Canadian Cheese Soup

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Canadian Cheese Soup

Ingredients

  • 10 tablespoons unsalted butter
  • 1 carrot, peeled and finely diced
  • 1 rib celery, finely diced
  • 3 scallions (green onions), including green stems, thinly sliced
  • 1/2 cup unbleached all-purpose flour
  • 3 1/2 cups Chicken Stock or canned broth
  • 1 1/2 cup light ale
  • 1 cup freshly grated Parmesan cheese
  • 12 ounces sharp yellow Cheddar cheese, grated
  • 5 ounces white Cheddar cheese, grated
  • 1 teaspoon ground white pepper
  • 2 tablespoons diced green bell pepper, for garnish
  • 2 tablespoons diced red bell pepper, for garnish

Instructions

6 servings. Melt the butter in a heavy pot over low heat. Add the diced vegetables, scallions, and flour, and cook, uncovered, for 5 minutes. Add the stock and ale and bring to a slow simmer, stirring well. Gradually whisk in the three cheeses and the white pepper. Simmer over low heat for 7 minutes. Do not boil. Serve in a brightly colored soup tureen, garnished with the green and red peppers.

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