Name: 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

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.