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Canadian Cheddar Cheese Soup
Le Cellier Steakhouse 3 cups milk 1 cup chicken broth 6 slices bacon, diced 1/4 cup finely diced red onion 1/4 cup finely diced celery 1/4 cup chopped scallion 3 tablespoon all-purpose flour 2 cups shredded Canadian white cheddar cheese 1/2 teaspoon Tabasco sauce, or to taste 1/2 teaspoon Worchestershire sauce 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste Snipped fresh chives or minced scallions for garnish 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 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 minute, or until thickened. 5. Remove the Dutch oven from the heat and stir in the cheese , Tabasco sauce, Worchestershire sauce, salt, pepper until the cheese is melted and the soup is smooth. 6. Serve the soup hot, garnished with chives. Makes 4 cups. |
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