Cheddar Cheese Soup
Le Cellier, Canada - Epcot
Ingredients:
½ Pound apple wood smoked Bacon (cut into ½” pieces)
4 Tablespoons butter
1 Diced red onion (about 1 cup)
3 Diced celery stalks (about 1 cup)
1 Cup all purpose flour
3 Cups chicken stock
4 Cups whole milk
1 Pound aged white Cheddar cheese (shaved or grated)
1 Tablespoon salt (to taste)
1 Tablespoon pepper
1 Tablespoon Worcestershire sauce
1 Tablespoon Tabasco sauce
1 cup warm beer
Method of preparation:
The number one rule in Cheddar cheese soup is “Low and slow”. This recipe takes about an hour to make, and if you try to turn the heat up and rush it, you will only ruin your work
The number two rule is “Keep stirring”. This is a soup that can burn, and takes a lot of tender loving care. When in doubt, “Keep stirring".
1. In a large Soup pot (At least 1 ½ Gallon) render down the bacon. All you are looking to do here is to liquefy the fat in the bacon, you are not trying to brown it.
2. Add the Butter and melt it.
3. Add the Onion and Celery and sauté until onions to start to get translucent.
4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.
5. Add chicken stock, 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, it's time to melt the cheese. Add cheese very slowly in small amounts, while stirring constantly. Allow each portion of cheese to melt away before adding the next. Keep stirring.
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 stock.
9. Next add Worcestershire , Tabasco, and beer. Keep stirring.
10. Turn down the heat slightly and let simmer or serve. You can garnish each bowl with some finely chopped bacon and chives.
When you are reheating this soup (especially in a microwave) you need to remember the 2 rules. “Low and slow” and “Keep stirring” you want to be constantly stirring this to ensure it blends evenly.
Le Cellier, Canada - Epcot
Ingredients:
½ Pound apple wood smoked Bacon (cut into ½” pieces)
4 Tablespoons butter
1 Diced red onion (about 1 cup)
3 Diced celery stalks (about 1 cup)
1 Cup all purpose flour
3 Cups chicken stock
4 Cups whole milk
1 Pound aged white Cheddar cheese (shaved or grated)
1 Tablespoon salt (to taste)
1 Tablespoon pepper
1 Tablespoon Worcestershire sauce
1 Tablespoon Tabasco sauce
1 cup warm beer
Method of preparation:
The number one rule in Cheddar cheese soup is “Low and slow”. This recipe takes about an hour to make, and if you try to turn the heat up and rush it, you will only ruin your work
The number two rule is “Keep stirring”. This is a soup that can burn, and takes a lot of tender loving care. When in doubt, “Keep stirring".
1. In a large Soup pot (At least 1 ½ Gallon) render down the bacon. All you are looking to do here is to liquefy the fat in the bacon, you are not trying to brown it.
2. Add the Butter and melt it.
3. Add the Onion and Celery and sauté until onions to start to get translucent.
4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.
5. Add chicken stock, 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, it's time to melt the cheese. Add cheese very slowly in small amounts, while stirring constantly. Allow each portion of cheese to melt away before adding the next. Keep stirring.
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 stock.
9. Next add Worcestershire , Tabasco, and beer. Keep stirring.
10. Turn down the heat slightly and let simmer or serve. You can garnish each bowl with some finely chopped bacon and chives.
When you are reheating this soup (especially in a microwave) you need to remember the 2 rules. “Low and slow” and “Keep stirring” you want to be constantly stirring this to ensure it blends evenly.
Recipe found at WDWMagic.com