We rented a canoe at Salt Spring about 90 miles north in Feb 2010 and this fella swam up along side with his buddies to check things out. Afterwards we asked a ranger near the launch about the group. The winter had been extremely cold so the group stayed near the fresh spring about a month longer than usual. One of the group had a bouy attached. Seaworld had come and taken her away a month earlier and nursed her back from a boat collision. It was a shame to see all 9 had injuries on their back from propellers.
Here is a modified recipe that I use: Ingredients: 1 Pound Applewood Smoked Bacon 1 stick of butter 2 Diced red onion 6 Diced celery stalks 2 Cup all purpose flour 1 can of Chicken Broth (49.5 oz can) ½ gallon whole milk 2 Pound aged white Cheddar cheese block 1 teaspoon salt (to taste) 1 Tablespoon pepper 2 Tablespoon Worchester sauce 1 Tablespoon Tabasco sauce 1 bottle of Moosehead Lager Two main rules to making Cheese Soup: 1) Cook “Low and slow” 2) “keep stirring” 1. In a large Soup pot cook (food processed) bacon until crispy. 2. Add the Butter and melt it. 3. Add the (food processed) Onion and Celery and sauté until all cooked clear. 4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated. 5. Add chicken broth, slowly, while constantly stirring. You are looking for something resembling a gravy, at this point. It's going to be very thick. 6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point. 7. Turn heat up slightly, to melt the cheese. Add (shredded) cheese very slowly in small amounts, while stirring constantly. 8. Now add salt and pepper. Be very careful with your salt. There is a lot of salt in your bacon, and possibly even in your chicken broth. 9. Next add Worchester, Tabasco, and Beer. Keep stirring. 10. Turn down the heat slightly and let simmer or serve. When you are reheating this soup (in a microwave) cool on the lowest power setting & stir frequently, to blend evenly.
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