Make your own magic: How to make Le Cellier’s cheese soup
Recently we shared a DIY version of Dole Whip that you can make at home. This week we have a savory favorite: the cheddar cheese soup from Le Cellier, in Epcot’s Canada pavilion.
Disney has helpfully shared a home-sized (6-cup) version of Le Cellier’s recipe. If you give it a try, let us know how it turns out.
Ingredients
- 1/2 pound of bacon, cut into 1/4-inch pieces
- 1 medium red onion, cut into 1/4-inch pieces
- 3 celery ribs, cut into 1/4-inch pieces
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups milk
- 1 pound sharp white cheddar cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- Coarse salt, freshly ground black pepper, to taste
- 1/2 cup pale ale, room temperature
- Chopped scallions or chives, for garnish
Instructions
1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives and crumbled bacon.
Note: This is another in a series on how to make your own magic. Find other ideas here.
