Cheddar Ale Soup
3 TBSP garlic salt
2 sweet onions, chopped and carmelized
2 red peppers
3 diced carrots
4 quarts hot water
3 quarts cold water with 3/12 cups flour thoroughly mixed in
3 pints heavy cream
3 quarts copper ale
6 TBSP butter
4 quarts potatoes, sliced
2 TBSP butcher pepper
4 quarts crumbled sharp cheddar
Carmelize the onion in 2 TBSP butter.
Sautee the peppers, carrots, and remaining butter until soft. Add potatoes and beer and simmer for 45 minutes or so. Add hot water and carmelized onions. Simmer until thickened. Remove from heat and add cream, cheddar, garlic salt and pepper. Blend until smooth with an immersion blender.