• Food and Wine Festival Main
• Recipes Main
• Dining Page

Canadian Cheddar Cheese Soup Recipe

• 8 oz. Smoked Bacon, medium dice
  
• 2 Tblsp. Butter, unsalted
  
• 1 Medium Red Onion, meduim dice
  
• 3 ribs Celery, meduim dice
  
• 1 cup All purpose Flour
  
• 3 cups Chicken Stock, fresh made or low sodium
  
• 3 cups Whole milk
  
• 12 oz. White Cheddar, Canadian black Diamond
  
• 3 dashes Tabasco
  
• 3 dashes Worcestershire
  
• 4 fl. oz. Canadian Ale, Moosehead, warm
  
• Kosher Salt
  
• Black Pepper, fresh ground
  
• 1 Tbslp. Chives, thinly sliced
  
• 2 Tblsp. Smoked Bacon, rendered crisp, fat removed

Method of Preparation:

Heat milk and chicken stock in a saucepan and bring to a simmer. Hold hot for soup. Put bacon in a large heavy bottom, non-reactive soup pot over a medium heat and cook bacon half way. Add butter, onion and celery and cook until onions are translucent and bacon has crisped. Stir in flour to make a roux and cook 7 minutes stirring often. Whisk in milk and stock stirring constantly; ensure that there are no lumps. Bring to a gentle simmer stirring often, let simmer 15 minutes, take caution not to scorch liquid. Remove from heat and quickly whisk in cheese until completely incorporated. Add Tabasco, Worcestershire and warm ale, season with salt and pepper to taste. Serve and sprinkle with chives and rendered bacon.