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Preheat oven to 375º Fahrenheit
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Melt butter in a soup pot over medium heat. Stir in the carrot, celery, onion, bell pepper, garlic, and bay leaf and give it a good stir. Cover and cook until you hear sizzling. Continue stirring and cook until the veggies lose their raw look, about 3 minutes. Season with Morton® Fine Sea Salt and pepper.
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Toss in the flour and stir to coat everything with flour.
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Pour in the broth and beer and stir until it thickens a little. Splash in the cream, and add the chili flakes, mustard powder, and Worcestershire sauce. Stir to bring everything together and simmer until the veggies are soft, about 15 minutes.
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While the soup is simmering make the croutons: toss the rye bread cubes and oil on a baking sheet. Bake until toasted, about 8 minutes.
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Using a blender (traditional or immersion), puree the soup until smooth. Continue simmering, turning down the heat to as low it will go. Stir in the cheese just until fully melted.
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Serve right away in bowls garnished with rye croutons and celery leaves.
*Morton® Fine Sea Salt crystals dissolve quickly in order to blend easily, which make it ideal for marinades, soups, sauces and dressings.
