Stateside Cheddar Soup

Name: Stateside Cheddar Soup
Ingredients: 4 Tbsp. unsalted butter; 1/2 c. finely diced celery; 1/2 c. finely diced leeks (white part only); 1/2 c. finely diced carrots; 4 Tbsp. all-purpose flour; 4 c. beef broth; 1 (12 oz.) bottle light beer; 1 lb. Vermont white Cheddar, shredded; 1 lb. New York State orange Cheddar, shredded; pinch of cayenne pepper; freshly ground black pepper to taste; salt to taste; fresh chives, snipped

13 ingredients

9 steps

Ingredients

4 Tbsp. unsalted butter
1/2 c. finely diced celery
1/2 c. finely diced leeks (white part only)
1/2 c. finely diced carrots
4 Tbsp. all-purpose flour
4 c. beef broth
1 (12 oz.) bottle light beer
1 lb. Vermont white Cheddar, shredded
1 lb. New York State orange Cheddar, shredded
pinch of cayenne pepper
freshly ground black pepper to taste
salt to taste
fresh chives, snipped

Directions

1

Melt butter in a heavy soup pot.
2

Add celery, leeks and carrots; cook over low heat for 3 minutes, stirring constantly. Add flour and cook, stirring, over low heat for an additional 2 minutes.
3

Add broth and beer.
4

Bring to a simmer very slowly so vegetables become tender (about 15 to 20 minutes), stirring occasionally.
5

Over low heat, gradually add cheeses, whisking constantly until smooth.
6

Season with cayenne pepper, black pepper and salt.
7

Continue cooking over low heat until heated through. Do not boil, or soup will separate.
8

Serve in mugs; garnish with snipped chives.
9

Serves 6.