| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Soups |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Finely diced celery |
| 1/2 |
c |
Finely diced leeks white; white part only |
| 1/2 |
c |
Carrots; diced |
| 4 |
tb |
All purpose flour |
| 4 |
c |
Beef broth |
| 12 |
oz |
Beer |
| 1 |
lb |
Vermont cheddar white |
| 1 |
lb |
New york cheddar orange |
| 1 |
pn |
Cayenne pepper |
|
|
Fresh ground black pepper |
|
|
Salt to taste |
|
|
Fresh chives; chopped |
INSTRUCTIONS
1. Melt the butter in heavy soup pot. Add the diced 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 15-20 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 recipelu-digest Volume 01 Number 223 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”