I wanted to recreate the Cheddar Cheese Soup at home. Luckily, there was an Epcot Food and Wine Festival cookbook. YAY! I followed the recipe and it tasted exactly like the soup we ate at the festival. SO good! I am thrilled to be able to enjoy this soup at home anytime I like.
Disney's Le Cellier Cheddar Cheese Soup
- 1/2 lb bacon, chopped into 1/2-inch pieces
- 1 medium red onion, finely chopped
- 3 celery ribs, finely chopped
- 4 Tbsp butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups milk
- 1 lb grated white cheddar cheese
- 1 Tbsp Tabasco sauce
- 1 Tbsp Worcestershire sauce
- 1/2 cup warm beer
- salt and pepper to taste
- chopped scallions or chives, for garnish
Stir bacon over medium heat for about 5 minutes, or until lightly browned, in a 4 or 5-quart Dutch oven.
Add onion, celery, and butter and sauté until onion softens, about 5 minutes.
Add flour and stir constantly for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Add milk and continue to simmer for 15 minutes. Do not boil after adding milk.
Remove from heat and stir in cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until cheese is melted and soup is smooth. Stir in warm beer. If soup is too thick, thin with some warm milk.
Serve hot, garnished with chopped scallions or chives and additional bacon.
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