Cheddar and Beer Soup

Croutons:

1. Slice the bread to small dice. Put in sizzling plate. Drizzle with olive oil. Add salt. Oven for 5-7 minutes, until golden brown.

For the soup:

1. Render the bacon in sauce pot.
2. Remove half of the bacon for garnish.
3. In the same pot, Add the butter, sweat the onions, carrots, celery, garlic, bacon, and bay leaf. Stir until vegetable begin to soften for 10 minutes.
4. Deglaze the pot with the beer and cook off the alcohol.
5. Scald the milk.
6. Add the scalded milk.
7. Add the grated cheese.
8. Make a buerre manie.
9. Thicken with buerre manie little by little. Whisk.
10. Season with mustard, worcestershire sauce, salt and cayenne. Adjust the consistency with chicken stock.
11. Garnish with cheddar cheese, parsley, bacon and olive oil.