Canadian Cheese Soup
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 cups 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
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.