Le Cellier Cheese Soup
// June 25th, 2009 // Recipes
Courtesy of Dan Rose, below are the instructions for making a celery & cheese soup.
SERVES 10 -12
Ingredients
- 230g bacon, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/4-inch pieces
- 710 ml milk
- 1 medium red onion, cut into 1/4-inch pieces
- 30g butter
- 710 ml water
- 0.75 ml Tabasco sauce (a generous splash)
- 1 cup flour
- 120 ml beer
- 340-350g good quality cheese, freshly grated
- salt and pepper
Directions
- In a soup pot, start to brown the bacon 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 and whisk. Make sure there are no lumps.
- Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring 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 and then the beer, stirring gently until the cheese is melted. Take off the heat, add Tabasco sauce and season with salt and pepper. Garnish with chives or finely chopped green onions, if desired.
If the soup is too thick, you can thin it out with some milk.
This is a great soup. It’s a great winter warmer.
Given today’s example of how my lactose intolerant body liked cream on my lunch, I’ll not be trying it for a while. I feel awful enough to start with without adding milk AND cheese. I’ll make it for the kids though