Cheddar Cheese Soup (Le Cellier)

By ArmySister

Le Cellier, Canada, Epcot, Walt Disney World

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.