3 rashers bacon, finely diced
1 medium onion, diced finely
4 cloves garlic, crushed
2 celery sticks, diced
2 tbsp. salted butter
3 spring onions, chopped
2 tbsp all purpose flour
2 cup warm beer
2 – 3 cups chicken stock
1 cup grated white cheddar cheese
1 cup grated sharp cheddar cheese
2 – 3 drops Tabasco
1 tbps. Worcestershire sauce
½ cup cream
salt & pepper
2 tbsp. chives
In a large stockpot heated over medium heat, cook the bacon until crisp. Add garlic, onion, celery, spring onions and butter. Cook for 4 – 5 minutes or until vegetables begin to soften.
Add flour and mix well until a roux forms.
Pour in beer and stock, stirring constantly. When all the liquid is incorporated, reduce to a simmer and cook for 15 minutes or until the vegetables are cooked and the soup has thickened.
Remove from the heat and add the cheese, Tabasco, Worcestershire, cream and chives.
Stir until the cheese is melted and the soup is smooth.