Cheddar Cheese Soup - Disney Recipes at Home!

Canadian Cheddar Cheese Soup

Le Cellier Steakhouse, Canada Pavilion, Epcot

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With autumn and Epcot's International Food and Wine Festival upon us, I felt that it was time to bring in an old favorite of mine.  Whether you're enjoying it around the Promenade or in the more secluded (and almost impossible to book) comfort of Le Cellier, the result is the same.  That's right, I'd talking about the delicious culinary miracle that is Canadian Cheddar Cheese Soup.

This is a combination of the holy trinity - beer, cheese, and bacon, in a warming, delicious bowl that'll certainly keep you warm as the nights grow more chilly.  This recipe is actually fairly simple - just don't ever forget to stop stirring, as this is a soup that will burn extremely easy if you do so.


Yield:

About 10 servings

Ingredients

  1. 1/2 pound bacon - cut into 1/2 inch pieces
  2. 4 tablespoons butter
  3. 1 medium red onion - diced
  4. 3 stalks celery - diced
  5. 1 cup all purpose flour
  6. 3 cups chicken stock
  7. 4 cups whole milk
  8. 1 pound grated white sharp cheddar cheese (Canadian Black Diamond used at Disney)
  9. 1 tablespoon Worcestershire sauce
  10. 1 tablespoon Tabasco sauce
  11. 1 cup warm lager (Moosehead used at Disney)
  12. Salt & pepper to taste

Directions

1. Place bacon in a large stock pot over medium heat.



2. Cook until bacon begins to brown (About five minutes).

3. Add butter.

4. Add celery and onion.

5. Cook until celery and onion have softened and become translucent (About five minutes).



6. Stir in flour slowly until incorporated (about four minutes).


7. Slowly add chicken stock, constantly stirring.  This mixture will be quite thick still.

8. Let boil for 1 minute.

9. Reduce to simmer for 15 minutes.

8. Slowly add milk, continuing to stir.



9. Let simmer, but do not allow to boil, for about 15 minutes.

9. Remove from heat.

10. Add cheese and stir until it has completely melted.

11. Add Tabasco and Worcestershire and stir.

12. Add beer, stirring until incorporated.  (If the soup is too thick at this point, add some warm milk)

13. Ladle out into bowls while still hot.

14. Top with chopped bacon and/or chives for garnish.



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