Holo Writing

Authors Jacob & H.P. Holo

canadian cheddar cheese soup

Recipes on Top – Sublime Beer Cheese Soup (Mark II – Veggie Bomb)

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Ingredients:

  • 1 lb smoked bacon, finely chopped
  • 1 medium red onion cut into ¼ in pieces
  • 1 package celery, chopped into chunks
  • 1 package carrots, chopped into chunks
  • 3 tablespoons all purpose flour
  • 1 cup skim milk
  • 4 cups chicken stock
  • 4 oz grated white cheddar
  • 3 dashes Tabasco sauce
  • ½ tsp Worcestershire sauce
  • ½ cup beer (preferably a dark Canadian), room temperature
  • Salt and pepper to taste
  • Bread of choice

Instructions:

  1. Cook the bacon in a large soup pot over medium heat until lightly browned.
  2. Add onions, celery, and carrots, and cook until the onion is tender.
  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 sauce, and beer. Season with salt and pepper to taste.
  5. Serve with your favorite bread. (I usually like French or Italian bread.)

Babble:
This variation of the Mark I came about because every time I made the Mark I, we basically ended up eating a whole block of cheese in one sitting – and while our taste buds very much enjoyed that, our guts did not. Also, when I cook, I generally like to use complete packages of whatever I ingredients buy just so I don’t have to store them (i.e. forget about them and find them moldy and mutating in the back of the fridge months later). 
Thus, to make a less overwhelming soup, I significantly cut the amount of cheese involved and then restored the soup’s heft with added bacon and vegetables. It’s far from a healthy soup – after all, we went from eating a whole block of cheese in one sitting to a whole pack of bacon in one sitting – but it’s certainly yummy as heck.

Recipes on Top – Sublime Beer Cheese Soup (Mark I – Cheese Bomb)

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Ingredients: 

  • ¼ lb smoked bacon, finely chopped
  • 1 medium red onion cut into ¼ in pieces
  • ½ cup finely sliced celery
  • ½ cup finely chopped carrots
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 12 oz grated white cheddar
  • 3 dashes Tabasco sauce
  • ½ tsp Worcestershire sauce
  • ½ cup beer (preferably a dark Canadian), room temperature
  • Salt and pepper to taste
  • 1 tablespoon thinly sliced chives for garnish
  • bread of choice

Instructions:

  1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot (cast iron Dutch oven works better) over medium heat until lightly browned.
  2. Add onions, celery, and carrots, and cook until the onion is tender.
  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 sauce, and beer. Season with salt and pepper to taste.
  5. Serve with your favorite bread (Try a French baguette) and top with chopped chives.

Babble:
If you follow me on Instagram, you know I love to cook. You know I also HATE SCROLLING DOWN THROUGH A MILLION ADS AND LIFE STORIES JUST TO GET TO THE GOTDANG RECIPE. 😤😤😤 Pro Tip If You’re Writing For Hungry People: NOBODY cares about your life when there’s the potential of food in the near future. Just sayin’.
That said, welcome to our newest blog feature, Recipes on Top, wherein I share my favorite recipes – at the top of the post, ‘cause ain’t nobody got time for the alternative. 😋
However, if you would like something to read in those small minutes when you’re waiting for your food to finish, I’ll include some thoughts on the recipe below the content itself. Sometimes it’ll be a cute story, sometimes a look into the process of developing the recipe – but always, it’ll come after the good stuff. ☺️
Now, for this first recipe, I have to give credit where credit is due: 
This one actually belongs to Jacob’s best friend, Joe, who gave it to us as part of a wedding gift – a cookbook composed of handy recipes hand-chosen by the man himself. By day Joe is a music teacher, but by night he’s the foodiest of foodies and much of the cookbook is the result of years of love and experimentation.

This particular recipe is one he based on the Canadian Cheddar Cheese Soup he tried at Le Cellier Restaurant in Epcot at Disney World.
We pondered trying the original when we went to Le Cellier several years ago, but then reasoned that this version was so yummy, nothing could possibly be better (so we gorged ourselves on poutine instead. And then got sick from Too Much Poutine. But it was worth it). 🥰