This has been a most popular request amongst my cooking group. Mmmmm... (Ignore lovely bits of cheese that has congealed on the side of the pot) Ingredients:
2 small or one large leek (white part only) 1/4t white pepper
2 stalks celery 1/4t nutmeg
1 onion salt to taste
6c chicken broth/stock slightly less than 12oz dark beer
4T cornstarch in 4T water 2 egg yolks
3c shredded sharp cheddar 1c heavy cream
Chop all vegetables, make celery really small if you want to leave the veggies in (I usually do). Add vegetables to the chicken broth in a medium stockpot and bring to a boil. Lower heat and simmer mostly covered for about 45 minutes. Strain vegetables if you have something against them. Stir the cornstarch/water into the broth and cook til slightly thickened. Take swig of beer and pour remainder into broth. C'mon, I said just one swig, you want the soup to be flavored right? Stir slowly until most of froth is gone. Add cheese and stir til melted. This will take longer if your cheese is frozen. Add white pepper and nutmeg, and salt if desired. In a small bowl (I use a pyrex measuring cup- at least the 2c size) whisk the egg yolks into the cream. Stir in 1 to 2 c of the hot broth excruciatingly slowly to the egg mixture so as not to form scrambled eggs in the soup. Mix well and slowly pour back into stockpot, stirring quickly. Cook for 2-3 minutes to rewarm.
About 8 cups.