Cheddar Cheese Soup
from Le Cellier Steakhouse, Epcot

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.

 

Thanks to Debbie for sending this recipe

 

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