Asparagus and Leek Soup with Cheese Crisps - Tiny Red Kitchen

Ingredients

• 2 tablespoons butter
• 2 leeks (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon dry mustard
• 1/4 cup flour
• 1 bottle pale ale
• 2 cups milk
• 1 cup vegetable broth
• 1 bunch asparagus (tough ends cut off, chopped)
• 3 cups grated white cheddar (plus 1/2 cup or so for crisps)
• Sour cream and croutons (for garnish)
• Salt and lots of fresh ground pepper