Cheese Fondue

Yesterday we enjoyed a Fondue party with some friends. I remembered I had a recipe for a beer cheese soup that was too damned thick to be soup, but works great as a dippin' sauce.

It was a hit and I was asked to share the secret, so here it is for everyone!

 Ingredients

• 3/4 cup butter
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onion
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground dry mustard
• 1 (14.5 ounce) can chicken broth
• 5 ounces shredded Cheddar cheese
• 5 ounces shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 (12 fluid ounce) can or bottle beer

Directions

1. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.
2. When pureed mixture is hot, begin to stir in Cheddar, Monterey Jack and Parmesan, a little at a time, alternately with the beer, until all is fully incorporated and melted. Serve at once.

 I didn't blend the veggie mix, it's cooked down enough to be squishy and soft, so if you get some on your dippin' bread it's no big deal. It's one less step and less clean-up later. We transported the mix to the party, reheated it right in the fondue pot and added the cheese and beer then.  It fed 6 adults and 3 kids pretty well. 

Great with apples!