Canadian Cheddar Cheese Soup
Ingredients
- 2 cups milk, warmed colour
- 1/4 pound bacon, chopped to 1/2 inch pieces
- 1/2 cup celery, finely chopped
- 2 tablespoons butter
- 1/2 red onions, finely chopped
- 1/2 cups flour
- 2 cups chicken stock
- 1/2 pound cheddar cheese, shredded
- kosher salt, to taste
- fresh ground pepper, to taste
- 2 teaspoons Worcestershire sauce
- 6 ounces slight warm golden ale
- Chives, garnish
Instructions
- 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 ten minutes
- Add warm milk and stir vigorously
- Cook out roux until thickened (should not have a starchy taste). About 15 minutes
- Reduce heat to low, add cheese, and blend until melted
- Add Worcestershire sauce, then salt and pepper to taste
- Just prior to serving, add warm ale
- Garnish with cooked bacon and fresh chives