5 tbsp. unsalted butter
1 carrot, peeled and finely diced
1 rib celery, finely diced
3 scallions, thinly sliced
1/2 c. all-purpose flour
3 1/2 c. chicken stock
1 1/2 c. light ale
1 c. freshly grated 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 Sonoma dried tomatoes

Melt butter over low heat. Add the diced vegetables, scallions, and flour. Cook for 5 minutes. Add stock and ale, and bring to simmer, stirring well. Whisk in the 3 cheeses and white pepper. Simmer over low heat for 7 minutes. Do not boil. Garnish with pepper and tomatoes. Serves 6.

Serve with rich, full-flavored multi-grain bread fresh from the oven, and a good bottle of beer.