Procedures:
| 1 | Melt the butter in heavy soup pot. | | 2 | Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. | | 3 | Add flour and cook, stirring, over low heat an additional 2 minutes. | | 4 | Add the broth and beer. | | 5 | Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. | | 6 | Over low heat, gradually add the cheeses, whisking all the time, until smooth. | | 7 | Season with cayenne, black pepper and salt. | | 8 | Continue cooking over low heat until heated through. | | 9 | Do not boil, or soup will separate. |
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