You will need an immersion blender for this recipe.
2 carrots, peeled and sliced
2 celery stalks, sliced
2 medium onions, chopped
2 cloves of garlic, sliced
1 large cauliflower, cut into florets then sliced
2 quarts of chicken stock
3/4 cup of strong ale
1 cup grated aged white cheddar
salt & pepper
Heat broth and beer in a saucepan.
In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add all of the vegetables, stir well, and partially cover. Cook until the vegetables have started to soften; about 10 minutes.
Add broth and beer mixture, stir, and bring to a boil. Let simmer, covered, for about 10 minutes.
Remove from heat. Season, add the cheese, and blend with an immersion blender until smooth.
Drizzle with Worcestershire sauce.