Ingredients

1 tablespoon butter
1 large Vidalia onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 medium Yukon gold potatoes, chopped
1 red pepper, chopped
1 quart of vegetable stock
1 lb. of firm fleshed fish such as grouper or halibut fillets without skin, cubed
1 bottle of medium lager beer
1 1/2 cups extra sharp cheddar, grated
1/2 cup smoked cheddar, grated
1/2 cup chopped fresh dill
1 1/2 cups of sharp cheddar

Instructions

In a large soup pot, saute vegetables in butter until onion is translucent. Add 1 quart of vegetable broth and the bottle of lager. Bring mixture to a boil then lower to a simmer. Cook until the potatoes are fork tender. Cool slightly. Transfer mixture to a blender or food processor and puree mixture. Return mixture to pot and bring to a simmer. Add fish and simmer until the fish is cooked or white. Lower heat to low and stir in cheddar. Add freshly chopped dill. Heat but do not boil. Serve hot.

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