They will give this to you if you ask.
Actually I didn't even ask, I just said how much it was talked up here on the boards.
I did ask if I could post it and they said no problem.
1lb Cheddar Cheese, shredded
1/2 lb. Bacon
10 tbsp. Butter
5 cups Milk warmed
1 cup Celery, fine chopped
2 Red Onion, finely chopped
1/4 cup leeks
1 1/2 cups flour
1 qt. Chicken stock
1 1/2 tsp. Tabasco Sauce
3 tsp. Worcestershire sauce
To taste Black Pepper, freshly ground
To taste Kosher Salt
1 Bottle (12oz) Slightly warm Ale
1. Slowly heat milk in a seperate pan.
2. Brown the bacon (seperately from the smoked bacon) first, then after it is rendered half way, add the smoked bacon and render together (Break it into 1/4 lb of each type of bacon)
3. Add the butter and melt.
4. Add celery, onions and leeks, cook until translucent.
5. Add flour and mix throughly to form a roux (don't know what that means yet).
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken
8. Cook out roux until thickened, should not have a starchy taste.
9. Reduce heat to low, add cheese and stir until melted.
10. Season with Kosher salt, pepper, tabasco and worcester sauce.
11. Just prior to serving, add warm ale.
Note: When re-heating the soup, do not bring to a boil, as it will break down.
The lady who gave this to me said this makes a gallon. Her suggestion was to freeze some of it BEFORE you put in the ale. So if you are only going to eat half use only a half a bottle of ale. Drink the other half while you are cooking, maybe.
I have not tried to make it yet.
Actually I didn't even ask, I just said how much it was talked up here on the boards.
I did ask if I could post it and they said no problem.
1lb Cheddar Cheese, shredded
1/2 lb. Bacon
10 tbsp. Butter
5 cups Milk warmed
1 cup Celery, fine chopped
2 Red Onion, finely chopped
1/4 cup leeks
1 1/2 cups flour
1 qt. Chicken stock
1 1/2 tsp. Tabasco Sauce
3 tsp. Worcestershire sauce
To taste Black Pepper, freshly ground
To taste Kosher Salt
1 Bottle (12oz) Slightly warm Ale
1. Slowly heat milk in a seperate pan.
2. Brown the bacon (seperately from the smoked bacon) first, then after it is rendered half way, add the smoked bacon and render together (Break it into 1/4 lb of each type of bacon)
3. Add the butter and melt.
4. Add celery, onions and leeks, cook until translucent.
5. Add flour and mix throughly to form a roux (don't know what that means yet).
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken
8. Cook out roux until thickened, should not have a starchy taste.
9. Reduce heat to low, add cheese and stir until melted.
10. Season with Kosher salt, pepper, tabasco and worcester sauce.
11. Just prior to serving, add warm ale.
Note: When re-heating the soup, do not bring to a boil, as it will break down.
The lady who gave this to me said this makes a gallon. Her suggestion was to freeze some of it BEFORE you put in the ale. So if you are only going to eat half use only a half a bottle of ale. Drink the other half while you are cooking, maybe.
I have not tried to make it yet.
