White Cheddar And Ale Soup With Sausage Crostini

• 5 tablespoons butter
• 3/4 cup plus 2 tablespoons minced shallots
• 2 garlic cloves, minced
• 5 tablespoons all purpose flour
• 2 cups (or more) chicken stock or canned low-salt broth
• 1 cup Blue Heron pale ale
• 1 1/2 cups grated white cheddar cheese
• 1/2 cup whipping cream

• 3 ounces fully cooked smoked hot links, cut into 1/8-inch dice
• 1 tomato, peeled, seeded, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced fresh basil
• 8 1/2-inch-thick baguette bread slices, toasted

Melt butter in heavy large saucepan over medium heat. Add 3/4 cup shallots and garlic; saute until tender, about 6 minutes. Add flour; stir 4 minutes (do not brown). Gradually whisk in 2 cups stock and ale. Increase heat; bring to boil, whisking constantly. Reduce heat and simmer until slightly thickened, about 8 minutes. Add cheese by handfuls, whisking until melted and smooth. Add cream; stir to heat through. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with more stock if necessary.)

Combine sausage, tomato, oil, vinegar, basil and 2 tablespoons shallots in small bowl. Season with salt and pepper. Spoon sausage mixture onto toasts.

Serve soup with crostini.