1. Melt 2 tbsp butter in a large saucepan over medium high heat. Add the onion and garlic and saute for 3 minutes. Add the half and half and bring to a boil. Reduce heat to low nd simmer 5 minutes. 2. Add both cheeses and whisk until thoroughly melted. Remove pan from heat and transfer to a blender in batches. Blend to a creamy consistency. 3. Transfer soup to clean saucepan over low heat. Gradually stir in ale and cream. Bring to a simmer. Season to taste with salt and pepper. Add in dash of tobasco and worcestershire. 4. Ladle into serving bowls. ---------------------------------------------------------------------------
Nutrition
Ingredients
