Stateside Cheddar Soup

• 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

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.

unsalted butter, celery, leeks, carrots, flour, beef broth, light beer, vermont white, new york state, cayenne pepper, freshly ground black pepper, salt, fresh chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257329 (may not work)