Cheddar Soup

Name: Cheddar Soup
Ingredients: 4 tablespoons butter, unsalted; 1/2 cup celery finely diced; 1/2 cup leeks white part only, finely diced; 1/2 cup carrots finely diced; 4 tablespoons flour, all-purpose; 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

13 ingredients

9 steps

Ingredients

4 tablespoons butter, unsalted
1/2 cup celery finely diced
1/2 cup leeks white part only, finely diced
1/2 cup carrots finely diced
4 tablespoons flour, all-purpose
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

Directions

1

Melt the butter in heavy soup pot.
2

Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes.
3

Add flour and cook, stirring, over low heat an additional 2 minutes.
4

Add the broth and beer.
5

Bring to a simmer very slowly so vegetables become tender, about 15 to 20 minutes, stirring occasionally.
6

Over low heat, gradually add the cheeses, whisking all the time, until smooth.
7

Season with cayenne, black pepper and salt.
8

Continue cooking over low heat until heated through.
9

Do not boil, or soup will separate.