Cheddar soup
Yield: 6 Servings
Ingredients:
- 4 tb Unsalted butter
- 1/2 c Finely diced celery
- 1/2 c Finely diced leeks white -part only
- 1/2 c Finely diced carrots
- 4 tb All purpose flour
- 4 c Beef broth
- 1 ea Bottle light beer 12 oz
- 1 lb Vermont cheddar white
- 1 lb New york cheddar orange
Instructions:
Pinch of cayenne pepper Fresh ground black pepper Salt to taste Fresh chives snipped for -garnish Melt the butter in heavy soup pot. Add the diced celery leeks and carrots; cook stirring over low heat for 3 minutes. Add flour and cook stirring over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender about 15-20 minutes stirring occasionally. Over low heat gradually add the cheeses whisking all the time until smooth. Season with cayenne black pepper and salt. Continue cooking over low heat until heated through. Do not boil or soup will separate.
