Step 1

Preparation

Step 2

1. Put the butter in a large pot over medium heat. When it melts, add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about five minutes.

Step 3

2. 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 mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.

Step 4

3. Toss together the cheddar and cornstarch. Add the cheese mixture to the soup, a handful at a time, stirring all the while, until it is incorporated and the soup is smooth. Serve hot, garnished with chopped cilantro or chives.