Vermont Cheese Soup

Sauté vegetables in the butter. First carrots, then celery, and onions and peppers last.

Add dark beer and reduce before adding flour.

Slowly add the bread flour to the sautéed veggies while stirring.

Stir in the chicken stock and bring the soup to almost boiling point.

Add the cheese and remove from heat.

Finally, stir in the heavy cream and stir.

Ingredients

• ½ cup diced red onion


• 1 cup each of red and yellow bell pepper


• 1 cup diced carrots


• 1 cup diced celery


• 5 oz bread flour


• 5 oz clarified butter


• 1.5 quarts of stock


• ¾ lb shredded Vermont cheese


• 2 cups heavy cream


• 1 cup dark beer (optional) add and reduce while veggies simmering.

##