Le
Cellier Canadian Cheese Soup
*1/4 lb bacon finely chopped
*1 med red onion cut into ¼ pieces
*1/2 c finely sliced celery
*1/2 c finely chopped carrots
*3 tbs cornstarch (or flour but I recommend cornstarch for
thickness)
*1.5 c whole milk
*1.5 c whipping cream
*2 c chicken stock
*12 oz grated white cheddar (I’ve used shredded regular
cheddar, white is expensive and hard to find)
3 dashes tobacco
½ tsp worchestershire
½ c beer, room temperature
*salt and pepper to taste
*thinly chopped chives
Directions:
1)
Cook bacon in large soup pot over med heat until
wilted but not browned
2)
Add onions, celery and carrots and cook until
onion is translucent and bacon has crisped (takes a while)
3)
Sprinkle in cornstarch and stir constantly for 2
minutes. Stir in chicken stock, milk and
whipping cream (stock first) a little at a time, blending well to ensure there
are no lumps. I use a whisk. Bring to
boil then cover and simmer 15 minutes.
4)
Remove from heat and whisk in cheese tobacco,
worchestershire and beer. Season with
salt and pepper.
5)
Optional: serve with bacon pieces, chives,
shredded cheddar and/or bread.
Pretzel bread recipe available upon request
By Lucy Wolfe
Lucy@traveltimetravel.com
Traveltimetravel.com
