To turn your Gordon Choice Beer Cheese into cheddar ale soup, add 6oz of the beer cheese to a sauce pot, add the chicken stock, then the shredded cheddar and whisk until all comes together.
To make the brioche croutons, dice up thick sliced brioche into bite-size pieces. Toss with the olive oil, salt and pepper and toast them at 400°F (200°C) till golden brown.
In a separate sauce pan or pot, render down the chorizo until it is fully cooked and the chorizo has browned. Reserve the fat dripping in the pan for garnish.
Plate the soup into a bowl of your choice, adding the chorizo to the center or around the bowl as desired, a drizzle of that red chorizo fat on top, a few of the toasted brioche cubes and garnish with the sliced chives and serve.
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