Canadian Cheese Soup
Ingredients
- 10 tablespoon 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 cup Chicken Stock or canned broth
- 1 1/2 cup light ale
- 1 cup freshly grated Parmesan cheese
- 12 ounce sharp yellow Cheddar cheese, grated
- 5 ounce white Cheddar cheese, grated
- 1 teaspoon ground white pepper
- 2 tablespoon diced green bell pepper, for garnish
- 2 tablespoon 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.