Guest Recipe: Le Cellier Canadian Cheddar Beer Soup

My Aunt Laura is an avid Disney goer and the food pictures she always takes make my mouth water. She found the recipe for a delicious soup from Le Cellier and made it for her family the other night. They loved it and I wanted to share the recipe with you. The roll is a pretzel roll from Wegman's. Yum! Here's her recipe.



Le Cellier's Canadian Cheddar Beer Soup

1/2 lb bacon, cut into 1/2" pieces
1 medium red onion, cut into 1/4" pieces
3 celery ribs, cut into 1/4" pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock (I used 4)
4 cups milk
1 lb. white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper, to taste
1/2 cup warm beer (I used LaBatts Blue, but the recipe recommends "a hearty Canadian ale")
Chopped scallions or chives for garnish

1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.

2. Add the red onion, celery, and butter and saute for about 5 minutes, or until the onion has softened.

3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in the chicken stock and bring to a boil for 1 minute.  Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.

4. Add the milk and continue to simmer for 15 minutes.  Do not boil after you add the milk.

5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth.  Stir in warm beer.  If the soup is too thick, thin with some warm milk (this is where I used the extra chicken stock).

6. Serve the soup hot, garnished with chopped scallions or chives.