One of my most favorite things at the Food and Wine Festival is the Canadian Cheddar Cheese Soup from well...Canada. They have this all the time at Le Cellier, the steakhouse in the Canada pavilion, but's just better during food and wine.
|This soup does not photograph well, but it taste's amazing.|
¼ pound of Smoked Bacon (finely chopped, if you freeze the bacon for 10-15 minutes you can chop it fairly easily)
1 Medium Red Onion (finely chopped)
½ cup Celery (finely chopped)
½ cup Carrot (finely chopped)
3 tablespoons All Purpose Flour
3 cups of Whole Milk (room temperature-ish, just not refrigerator cold)
2 cups of Chicken Stock (room temperature-ish, just not refrigerator cold)
12 ounces of Grated or Shredded White Cheddar Cheese
3 dashes of Hot Sauce
½ teaspoon Worcestershire Sauce
½ cup Beer (Supposedly Disney uses MooseHead Lager, I used Yuengling)
salt and pepper to taste
1. Saute’ the bacon in large, heavy-bottom, non-reactive soup pot over medium heat until lightly browned (the original directions say not to brown it at this point, but it you don't it will never get brown and it will be mushy, chewy gross-ness in your soup).
2. Add Onion, Celery, and Carrots and cook until onions are translucent. (SideNote: Chop you veggie pretty small, not like minced, but still pretty small otherwise they don't cook through and again, it's not good.)
3. Sprinkle in Flour and stir constantly for 2 minutes. Stir in Milk and Stock, a little at a time, blending well to ensure that there are no lumps (do this slowly with a little liquid at a time to start.) Bring the liquid to a boil, cover and simmer over low heat for 15 minutes.
4. Remove from heat and whisk in the Cheese, Hot Sauce, Worcestershire Sauce and Beer. Season with Salt and Pepper to taste.
5. Serve and enjoy you yumminess.
That's all. More from Food & Wine Festival tomorrow.