Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
In a large pot sauté the onion, carrots, celery, and garlic in the butter and oil. Cook mixture slow for about 15 minutes, without browning them. The sprinkle the flour onto the mixture, stir and cook for about 5 minutes. Add the broth, ale, and mustard. Turn the heat up and let simmer for about 15 minutes. Then add heavy cream and the cheese, and let cook until cheese is melted. Puree the soup, in batches, in a blender. When the soup is totally soup, add the hot sauce and Worcestershire. Season with salt and pepper to taste.
Croutons
Take rye bread and cut into small crouton size, place in a bowl and toss with some Olive Twist Garlic Olive Oil and Fresco Garlic Blend. Spread the croutons on a cookie sheet and toast in a 400 degree oven until golden brown.
Recipe Notes
This recipe uses two kinds of olive oil found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil names below to learn more about them: