German Beer Cheese Soup

Onion, small dice
Celery stalk, small dice
1T olive oil
2 oz. sherry
2 c. grated cheese, with either Gouda or Smoked Gouda
1 qt. chicken stock
1/2 c. heavy cream
1/4 c. roux
salt and pepper to taste
beer (8 oz.) (Heffeweizen or Pilsner)

Sauté all the vegetables in oil until soft. Add the sherry, cheese and chicken stock. Simmer until cheese is melted. Season with salt and pepper. Add the roux and simmer for 1/2 hour. Finish with heavy cream and beer.