Le Cellier Cheese soup question

[DisLUV]

I have the receipe for the cheese soup. I am making it for my family get together. The thing is I really dont want to put the beer in it for my family (they are not drinkers and neither am I but I will eat things will alcohol in them). SO I have a few questions:

#1 what can I substitute for the beer (I thought about a wine of some short since the taste milder)

#2 How much does this receipe make:

Canadian Cheddar Cheese Soup
Canada
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


Thanks in advance and I will be a regular on these boards.

I also have a receipe for rasberry truffels that taste like the ones you previously could get at the confectionary on main street USA


thanks

Jeremy

 

[Margie J]

I'd keep the recipe as is with the beer. First, most of the alcohol will leave with the heat. Second, the deeper yeast/malt flavor of the beer will complement the cheese/smoked bacon flavor of the soup better IMO.

Those truffles sound good! Care to share the recipe?

 

[Meriweather]

I also would keep the recipe as it is.
We aren't drinkers either....but the alcohol in heated things evaporates and you just get the flavor....and it is a definite part of the soup.

 

[disykat]

Just a warning though - if you don't like beer you may not like this soup. I made it after reading all the rave reviews and hated it. I really wished I hadn't added the beer.

 

[irishone1979]

Here is a hint about the beer in the cheese soup ( learned this from our waitress at Le Cellier) Only use Canadian Beer or it will turn out bad. The best kind to use is Moosehead. My DH made it the other day and it turned out great! I would leave the recipe as it is because the end result, you can't tell there is beer in the soup at all- the alchohol taste is gone.

 

[Tantor]

Canadian beer has more alcohol in it than American beer. I don't like beer either but I LOVED this soup!!

 

[Barbruka]

You know everyone thinks alcohol cooks out when you heat it. NOT TRUE! That is just an old wives tale. It still stays there.

Now, having said that, I have made this recipe many, many times. We also are not drinkers. I have a book which has many substitutions for alcohol. The best substitute for the beer is chicken broth. I have made it with the chicken broth probably about 15 times, and my family says it is fantastic!!! Tastes just like the original! Now if I could only get the recipe for those pretzel bread sticks... !!!

 

[piratesmate]

Barbruka - I'm glad to hear about the chicken broth. I've been wanting to try this recipe, but hesitated because of the beer. I've never seen the "official" pretzel bread recipe, but found this one:

CHEDDAR CHEESE PRETZEL BREAD
Great Pretender for Le Cellier, Canada Pavilion, EPCOT

Makes 1 loaf (20 servings)

This giant twist is for those who are fans of soft pretzels. Rather than shaping the dough into individual portions, it is rolled in a thick rope and formed into one oversized knot. Slice and serve with sausages and a good cold beer.

1/2 c chopped onion
1 Tbl butter or margarine
4-5 c all-purpose flour
1 pkg active dry yeast
1 egg
2 c shredded sharp cheddar cheese (8 ounces)
1 1/4 c warm water (120°-130°)
1 Tbl sugar
1 1/2 tsp dried Italian seasoning, crushed
1/2 tsp salt
1 slightly beaten egg white
1 Tbl water
1 tsp coarse salt (optional)

In a small skillet cook onion in hot butter or margarine till tender but not brown, about 7 minutes. Set aside to cool slightly.

In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast. Add cooked onion, egg, cheese, 1 1/4 cups warm water, sugar, Italian seasoning, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1 1/4 hours). Punch dough down. Turn out onto a lightly floured surface and let rest for 10 minutes.

Lightly grease a baking sheet. Roll dough into a 48-inch-long rope. On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end. Take one end in each hand and twist once at the point where the dough overlaps. Lift each end across to the edge of the circle opposite. Moisten the ends and tuck underneath; press to seal. Cover and let rise in a warm place till nearly double (about 45 minutes). Stir together egg white and 1 tablespoon water; brush onto bread. If desired, sprinkle lightly with coarse salt.

Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning. Remove from pan; cool completely on a wire rack.

 

[lisajl]

Thanks for the recipe. We were suppose to eat there in Dec., but we had to change some of our plans. I was really looking forward to that soup!

Could you post how to mix it all together? Or do you just through everything in the pot?

Also, to the person that said they use chicken broth, How much do you use?

Thanks in advance...
Can't wait to try this soup!
Lisajl

 

[Barbruka]

As far as how much chicken broth to use, just use the same amount as it calls for beer. Though I usually end up adding more to thin it out some. This is such a thick soup!! And thanks Piratesmate for the pretzel bread recipe. Now I've got to make it up with the soup tomorrow!!

 

[Barbruka]

My directions for the soup are as follows:

In a soup pot start to brown the bacon 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 about one minute, constantly stirring. Add the broth and whisk. Make sure there are no lumps. Bring to a boil then reduce to a simmer and cook for 15 minutes, stirring every couple of 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 (chicken broth substitute). Add the tabasco, worcestershire and salt and pepper. If the soup is too thick you can thin it out with more milk or chicken broth. Serve with your favorite bread and top with chopped scallions or chives.

 

[lisajl]

Oh my gosh!!!!

YUMMY!

Thanks for the instructions. I think my DD and I will make this soup on Sat or Sun, when it is just us!

Thanks again!
Lisajl