| Le Cellier Cheddar Cheese Soup
Good for a winter day!
Le Cellier Cheddar Cheese Soup
1/2 lb bacon cut into 1/2" pieces
3 celery ribs cut into 1/4" pieces
3 cups milk
1 medium red onion cut into 1/4" pieces
2 Tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper
In a soup pot, start to browm bacon over medium heat. When bacon starts to crisp, add onion, celery and butter. Cook until onion is translucent. Add the flour and incorporate with butter. Cook for 4 munutes, stirring constantly. Add the walter/broth and whisk to remove lumps. Bring to boil and then reduce heat and simmer 15 minutesm stirring every couple of minutes. Add the milk and simmer for another 15 minutes. DO NOT BOIL. Turn off heat and stir in cheese and beer. Add tabasco and salt and pepper to taste. If soup is too thick, thin with milk. Top with chopped scallions or chives and serve with crusty bread.
Tastes like Epcot!!! [img]graemlins/yuma.gif[/img] |