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Cheddar Soup with Ham and Jalapenos

1 c Diced carrots
1 c Diced celery
4 Diced Jalapenos
1 Stick butter
1/4 c All-purpose flour
2 qt Chicken stock
1 lb Grated Cheddar cheese
1 c Heavy cream
1 tb Worcestershire sauce
1 tb Dry mustard
1/2 c Dark beer
1 1/2 oz Grated Parmesan cheese
1/2 lb Diced ham
1 c Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

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