Le Cellier Cheese Soup Help

[Micca]

I made this last night, and while the flavor is wonderful, the roux seems to have separated from the liquid which messes with the consistency.

It has now been in the fridge all night...I'm wondering if there's any way to fix this when I warm it up for lunch?

I followed the recipe with 2 exceptions: I used 1% milk, and because I couldn't find Moosehead, I substituted a different ale.

TIA

Le Cellier Cheese Soup

1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives

Method:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.

 

[J3nn78]

No help for your questions, but I am going to have to try this. Now does anyone have the pretzel breadsticks recipe?

 

[OK!]

No help for your questions, but I am going to have to try this. Now does anyone have the pretzel breadsticks recipe?

Ditto this!

 

[Micca]

Well the pretzel bread would complete the experience, wouldn't it? I've never tried it, but isn't there pretzel dough sold in cans (like biscuits) at grocery stores? Wouldn't be as good as Le Cellier, but might be worth a shot.

OK, I warmed the cheese soup up for lunch and having had another look at it, I don't think it's the flour that's the problem, I think it's the cheese. I used a white Canadian cheddar cheese, but it wasn't the Black Diamon brand.
My Kroger's had Black Diamond cheese that was white, but it didn't specify white cheddar.

In any case, this stuff tastes great, it just looks a bit different than the soup at LC. Please let me know if you try the recipe & if you find the pretzel bread.

 

[java]

Or you can buy some aunt annies pretzel sticks and pretend!

Thanks for posting that one I will give it a try at home.

 

[hrh_disney_queen]

I am guessing it's because you used low fat milk. Not enough fat in it maybe. I have made this before with another brand of white cheddar cheese, and I used a different beer, it turned out great. But I did use whole milk. I would have thought reheating it would help. I'm sorry this happened to you, it is a great recipe, although very time consuming.

Note to others trying this recipe...Don't salt this until it is completely done!! I found it to be salty enough with the cheese and bacon.

 

[~Brandy~]

We also made this recipe for the first time last night! We only had 2 cups of whole milk, so we used skim for the third cup. We did have some trouble with it separating in the early steps but it seemed okay when we were done, although possibly a little on the thin side. It tasted exactly right though!

We couldn't find Moosehead beer either, and it didn't seem to matter. I could see this becoming a regular item at our house.

 

[java]

No moosehead??? I am surprised! We can find it here no problem- it's canadian and I would think up north you would get it.
Shoot now I really really want this tonite- it's snowing. Oh it would be perfect!