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Canadian Cheddar Cheese Soup
Le Cellier Steakhouse
serves 4-6
Ingredients:
3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup fnely diced red onion
1/4 cup finely diced celery
3 tablespoons all purpose flour
2 cups shredded canadian white cheddar cheese
1/2 teaspoons tabasco sauce or to taste
1/2 teaspoon worcestershire sause
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
fresh chives
1. In a 2-quart saucepan heat the milk and the chicken broth over medium-low heat.
2. Meanwhile in a 4 or 5 quart dutch oven cook the bacon stirring over medium heat for about 5 minutes or until lightly browned.
3. Add the red onion, celery, and scallion and cook, stirring until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly for about 3 minutes.
4. Remove the dutch oven from the heat, add the heated milk mixture and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minutes or until thickened.
5. Remove the dutch oven from the heat and stir in the cheese, tabasco sause, worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth.
6. Serve the soup hot, garnished with chives.
