Michigan Cheddar Ale Soup

Serves 3-4 people
• Heavy Cream 1 quart
• Bells Two Hearted 6 fl. Oz.
• Farm Country Cheddar Cheese 4.5 oz. by weight.
• Flour 1.5 oz. by weight
• Butter 1.5 oz. by weight
• Rendered Pancetta ½ cup
• Scallion 1 bunch
• Nutmeg pinch
• Garlic Powder ½ teaspoon
• Salt and Pepper to taste

In a sauce pot melt butter when completely melted add flour and cook on med-low to med heat for 5-7 minutes constantly stirring. Cream 1 cup at a time until all liquid has thickened. Reduce heat to low and fold in cheese. Add beer, garlic powder, nutmeg, salt and pepper to taste. Garnish soup with rendered pancetta and shaved scallion. As always bread is great to serve with soup.