Canadian Cheddar Cheese Soup
Ingredients
5 cups milk, warmed
½ pound bacon
10 tablespoons butter
1 cup celery
2 red onions, finely chopped
1 ½ cups flour
1 quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale
Method of Preparation
- Slowly heat milk.
- Brown the bacon first, then render until crisp.
- Add the butter and melt.
- Add celery and onions, cook until translucent.
- Add flour and mix thoroughly to form a roux.
- Add chicken stock and simmer for three minutes.
- Add warm milk and stir vigorously to thicken.
- Cook out roux until thickened (it should not have a starchy taste).
- Reduce heat to low, add cheese, and stir until melted.
- Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.
- Just prior to serving, add warm ale.
- Garnish with cooked bacon and fresh chives.
Cook's note: When re-heating soup, do not bring to a boil, as it will break down.
Makes 8 servings
From Le Cellier Restaurant, Epcot Canada Pavilion
