Cheddar Soup

Name: Cheddar Soup
Yield: 6
Cuisine: Fusion
Ingredients: butter, unsalted; celery; leeks; carrots; flour; beef stock; beer; vermont cheddar; cheese, sharp, new york; cayenne pepper; black pepper; salt; chives

Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min

Ingredients

Amount	Measure	Ingredient	Features
4	tablespoons	butter, unsalted
½	cup	celery finely diced
½	cup	leeks white part only, finely diced
½	cup	carrots finely diced
4	tablespoons	all-purpose flour
4	cups	beef stock
12	ounces	beer
1	pound	vermont cheddar	*
1	pound	cheese, sharp, new york	*
1	pinch	cayenne pepper	*
1	x	black pepper	*
1	x	salt to taste	*
1	x	chives fresh, snipped	*

Trans-fat Free

Directions

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 to 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.