Jul 11
1

Recipe: Canadian Cheddar Cheese Soup

5 Comments

Canadian Cheddar Cheese Soup
I finally decided to dive into possibly the most popular Epcot recipe, Canadian Cheddar Cheese Soup from Le Cellier!

Ingredients:
5 cups milk, warmed
½ pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1 ½ cups flour
1 quart chicken stock
1 pound cheddar cheese, shredded
To taste – kosher salt
To taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale
Fresh Chives for garnish

Step 1:
Slowly heat milk

Cooking Bacon
Step 2:
Brown the bacon, then render until crisp

Melt Butter
Step 3:
Add butter to bacon grease and melt.

Add Onions and Celery
Step 4:
Add celery and onions, cook until translucent.

Add flour
Step 5:
Add flour and mix thoroughly to form a roux.

Step 6:
Add chicken stock and simmer for three minutes.

Step 7:
Add warm milk and stir vigorously to thicken.

Step 8:
Cook out roux until thickened (it should not have a starchy taste).

Melt Cheese
Step 9:
Reduce heat to low, add cheese, and stir until melted.

Step 10:
Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.

Step 11:
Just prior to serving, add warm ale.

Step 12:
Garnish with cooked bacon and fresh chives.

If you listened to Episode 6 of Generation Mouse, you know I have never eaten at Le Cellier, so I don’t have the original to compare to this to, but I REALLY like this soup! I didn’t really get it thick enough, but the cheese and onions mixed with the ale gave it great flavor!

My one complaint is that it needs more cheese. This was a good soup, but it wasn’t as cheesy as I expected. When I make this again, I will probably double the amount of cheese.

I know the recipe says to add the ale just prior to serving, but make sure you cook it for a little bit for the alcohol to cook out. You don’t want to be serving alcoholic soup…especially if you’re going to be serving it to kids.

Overall, I really liked this recipe but I am going to tweak it and try to recreate it in my Crock Pot. I will let you know how that goes!

What Epcot/Epcot area recipe would you like to see me make? Leave a comment, tweet me, or send me an email!

Recipe courtesy of allears.net. 

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Posted in Food Corner by Ashleigh 5 Comments

5 Responses to "Recipe: Canadian Cheddar Cheese Soup"

  • Tank says:
    July 3, 2011 at 9:16 pm

    What ale was used? Isn’t Newcastle Brown a common one?

  • Ashleigh says:
    July 3, 2011 at 9:24 pm

    I forgot to mention that. I used Liberty Ale which is sold for $2 a bottle at World Market (or you can make your own 6 pack). If you are like me and are not beer drinker, this is a good option so you don’t have 5 beers sitting in your fridge until you have company lol. But yes, Newcastle is a common ale and I think they sell it by the bottle at WM as well.

  • Tank says:
    July 3, 2011 at 11:08 pm

    I assure you, I wouldn’t have to worry about 5 beers sitting in my fridge…lol.

    Did the 10 tbsp butter seem like a reasonable amount? Any chance of using somewhat less (6 tbsp? even 8.) to cut down a bit on the fat, especially with you feeling like it needed more cheese?

    Did you use block or preshredded cheese from your local grocery store/WM? I could see doing something like an Irish Whiskey Cheddar in there.

    Thanks for posting the recipe AND dealing w/ my questions!

  • Ashleigh says:
    July 4, 2011 at 1:31 pm

    You could probably get away with less butter if you add more cheese. I used a bag of shredded cheddar but Irish Whiskey Cheddar would probably be delicious! Don’t worry about the questions, that’s what I’m here for :)

  • My (food) Bucket List: Le Cellier says:
    March 9, 2012 at 7:19 pm

    [...] course, I would start with their famous Cheddar Cheese Soup (Check out when I attempted to make it at home). While it was good when I made it at home, everything is better when you’re eating it in [...]

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