This is an easy and hearty soup to keep you warm this weekend. Made with good, sharp cheddar and beer - it's easy to see why it is a Canadian favourite.
The book it came from is a fundraiser cookbook from 1980, "A treasured collection of over 400 recipes from Canadian Kitchens. A fund-raising project of Epilepsy Canada", and I imagine many Canadian cooks have this stashed away somewhere in their collections.
I just used one small onion, one carrot, and one rib celery, I don't bother measuring the amounts because I would rather use the whole thing. Also, I didn't strain them out but rather blended them in with my wand blender. Waste not want not!
My soup is garnished with dill, as that is what I had on hand.
Simple, hearty, and delicious - what more could you ask for?
Bill Brady's Canadian Cheddar Cheese Soup
All Occasion Cooking
4 tbsp chopped onion
1/4 cup diced celery
1/4 cup diced carrots
4 tbsp butter
2 tbsp flour
1 1/2 cups chicken stock
2 1/2 cups milk
3 cups grated Canadian Cheddar cheese
1/2 cup beer
croutons for garnish
chopped parsley for garnish
Saute the vegetables in the butter until softened. Add the flour, blending well and cook for about a minute. Add the chicken stock and cook, stirring constantly, until thickened. Add milk and heat through but do not boil. Strain and return to heal. Add the 3 cups of grated cheese and blend until all cheese is melted. Adjust seasonings if necessary. just before serving, add the beer and reheat to serving temperature.
Garnish with croutons, chopped parsley, or both.
This went very well with the light wheat bread from Peter Reinhart's Bread Baker's Apprentice. The rest of my loaf is being made into stuffing. Happy (Canadian) Thanksgiving!
This bread has been Yeastspotted!