Cheddar Cheese Soup at LeCellier

[dixiedizfan]

So many of you rave about this soup that I have to try it. But how does it taste ... sounds like it would be quite rich and a few spoonfuls would do me in.

 

[Aimeedyan]

I had it at the Food and Wine Fest and thought it tasted like the same cheese soup at places like Panera, but maybe I got a different version than what is sold in the restaurant because it didn't impress me like it does others. It wasn't rich, just cheesy with some bacon.

 

[Diznenut]

a little tangy, very creamy and a definate hit with my family.

 

[curiouser]

Its not as filling as one would think.. I could've easily polished off three bowls

 

[lissawynn]

It was delicious, but an entire bowl was almost too much for me. It tasted very similar to what I had two years before at the F&WF.

 

[Cinderumbrella]

I loved it!!! Remember to dip the pretzel bread in it...

 

[speakupjc]

It is awesome!!!

 

[byoung]

Simply outstanding.

 

[marathonmommy]

You simly CANNOT have it without the pretzel bread!

 

[crisi]

It tastes like black diamond cheddar and moosehead beer. Slightly beery, very cheddar cheesy. With onions and bacon.

 

[geffric]

I got this from Le Cellier, last time I was there.. I haven't made it yet.




1 lb. Cheddar Cheese, shredded


½ lb. Bacon

• 10 tbsp. Butter

5 cups Milk, warmed

1 cup Celery, finely chopped

2 each Red Onion, finely chopped

1 ½ cups Flour

1 qt. Chicken Stock

1 ½ tsp. Tabasco Sauce

3 tsp. Worcestershire Sauce

To taste Black Pepper, freshly ground

To taste Kosher Salt

1 Bottle (12oz) Slightly Warm Ale



Method

1. 
   [*]Slowly heat milk.
2. Brown the bacon first, then render till crisp.
3. Add the butter and melt.
4. Add celery and onions , cook until translucent.
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese and stir until melted.
10. Season with Kosher Salt, Pepper, Tabasco and Worcestershire sauce.
11. Just prior to serve, add Warm Ale.
12. Garnish with cooked bacon and fresh chives

Note: When re-heating soup, do not bring to a boil, as it will break down.



Makes 1 gallon.

 

[princessesrule4]

I have to have it every time we go there!

 

[crisi]

I've made that recipe - far too floury. Not cheesy enough.

 

[curiouser]

I've made that recipe - far too floury. Not cheesy enough.

Yes, the recipe just wasn't quite right. Of course that could be because I used different cheese and beer, but definitely not as good as the restaurants!

 

[DisLUV]

First their recipe calls just for cheddar cheese. They use Canadian Black Diamond - White Cheddar. Just regular cheddar is not gonna do it for you. They also use Moosehead Canadian Ale and they use it warm (they just get it to room temperature) both of those things will give you the taste you are looking for. I for one like the taste the ale gives it (and I am not a drinker at all and do not like the taste of ale by it self. If you do not like the taste it gives it you can substitue Apple juice for it instead. I have only had it once like that and it was pretty good.

Here is the recipe I use: It is close to the one from le cellier

Canadian Cheddar Cheese Soup

8 oz. Smoked Bacon, medium dice
2 Tblsp. Butter, unsalted
1 Medium Red Onion, meduim dice
3 ribs Celery, meduim dice
1 cup All purpose Flour
3 cups Chicken Stock, fresh made or low sodium
3 cups Whole milk
12 oz. White Cheddar, Canadian black Diamond
3 dashes Tabasco
3 dashes Worcestershire
4 fl. oz. Canadian Ale, Moosehead, warm
Kosher Salt.
Black Pepper, fresh ground
1 Tbslp. Chives, thinly sliced
2 Tblsp. Smoked Bacon, rendered crisp, fat removed

Method of Preparation:
Heat milk and chicken stock in sauce pan and bring to a simmer. Hold hot for soup.
Put bacon in a large heavy bottom, non-reactive soup pot over a medium heat and cook bacon half way. Add butter, onion and celery and cook until onions are translucent and bacon has crisped. Stir in flour to make a roux and cook 7 minutes stirring often.
Whisk in milk and stock stirring constantly, ensure that there are no lumps. Bring to a gentle simmer stirring often, let simmer 15 minutes, take caution not to scorch liquid.
Remove from heat and quickly whisk in cheese until completely incorporated.
Add Tobasco, Worcestershire and warm ale, season with salt and pepper to taste.
Serve and sprinkle with chives and rendered bacon.



I hope you like the recipe... It always makes me think of Le Cellier. I have been thinking of adding potatoes to make it a little more hardy. What do yall think

 

[MickeyP]

There seems to be some discrepency in how much ale one uses. The WDW recipe thread says 1 tsp., the OP says one bottle, and now the last post says 4 oz.???????????????? Which is it?