Le Cellier Canadian Cheddar Cheese Soup Recipe
Le Cellier Canadian Cheddar Cheese Soup is a rich and creamy soup featuring crispy bacon, tender celery and onions, and sharp white cheddar cheese, enriched with beer and a touch of Tabasco and Worcestershire sauce for depth and a mild kick. This comforting soup is perfect as an appetizer or a cozy meal on cooler days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Canadian
Ingredients
Scale
Main Ingredients
- 1/2 lb. bacon plus more for garnish
- 1 medium red onion, finely chopped
- 3 celery ribs, finely chopped
- 4 tablespoons butter
- 1 cup flour
- 3 cups chicken stock
- 4 cups milk
- 1 lb. grated white cheddar cheese
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup warm beer
- Chopped scallions for garnish
Instructions
- Cook the Bacon: In a 4 or 5 quart Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Sauté Vegetables: Add butter, chopped celery, and onions to the Dutch oven with the bacon fat. Sauté until the onions are soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Flour: Whisk in the flour to the vegetables and cook constantly for about 4 minutes to form a roux and eliminate the raw flour taste.
- Incorporate Chicken Stock: Gradually add the chicken stock to the roux while continuously whisking to prevent lumps. Bring the mixture to a boil.
- Add Milk and Beer, Simmer: Reduce the heat to medium-low and stir in the milk and warm beer. Allow the soup to simmer gently for about 15 minutes, ensuring it does not boil to prevent curdling.
- Mix in Cheese and Sauces: Turn off the heat, then stir in the grated white cheddar cheese until melted and smooth. Add the Tabasco and Worcestershire sauces for added flavor and stir well.
- Garnish and Serve: Ladle the soup into bowls and garnish with crumbled crispy bacon and chopped scallions. Serve immediately.
Notes
- Do not boil the soup after adding milk to avoid curdling.
- Use warm beer to prevent shocking the temperature of the soup and to aid flavor infusion.
- Adjust the amount of Tabasco sauce to modify the spice level to your preference.
- Grate the cheddar cheese finely to ensure it melts smoothly into the soup.
- This soup pairs well with crusty bread or a simple green salad.
Keywords: Canadian cheddar cheese soup, bacon cheddar soup, creamy cheese soup, beer cheese soup, Le Cellier recipe
