Canadian Cheddar Cheese Soup

Le Cellier Steakhouse looks like a wine cellar, tucked away near Canada's Victoria Gardens. This creamy soup, with the zing of Tabasco and Worcestershire sauces, is one of Disney's most request recipes

ingredients

½ lb. bacon, cut into ¼ inch pieces
1 medium red onion, cut into ¼ inch pieces
3 celery, cut into ¼ inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 lb. white cheddar cheese, grated
1 tablespoon tabasco sauce
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste, freshly ground
½ cup pale ale, room temperature
scallions, chopped (for garnish)

directions

1. Cook the bacon, stirring over medium-high heat about 5 minutes, or until lightly browned, in a 4- to 5-quart Dutch oven.

2. Add the red onion, celery, and butter; cook, stirring until the onion has softened, about 5 minutes

3. Reduce heat to medium. Add the flour and cook, stirring constantly, for about 4 minutes. 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 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 the pale ale. If the soup is too thick, add some warm milk.

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

Notes

Took about 20 minutes to gather and prep all the ingredients
Try a double-fermented, dark, Canadian beer. Its robust flavor complements the smooth, earthy flavor of the soup. also Rich and round Cupcake Vineyards Merlot
Would go without the scallions, added too much raw onion bite to the dish. 1st time around did not use a Pale Ale as same recipe in other cookbook just said "warm beer"
Peter said it was spicy, next time try without the tabasco sauce, however, after making a second bowl without the scallions he did devour the soup.