I found the recipe for the Canadian Cheddar Cheese Soup served @ LeCellier I noticed one of the ingredients is 3 dashes of Tabasco Sauce. Is this soup spicy hot?
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
Method:
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.
2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
Serve with your favorite bread and top with chopped chives.
Dave have you tried the the big pretzel stuff in the freezer at the grocery store? I have a feeling that could be transformed into pretzel bread pretty easily.
I found the recipe for the Canadian Cheddar Cheese Soup served @ LeCellier I noticed one of the ingredients is 3 dashes of Tabasco Sauce. Is this soup spicy hot?