2 tbsp. vegetable oil
1 onion, chopped
1 sm. leek (white part only)
1 stalk celery, chopped
2 cloves garlic, chopped
1 1/2 c. flat beer
1/2 c. white wine
1 qt. chicken stock
1 fresh jalapeno, seeded & chopped
Sachet (1 bay leaf, 1 tbsp. white peppercorns, 5 sprigs fresh thyme, tied in cheesecloth bag)
2 tbsp. unsalted butter, softened
2 tbsp. flour
1 c. jalapeno Jack cheese, shredded
1/4 c. heavy cream
Salt & black pepper to taste

Heat oil in a large saute pan over medium heat. Saute onion, leek, celery and garlic for approximately 5 minutes or until soft. Add beer and wine and bring to a boil. Cook until liquid is reduced by half (about 10 minutes). Add chicken stock, jalapeno and sachet. Bring to a boil. Skim foam from top and simmer about 1 hour. Remove sachet.

Knead together butter and flour. Slowly whisk into soup and blend until smooth. Simmer for an additional 30 minutes. Remove from heat and immediately stir in cheese and heavy cream and blend with whisk until smooth. NEVER ALLOW SOUP TO BOIL AFTER CREAM IS ADDED.

Place soup in a blender or food processor (in batches) and blend until smooth. Strain and season to taste with salt, pepper and lemon juice. Soup should be very thick, but it is too thick, thin with additional chicken stock. Serves 6 to 8.