I was just getting my pedicure and talking Disney with my friend and a coworker of hers. He is supposedly big into WDW too, but Casey said I put him to shame. We talked some about Le Cellier and the soup. I told Casey I had the recipe and they both wanted it. Made me think, why not blog about it.
For those who haven't tried it, if you are in Epcot during Food and Wine try it. If you get a reservation at Le Cellier try it. If you can't have it because of some of the ingredients... don't have it.
1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons of BUTTER
1 cup all-purpose flour
3 cups chicken stock
4 cups of milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Course salt and freshly ground pepper, to taste
1/2 cup warm beer
Chopped scallions or chives for garnish
serves 10
1. In a 4- or 5- quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly brown.
2. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Bon Appetit!
