Stateside Cheddar Soup - cooking recipe

Ingredients

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

Preparation

Melt butter in a heavy soup pot.
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.
Add broth and beer.
Bring to a simmer very slowly so vegetables become tender (about 15 to 20 minutes), stirring occasionally.
Over low heat, gradually add cheeses, whisking constantly until smooth.
Season with cayenne pepper, black pepper and salt.
Continue cooking over low heat until heated through. Do not boil, or soup will separate.
Serve in mugs; garnish with snipped chives.
Serves 6.