Recipe - Cheddar Soup

4 tablespoon Unsalted butter
One half cup Finely minced celery
One half cup Finely minced leeks white;
white part only
One half cup Carrots; minced
4 tablespoon All purpose flour
4 cup Beef broth
12 ounce Beer
1 pound Vermont cheddar white
1 pound New york cheddar orange
1 pn Cayenne pepper
Fresh ground black pepper
Salt to taste
Fresh chives; chopped

1. Melt the butter in heavy soup pot. Add the minced celery, leeks and
carrots; cook, stirring, over low heat for 3 minutes.

2. 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 1520 minutes, stirring occasionally.

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

4. Season with cayenne, black pepper and salt. Continue cooking over low
heat until heated through. Do not boil, or soup will separate.
Posted to recipeludigest Volume 01 Number 223 by RecipeLu
recipelu@geocities.com on Nov 08, 1997