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Canada − Cheddar Cheese Soup
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cups milk
cup chicken broth
slices bacon, diced
/4 cup finely diced red onion
/4 cup finely diced celery
/4 cup chopped scallion
Tablespoons all−purpose flour
cups shredded Canadian white cheddar cheese
/2 teaspoon Tabasco sauce, or to taste
/2 teaspoon Worcestershire sauce
2 teaspoon salt, or to taste
/8 teaspoon freshly ground pepper, or to taste
Snipped fresh chives or minced scallions for garnish
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 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, salt, and pepper until the cheese is melted and the soup is
smooth. Serve the soup hot, garnished with chives.
Canada − Cheddar Cheese Soup
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