Ale, Cheddar and Cauliflower Soup

2 tablespoons butter
4 ounces bacon, chopped, optional
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
Salt
black pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Brooklyn Local 2, Westmalle Dubbel or another beer in the Belgian dark-abbey-ale style
3 cups vegetable or chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tablespoon mustard
8 ounces sharp cheddar cheese, grated
2 tablespoons cornstarch
Chopped fresh cilantro or chives for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  532 calories; 36 grams fat; 18 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 20 grams protein; 91 milligrams cholesterol; 669 milligrams sodium

4 to 6 servings

Put the butter in a large pot over medium heat. When it melts, add the bacon (if you’re using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.
Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated and the soup is smooth. Serve hot, garnished with the herb.

30 to 40 minutes