MandMLUVMMandDVC
DIS Veteran
- Joined
- Jun 4, 2009
- Messages
- 902
3 additional pointers about the soup.....
1. Use Cabot brand sharp white cheddar cheese. (Sold at Publix & Wal-Mart)
2. Use Moosehead beer (ummm, I usually drink the extra while cooking
3. During the "reduce heat and simmer for 15 minutes, DO NOT LET THE SOUP EXCEED 165 DEGREES. If you do it will not mix properly. Portions will appear watery and then you'll have "curds" in it. This point is directly from the chef that created the recipe for Le Cellier.
1. Use Cabot brand sharp white cheddar cheese. (Sold at Publix & Wal-Mart)
2. Use Moosehead beer (ummm, I usually drink the extra while cooking

3. During the "reduce heat and simmer for 15 minutes, DO NOT LET THE SOUP EXCEED 165 DEGREES. If you do it will not mix properly. Portions will appear watery and then you'll have "curds" in it. This point is directly from the chef that created the recipe for Le Cellier.