Canadian Cheddar Cheese Soup
1 lb - cheddar cheese, shredded
1/2 lb - bacon
4 strips - smoked bacon, applewood
10 tbsp - butter
5 cups - milk - warmed
1 cup - celery - finely chopped
1 length - leeks - finely chopped
2 each - red onion - finely chopped
1 1/2 cups - flour
1 qt - chicken stock
1 1/2 tsp tobasco sauce
3 tsp - worcestershire sauce
to taste - black pepper, freshly ground
to taste - Kosher salt
1 botlle (12 oz) - slightly warm ale
METHOD
1. Slowly heat milk
2. Brown the bacon first (seperately from the smoked bacon), then after it's rendered, add the smoked bacon and render together.
3. Add the butter and melt.
4. Add celery, onions and leeks, cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vogorously to thinken.
8. Cook out roux until thickened (it 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 worcestershire sauce.
11. Just prior to serve, add warm ale.
NOTE: When re-heating soup, do not bring to a boil, as it will break down.
Makes 1 gallon.
