Cheddar and Ale Potage De Vermont

• 3 tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 1 celery rib, chopped
• 13 cup flour
• 2 teaspoons dry mustard
• 4 cups chicken broth
• 1 cup ale or 1 cup beer, flat and at room temperature
• 2 cups milk
• 4 cups sharp cheddar cheese, grated (1 pound)
• 4 tablespoons fresh dill, chopped
• 14 teaspoon cayenne
• salt
• fresh ground black pepper

1. In a large saucepan, heat the butter.
2. Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
3. Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
4. Whisk in the broth until smooth.
5. Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
6. Transfer this soup base into a food processor and process to make a smooth puree.
7. Return the puree to the saucepan.
8. Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
9. Whisk in the milk; reduce the heat to low.
10. Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
11. Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste.
12. (The soup can be made one day ahead and refrigerated.
13. ).
14. When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
15. DO NOT BOIL or the cheese may separate.
16. Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.

butter, onion, carrots, celery, flour, mustard, chicken broth, beer, milk, cheddar cheese, fresh dill, cayenne, salt, fresh ground black pepper

Taken from www.food.com/recipe/cheddar-and-ale-potage-de-vermont-229951 (may not work)