3 Cheese For Ale And Roasted Red Pepper Soup!

• 1 leek (white part only)
• 2 peeled carrots
• 3 stalks celery
• 2 cloves of garlic
• 1/2 medium yellow onion
• 1/2 stick unsalted butter
• 1/3 cup all purpose flour
• 2 cups milk
• 2 cups chicken broth
• 1 bottle of 12 oz ale (I used Sierra Nevada)
• 2 dashes worcestershire sauce
• 1 teaspoon dry mustard
• 2 pinches cayenne pepper
• 5 large roasted, seeded and peeled red bell peppers
• 1 cup grated parmigiano reggiano
• 1 cup grated extra sharp vermont white cheddar
• 1 cup grated aged gruyere
• salt to taste

1. In a food processor, chop the leek, onion, celery, carrots and garlic into fine pieces.
2. Melt the butter in a large soup pot, add the vegetables and saute them over medium heat for about 5 minutes or until they are softened, stirring occasionally.
3. Reduce the heat and add the flour to the mixture and keep stirring for an additional 3-4 minutes.
4. Add the milk, broth and beer and whisk occasionally while it simmers. Add the worcestershire, mustard, salt and cayenne pepper.
5. Put the roasted red peppers in the processor and pulse them through a few times and add them to the pot, then add the cheeses, a cup at a time and stir constantly until all ingredients are nicely blended and cheese is melted. Ladle into bowls and garnish with some roasted pepitas and serve with a good baguette!

carrots, stalks celery, garlic, yellow onion, butter, flour, milk, chicken broth, worcestershire sauce, mustard, cayenne pepper, red bell peppers, parmigiano reggiano, aged gruyere, salt

Taken from food52.com/recipes/6582-3-cheese-for-ale-and-roasted-red-pepper-soup (may not work)