• 1 stick unsalted butter
• 5 cups Italian bread cubes, no crust
• 1/2 cup finely diced carrot
• 1/4 cup finely diced celery
• salt (see instructions)
• 1/2 Tbsp paprika
• 4 cups chicken broth
• 12 oz dark beer
• 2 Tbsp Peppers of Key West Chicken Wing Sauce
• 1/4 cup blue cheese crumbles
• garnish:  meat from chicken wings, more blue cheese, chopped celery leaves

Instructions:

• Preheat a heavy bottom stock pan over medium high heat.
• Add 3 Tbsp butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides – about 5-7 minutes.  Remove.
• Reduce heat to medium, add 4 tbsp butter to the now empty pot.  Saute the celery and carrot until tender – about 8 minutes.  Season with a pinch or two of salt while sauteing.
• Add the chicken broth, beer, paprika, blue cheese,Peppers of Key West Chicken Wing Sauce, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart – about 5-6 minutes.
• Use an immersion blender to blend to a smooth consistency.
• Bring back to a simmer and stir in the last tablespoon of cold butter.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
• Garnish with chicken wing meat, more blue cheese crumbles, and finely chopped celery leaves.