Categories: Soup
Ingredients
- 1/2 lb bacon, chopped into 1/2-inch pieces
- 1 medium red onion, finely chopped
- 3 celery ribs, finely chopped
- 4 tbsp butter
- 1 cup flour
- 3 cups chicken stock
- 4 cups milk
- 1 lb grated white cheddar cheese
- 1 tbsp Tabasco
- 1 tbsp Worcestershire
- salt and pepper, to taste
- 1/2 cup warm beer
- chopped scallions or chives, for garnish
Directions
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Stir bacon over medium heat for about 5 minutes, or until lightly browned, in a 4 or 5 qt Dutch oven.
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Add onion, celery and butter and saute until onion softens, about 5 minutes.
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Add flour and stir constantly for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
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Add milk and continue to simmer for 15 minutes. Do not boil after adding milk.
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Remove from heat and stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in warm beer. If soup is too thick, thin with some warm milk.
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Serve hot, garnished with chopped scallions or chives.