Cheese Soup and Other Goodies

[Olaf]

I just wanted those of you who frequent the trans-atlantic chat to know that I finally got off me bum and made some of that ooooohhhh so yummy Le Cellier cheddar cheese soup. We were given a huge wedge of Black Diamond Canadian white chedder for Christmas, and it was just begging to be made into soup. It was absolutely scrumptious! We made a meal out of it and froze the leftovers. I swear to you, it's even better reheated. Can't you just taste it?

Anyway, the recipe is to be found at this site. Most of you are probably already aware of it, but it may be new to some newbies. Enjoy!

http://www.homestead.com/disneyrecipes/index4.html

 

[Terry&Janet]

I'm intrigued Steph and have printed off the Cheddar Cheese soup. I'll give it a try and let you know how I get on.

I got asked at work today if I wanted to visit Mildenhall, I did want to, but too busy and had to turn the offer down.

Terry

 

[Olaf]

Word of warning Terry. I ended up using almost twice as much milk as it called for. When I added the flour the mixture got very lumpy. I think next time I'll use maybe half as much flour and see how it works. I was afraid I'd blown it, but adding the milk did the trick. Also, the soup is very, very rich.

 

[WDWfan uk]

That soup is such a winner isn't it?

I wasn't very keen on having soup in a hot sunny Florida but Le Cellier's Cheddar Cheese Soup and the soup in Bomas is just sooo good !!

 

[elisebutt]

Is there anywhere that translates US measurements into UK - ie cups = mls
I can't find them in my books

 

[WDWfan uk]

...... try this site Elise -

Click here

 

[Olaf]

Mentioned on the crafts and recipe board that my soup came out very lumpy and discovered something rather important. The recipe posted at the Disney Recipe Site has the amount of flour wrong. This is the correct recipe. They said I needed 1 cup flour, and this one says I'm to use 3 tablespoons. Big difference.

I'm pasting this correct recipe just in case anyone is interested.

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.