So, let me start by saying that I am by no means a good cook. I manage. I make do. But I go out of my way to avoid cooking for people outside of my immediate family. So, when I say a recipe is easy, you can trust me to be honest. And...this recipe was easy!
Tonight for dinner, we're having Canadian Cheddar Cheese Soup--and it's the recipe they serve at Epcot's Le Cellier Steakhouse! Yes, I made something from one of Disney's finest dining establishments. And it's good! Have mercy, it's incredible, actually! Hey, wow, I'm a great cook!
OK, well, it might have something to do with the 4 tablespoons of butter...or the half pound of bacon...or perhaps the pound of white cheddar cheese. Granted, this soup is by no means "light." But it is seriously yummy! Goodness, I'm going to need to run an hour on the treadmill to work this off--but it is worth it.
In case you were questioning the validity of the recipe, it came straight from the Mickey Moms website. It serves 10 (maybe less if you can't stop eating it like me). Here are the ingredients:
1/2 lb. bacon, cut into 1/2 inch pieces
1 med. red onion
3 ribs celery, cut into 1/4 inch pieces
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
coarse salt, freshley ground pepper to taste
1/2 cup warm beer
chopped scallions or chives for garnish
Preparations:
1. In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over med. heat for about 5 min. until lightly browned.
2. Add the onion, celery, and butter. Saute until onion has softened, about 5 min.
3. Add the flour and cook, stirring constantly, for about 4 min. over med. heat. Whisk in chicken stock and bring to boil for 1 min. Reduce heat to simmer and cook for 15 min., stirring occasionally.
4. Add the milk and continue to simmer for 15 min. Do not boil after you add the milk.
5. Remove from heat and stir in cheese, Tobasco, Worcestershire, salt, and pepper until the cheese is melted and soup is smooth. Stir in warm beer. If soup is too thick, thin with warm milk.
6. Serve hot, and garnish with chopped scallions or chives.
Or, if this all sounds too complicated (it's SO not, though), you could just book an ADR for Le Cellier on your next WDW vacation! But be sure to call 180 days before your trip, as this Canadian steakhouse is one of the hardest dining reservations to snag in the World Showcase.
Thanks for the recipe! I'm going to try this at home. I recently learned that when you're in Epcot, you can actually purchase a cup of this soup to-go at the entrance to Le Cellier! Evidently you can just walk up to the check-in desk and ask for it. It sounds like a great option if you can't get a coveted ADR at LeCellier but still want to enjoy their soup. Plus you don't have to leave a tip! And you get to choose a nice place outside to sit and enjoy it.
ReplyDeleteThat's a great tip, Diane. Thanks for sharing it! And it's a tip that carries through most of the World Showcase. I've mentioned before that my favorite restaurant in Epcot is the tiny bakery in the back of France because you can get the same desserts and pasteries that they serve in Les Chefs de France for much less. And apparently if there's not a counter service restaurant that serves the food you like from the table service restaurant, you can carry out without an ADR--nice!
ReplyDelete[...] $30-40 per entree is out of your price range, you can create a little Le Cellier magic at home with this recipe for the aforementioned Cheddar Cheese Soup. I have made this a couple of times, and even mixed up a couple of steps in the recipe, and it was [...]
ReplyDelete