Broccoli Cheese Soup

2 heads of broccoli, coarsely chopped (about 5 cups)
4 cups of chicken stock
2 cups of heavy cream
2 bay leaves
1 1/2 cups of ale
1 cup grated sharp cheddar cheese
tabasco, to taste

Simmer broccoli in stock, covered, for 20 minutes, or until it is tender.

In a blender or food processor puree the mixture in batches and return to pan.

In a saucepan, scald the cream with the bay leaves, add the ale in a slow stream and bring mixture to a simmer.

Add the cheese a little at a time, stirring, until melted.

Add cheddar mixture to broccoli mixture, and heat over low heat until it is just heated through, but do not let boil.

Season with tabasco, salt and pepper, to taste.

Serves 8.