Method of Preparation:
Heat
milk and chicken stock in a saucepan and bring
to a simmer. Hold hot for soup. Put bacon in a
large heavy bottom, non-reactive soup pot over
a medium heat and cook bacon half way. Add butter,
onion and celery and cook until onions are translucent
and bacon has crisped. Stir in flour to make a
roux and cook 7 minutes stirring often. Whisk
in milk and stock stirring constantly; ensure
that there are no lumps. Bring to a gentle simmer
stirring often, let simmer 15 minutes, take caution
not to scorch liquid. Remove from heat and quickly
whisk in cheese until completely incorporated.
Add Tabasco, Worcestershire and warm ale, season
with salt and pepper to taste. Serve and sprinkle
with chives and rendered bacon.
