- Servings: 6 cups
Ingredients:
| ½ lb | Bacon, cut into ¼" pieces |
| 1 | Medium Red Onion, cut into ¼" pieces |
| 3 | Celery Ribs, cut into ¼" pieces |
| 4 Tbsp | Butter |
| 1 cup | All-purpose Flour |
| 3 cups | Chicken Stock |
| 4 cups | Milk |
| 1 lb | Sharp White Cheddar Cheese, grated |
| 1 Tbsp | Tabasco Sauce |
| 1 Tbsp | Worcestershire Sauce |
| Coarse Salt, freshly ground black pepper, to taste | |
| ½ cup | Pale Ale, room temperature |
| Chopped Scallions or Chives, for garnish | |
Directions:
1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives.
Helpful Tips:
Recipe from Disney’s California Food & Wine Festival
