Canadian Cheddar Cheese Soup

[threeboysmom]

This is probably a long shot, but does anyone have the recipe to the cheese soup that they serve at Le Cellier? My husband and I just ate at this restaurant for the first time last week and just LOVED this soup. With the cooler weather coming in, I'd love to be able to make this soup for my family. Actually, if you have any other good soup recipes to share, I'd be happy to see them too

Thanks!

 

[Beanie]

This is the recipe listed at Disneyrecipes.com!

<b>Le Cellier Cheddar Cheese Soup

Ingredients:
1/2 lb bacon cut into 1/2 in. pieces
3 celery ribs cut into 1/4 in pieces
3 cups milk
1 medium red onion cut into 1/4 in. pieces
2 tbsp butter
3 cups water or chicken broth
3 dashes tabasco
1 cup flour
1/2 cup beer
3/4 lb grated white cheddar cheese
salt and pepper

In a soup pot start to brown the onion over medium heat. When the bacon is starting to get crisp, add the onions, celery and butter. Cook until the onion is translucent. Add the flour and incorporate with the butter. Cook for 4 minutes-constantly stirring. Add the water/broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stir every couple of minutes. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk. After the last 15 minutes, turn off the heat and stir in the cheese then the beer. Add the tabasco and season with salt and pepper. If the soup is too thick you can thin it out with some milk. Serve with your favorite bread and top with some chopped scallions or chives.</b>

 

[piratesmate]

... we just tried had this one from Boma's last weekend. I think Beth E (NJ) originally posted it here. Anyway, everyone really liked it. DH asked me to leave a few "chunks" of carrot next time, though.

GINGER CARROT SOUP
from Boma, AKL
Yield: 8 servings

1 lb Carrots, chunky cut
2 c Water
2 c Heavy Cream
1 c Milk
2 oz American Cheese, sliced or shredded
½ oz Ground Ginger (fresh ONLY)
2 oz Sugar, adjust as needed

Roux:
2 oz butter
2 oz flour

In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.

To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.

Add heavy cream and roux. Cook until soup is hot and slightly thick.

Add American cheese and let simmer until cheese melts.

Adjust seasoning.

 

[piratesmate]

I haven't made this at home yet, because of the cost. (I'm still out of work!) But it was absolutely wonderful & our favorite while at Boma!

MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL

Yield: 8 servings

Ingredients:

1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 Jalapeno, sliced
2 Carrots, diced chunky
2 Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 Lemon, zest and sliced
¼ c Olive, sliced
8 oz. Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted

Sear the fish & scallops until golden brown (don’t overcook.) Heat chicken stock & add all vegetables & spices (except parsley, cilantro, beans, roasted eggplant, & lemon zesTbl) Let simmer until vegetables are ¾ done. Add the seafood until shrimp & mussels are done. Adjust seasoning.

 

[piratesmate]

This is one we have fairly often. It's a combination of the "best parts" of many recipes, including those from Chi-Chi's & APplebee's. I usually use chicken I've cooked, shredded & frozen, so it's a quick meal. I also have used a small can of tomato paste (no extra water) when I didn't have the puree.

Combined soup recipe - Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
1/4 tsp salt
1/4 tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
1/2 c water
1 lb chicken
1 tomato, chopped
1 bag corn
1 yellow squash, diced
1 can black beans
1 carrot, cut into coins
1/2 tsp cilantro, chopped

Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8

 

[threeboysmom]

WOW!!!! Thanks so much to all of you! These all look wonderful! I think I've had that seafood stew at Boma's last year - it was out of this world!! Thanks so much for sharing - I can't wait to get started on trying these. I'm going to make each and every one sometime this fall season

 

[skoba-nelson]

DW and I just returned from WDW. We had a great dinner at Le Cellier, and we both enjoyed the soup. but we don't remember the soup having any celery. I ended up here after a search to find the recipe myself. Is there any other's idea on the recipe for the Cheddar Cheese Soup?

 

[RumpleMom]

This recipe is from "Cooking With Mickey" book bought at MK.

Le Cellier Steakhouse Chef Gary Patterson

3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup chopped scallion
3 tablespoon all-purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon Worchestershire sauce
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Snipped fresh chives or minced scalions for garnish

1. In a 2 quart saucepan, heat the milk and the chicken broth over medium low heat.
2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat for about 5 minutes , or until lightly browned.
3. Add the red onion, celery, and scallion and cook, stirring, until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly for 3 minutes.
4. Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixtue comes to a boil. Boil for 1 minute, or until thickened.
5. Remove the Dutch oven from the heat and stir in the cheese , Tabasco sauce, Worchestershire sauce, salt, pepper until the cheese is melted and the soup is smooth.
6. Serve the soup hot, garnished with chives.

Makes 4 cups.

 

[Beth E. (NJ)]

I love soup!

Right now I am making nothing since I am snowed in, but I am dreaming of making a few big pots of soup! Piratesmate - thanks for reposting the soup from Boma. I love that one --okay I love the cheddar cheese soup too.

 

[RumpleMom]

I made the Canadian Cheese soup on Valentine's Day. It was delicious, but didn't quite have the bite of WDW soup. I think next time I will add more Worchestershire sauce.

I found the white Canadian cheddar at an Italian grocery.

 

[Olaf]

The second posting of the cheese soup recipe is the correct one. I made it with the top one (which is off the Disney Recipe website) and one cup flour is way too much. The second recipe calls for 3 tablespoons of flour, which I believe would work. I ended up adding a ton of milk to thin it out.