Here is the recipe for the Cheddar Cheese & Bacon soup at Le Cellier;
I'm going to try it this weekend but I'm going to remove the bacon and subsitute the chicken stock for vegetable stock to make a vegetarian version I'm also going to replace the canadian ale for veggie white wine.1/4 lb. smoked bacon (Chop Finely)
1 red onion cut into 1/4 inch pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chivesMethod:1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.