10 tbsp. unsalted butter
1 carrot, peeled and chopped finely
1 stalk celery, chopped
3 green onions, thinly sliced
1/2 c. flour
3 1/2 c. chicken broth
1 1/2 c. lite ale
1 c. Parmesan cheese
12 oz. sharp cheddar cheese, grated
5 oz. white cheddar cheese, grated
1 tsp. ground white pepper
2 tbsp. diced green pepper
2 tbsp. diced red pepper

Melt butter in heavy pot over low heat. Add carrot, celery, onions, and flour. Cook for 5 minutes. Add broth and ale and bring to a slow simmer, stirring well. Gradually whisk in cheeses and white pepper. Simmer over low heat for 7-8 minutes. DO NOT BOIL. Serve with chopped peppers as garnish.