Last weekend I stood in a long line at the Canada booth at the Epcot International Food & Wine Festival so I could secure a Dixie cup-sized portion of one of my festival favorites - Canadian Cheddar Cheese Soup. Never mind the fact that this overpriced sample ($3 for what could be considered just a few sips) can be enjoyed in much larger quantities inside the Canada pavilion’s Le Cellier Steakhouse (where it retails for $4.99 for a bowl), this stuff is delicious (and totally worth the wait, as well as the expense)! But, obviously it left me wanting more.

If you’ve ever shared my sentiments (and if you’ve ever tried this yummy, cheesy concoction you no doubt have shared my sentiments) now you can make this treat at home using the recipe below. Enjoy!

Cheddar Cheese Soup
(from Le Cellier Steakhouse - Epcot)

Yield: 6 servings

Ingredients:

1/4 pound smoked bacon finely chopped
1 medium red onion cut into 1/4 inch pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
12 ounces grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 teaspoon Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 tablespoon thinly sliced chives

Method:

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.

Serve with your favorite bread and top with chopped chives.

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