Jalapeno Beer Cheese Soup
Prep Time: 20 minutes
Cook Time: 1 hour

3/4 Cup white onion, minced
3/4 Cup celery, minced
5 oz melted butter
7 oz all-purpose flour
3 14oz cans diced tomatoes, drained
1 1/2 LBS processed hot pepper cheese(grated)
3 14oz cans chicken broth
3/4 tsp ground white pepper
6 oz canned beer, flat

In a large stock pot over medium high heat, melt butter. When melted add minced onions and celery and cook until soft. About 3 minutes. Stir in flour and mix well until all flour has been absorbed and it looks almost like paste.

Add chicken stock and stir until smooth. Add shredded cheese a little at a time an stir continuously until all the cheese has been melted. This step is very important, or your soup will be lumpy when it cools.

Add diced tomatoes, white pepper and beer, mixing thoroughly. Reduce heat to a simmer, stirring occasionally until soup thickens. About 20 minutes. Garnish with fresh popcorn, shredded pepper jack cheese, red pepper flakes and parsley. Wine Pairings: Chenin Blanc or Sauvignon Blanc. Beer Pairings: Lager, Pilsner or Pale Ale.