Little help with a recipe.... For

[NHMickey]

Cheese Soup.... Can anyone help???

 

[Margie J]

Ok Nat, here you go! These are the two version I have. Since you are the Cheese Soup expert you'll be able to tell which is more accurate.

... don't tell me you are NOT at Epcot this week!

Next time you're there, say Hi to all the pin folks for me (Leighton, Sal, Z&X's Dad, Parkhoppers, etc.).



Le Cellier Cheddar Cheese Soup

Ingredients:
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. 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 brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.


Canadian Cheddar Cheese Soup
Chef Gary Patterson
Le Cellier Steakhouse

INGREDIENTS
3 cups milk
2 cups shredded white cheddar cheese (sharp)
1 cup chicken broth
6 slices bacon, diced
1/2 teaspoon Tabasco sauce, or to taste
1/4 cup finely diced red onion
1/2 teaspoon Worcestershire sauce
1/4 cup finely diced celery
1/2 teaspoon salt, or to taste
1/4 cup chopped scallion
1/8 teaspoon freshly ground pepper, or to taste
3 tablespoons all-purpose flour
Snipped fresh chives or minced scallions for garnish

DIRECTIONS
In a 2-quart saucepan, heat the milk and the chicken broth over medium-low heat.
Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
Add the red onion, celery, and scallion (I minced these in a processor to make them really fine). and cook, stirring, until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly,
for 3 minutes.
Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened.
Remove the Dutch oven 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.
Serve the soup hot, garnished with chives or scallions.
Serves 4 to 6,
Makes about 4 cups

 

[NHMickey]

will do.... In fact this is for a pin meet that parkhopper is having next sunday.