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Saturday, January 29, 2011

Canadian Cheddar Cheese Soup from Le Cellier

Serves: 8-10 small bowls
Source:  Disney Food Blog

This recipe is in honor of the fact we were supposed to be in Disney this week.  Originally we were supposed to be in Disney the week of 2/7, but then it moved to 1/ it is moved to the middle of May...long story!  Here is a dish I've heard rave reviews from and was told I have to have when we are in Epcot.  I hope I can buy it as a snack or on the quick service meal plan, but I'm not thinking this is possible....

Notes from the source:
  1. If you are unable to find white cheddar, go with yellow. If you don’t have a dark beer, go with a lighter one. Will there be flavor variations? Of course, but I always think it is better to COOK than NOT TO COOK!
  2. Scalding milk is to bring it to an “almost” boil to keep the proteins from forming on the surface and keep them from sticking to the bottom of the pot.  let me tell you that I found it unnecessary. As long as your ingredients are room temperature and not cold, you will be fine. I know this because Disney’s other published version of this recipe does not call for scalding and I have successfully made it that way.
  3. Bacon is unbelievably tough to cut.  We need to freeze it for a little while — so put the bacon in the freezer until it is almost frozen, or freeze it and allow it to partially thaw. This puts it into a state where we can cut it finely with some good sharp scissors without much hassle. 
  • ¼ pound of Smoked Bacon (finely chopped)
  • 1 Medium Red Onion (finely chopped)
  • ½ cup Celery (finely chopped)
  • ½ cup Carrot (finely chopped)
  • 3 tablespoons All Purpose Flour
  • 3 cups of Whole Milk (scalded)
  • 2 cups of Chicken Stock (scalded)
  • 12 ounces of Grated or Shredded White Cheddar Cheese
  • 3 dashes of Hot Sauce
  • ½ teaspoon Worcestershire Sauce
  • ½ cup Beer (Dark Ale preferred)
  • salt and pepper to taste
  • chopped chives for garnish
  1. Saute’ the bacon in large, heavy-bottom, non-reactive soup pot (Glass or stainless steel) over medium heat until crispy. 
  2. Add Onion, Celery, and Carrots and cook until onions are translucent and bacon has crisped.
  3. Sprinkle in Flour and stir constantly for 2 minutes. Stir in Milk and Stock, a little at a time, blending well to ensure that there are no lumps. Bring the liquid to a boil, cover and simmer over low heat for 15 minutes.  
  4. Remove from heat and whisk in the Cheese, Hot Sauce, Worcestershire Sauce and Beer. Season with Salt and Pepper to taste. 
  5. Sprinkle with chives and serve with some crusty bread.

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