VERMONT BEER CHEESE SOUP
Serving Size: 10
Step One
• 1/4 pound Butter
• 3 ounces Onion -- small dice
• 3 ounces Celery -- small dice
• 3 ounces Carrots -- small dice
• 2 ounces Green peppers -- small dice
Step Two
• 4 Ounces Flour
Step Three
• 1 1/2 quarts Chicken Stock
Step Four
• 5/8 pound Vermont Cheddar Cheese -- shredded
• 1/2 quart Half And Half
Step Five
• 6 Ounces Beer, Dark or Imported
(I like to use Newcastle Brown Ale, Chef James)
• Salt and White Pepper -- to taste
[1) Saute vegetables in Step One for 5 minutes.
[2) Add flour, stir until well blended...2-3 minutes.
[3) Add chicken stock. Gently boil for 7 minutes, stirring.
[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.
[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.
Season with Salt and White Pepper to taste.
Serving Ideas: Garnish with croutons.
Per Serving: 329 Calories; 24g Fat (68.9% calories from fat); 11g Protein; 14g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 1588mg Sodium.
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