Cheddar Soup with Ham& Jalapenos

1 cup Diced carrots

1 cup Diced celery

4 Diced jalapenos

1 Stick butter

1/4 cup All-purpose flour

2 quarts Chicken stock

1 pound Grated cheddar cheese

1 cup Heavy cream

1 tablespoon Worcestershire sauce

1 tablespoon Dry mustard

1/2 cup Dark beer

1 1/2 ounces Grated Parmesan cheese

1/2 pound Diced ham

1 cup Diced scallions

Salt to taste Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,= beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Source: "Jack Daniel`s Hometown Celebration Cookbook Vol. II", by Pat : Mitchamore with recipes edited by Lynne Tolley, recipe submitted : by Jayne Young, 1990. Rutledge Hill Press.