recipe: canadian cheddar chesse soup

[debbiedoo]

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken stock
4 cups milk
3/4 pound grated white cheddar cheese
1 tablespoon tabasco sauce
1 tablespoon worcestershire sauce
salt, and freshly gound pepper, to taste
1/2 cup warm beer
chopped scallions or chives, for garnish

1. In a 4- or 5- quart Dutch oven, cook the bacon, stirring over
medium heat about 5 minutes, or until lightly browned.

2. Add the red onion, celery, and butter, and saute' until the
onion has softened, about 5 minutes.

3. Add the flour and cook, stirring constantly, for about 4 minutes
over medium heat. Whisk in the chicken stock and bring to a
boil for 1 minute. Reduce heat to a simmer and cook for 15
minutes, stirring occasionally.

4. Add the milk and continue to simmer for 15 minutes. Do not
boil after you add the milk.

5. Remove from the heat and stir the cheese, tabasco sauce,
Worcestershire sauce, salt and pepper until the cheese is melted
and the soup is smooth. Stir in warm beer. If the soup
is too thick, add some warm milk.

6. Serve the soup hot, garnished with chopped scallions
or chives.


What to drink: try a double-fermented, dark, Canadian beer. Its
robust flavor complements the smooth, earthy flavor of the soup.


This comes from the cooking with mickey and the disney chefs
ENJOY!!!!

 

[smjj]

Or you can buy a can of Cambells soup. Not trying to be funny but evidently my wife and I are about the only ones who thought the soup was no better than Cambells soup. We had read all the talk about it and on our last trip tried it and were less than impressed, wasn't bad just not the eye popper talked about(IMHO)...smjj

 

[vicb]

smjj, that's harsh! I have made it once at home and it didn't turn out as good as in the restaurant. I didn't crisp my bacon enough but we enjoyed it anyway.

 

[debbiedoo]

Just posting for someone who loved it. Hey did ya get to try it yet????

 

[pumba]

have to get the ingredients before I try this one....maybe on the next snow day when I am stuck with nothing to do.......
thanks for posting it

 

[Luv2Roam]

Sounds good.
I have eaten the cheese soup three different times.
The first time I too wondered what all the fuss was about.
It kept getting better each time. But still can't say it is the best I have ever eaten. But last time was pretty good.

 

[debbiedoo]

great pumba!!

Let me know how it turns out. I have not tried this one yet. Maybe this weekend, we are suppose to be around 30 degrees. Maybe. . . .

 

[kimmar067]

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken stock
4 cups milk
3/4 pound grated white cheddar cheese
1 tablespoon tabasco sauce
1 tablespoon worcestershire sauce
salt, and freshly gound pepper, to taste
1/2 cup warm beer
chopped scallions or chives, for garnish

1. In a 4- or 5- quart Dutch oven, cook the bacon, stirring over
medium heat about 5 minutes, or until lightly browned.

2. Add the red onion, celery, and butter, and saute' until the
onion has softened, about 5 minutes.

3. Add the flour and cook, stirring constantly, for about 4 minutes
over medium heat. Whisk in the chicken stock and bring to a
boil for 1 minute. Reduce heat to a simmer and cook for 15
minutes, stirring occasionally.

4. Add the milk and continue to simmer for 15 minutes. Do not
boil after you add the milk.

5. Remove from the heat and stir the cheese, tabasco sauce,
Worcestershire sauce, salt and pepper until the cheese is melted
and the soup is smooth. Stir in warm beer. If the soup
is too thick, add some warm milk.

6. Serve the soup hot, garnished with chopped scallions
or chives.


What to drink: try a double-fermented, dark, Canadian beer. Its
robust flavor complements the smooth, earthy flavor of the soup.


This comes from the cooking with mickey and the disney chefs
ENJOY!!!!

....from WHERE did you get this recipe? I already have 3 different versions of it, all with basically the same ingredients, but different amounts, and I am trying to decide WHICH recipe to actually use.... !

 

[debbiedoo]

....from WHERE did you get this recipe? I already have 3 different versions of it, all with basically the same ingredients, but different amounts, and I am trying to decide WHICH recipe to actually use.... !

Disney World Cookbook

 

[kitn]

Thank you! I think I may make it this week while my in-lawa are in town. Now if I only had the pretzel bread recipe.......

 

[Lord Fantasius]

I haven't tried this particular recipe yet, but have made numerous beer-cheese soups throughout the years. The keys are:

1) Make sure the bacon is fully-cooked, browned, and preferably crisp before adding the other ingredients;

2) use red onions...yes, it can be made with yellow and white, and various other varieties, but the taste changes a little, so stick with red for the first try;

3) use regular whole milk...not skim...and while I have a recipe that replaces a portion of the milk called for with heavy cream, it's not essential for the flavor; however, it IS absolutely critical that you never get the mixture above a simmer after adding the milk! If it comes to a boil after adding the dairy ingredient at any time, you might as well throw out the pot and start over!!

4) Definitely go with a higher quality beer! Since it's the last ingredient to add before serving, the beer lends a surprising amount of flavor and "smoothness" to the mixture so don't skimp here too much. Also, some people prefer ale instead of beer; all in all, usually a darker beer is preferred over a lighter tasting one as a lighter beer, as well as a "lite" beer, usually can't stand up to the cheddar very well.

Just some suggestions, and thanks for posting the recipe, can't wait to try it!

-R

 

[Pixiedust34]

I make this at home, though I use lowfat turkey bacon and 2% milk to lighten it a little. I usually use Sam Adams for the beer.

It turns out pretty good! Because of the fat content, I don't make it often. Maybe once or twice each winter we'll have it as a treat.

I tried the soup at Epcot for the first time last August. Their version did taste slightly better than mine, and I think this was because their bacon had a stronger flavor.

 

[debbiedoo]

Thank you! I think I may make it this week while my in-lawa are in town. Now if I only had the pretzel bread recipe.......

when I return back home I will see if I have in my one of two Disney World Cookbooks --

right now I am enjoying a getaway in the sun

 

[jenrose66]

thanks for the recipe! I loved this soup on our last trip

I'm actually making a cheddar cheese/beer soup for Thanksgiving. I found the recipe in real simple magazine.

 

[misslissa]

That's so weird. Last week, I bought the recipie book from the Food and Wine Festival at Epcot (specifically for this soup! so good!) and posted it on here, and it is slightly different...

Specifically, it says to use Canadian Black Diamond Cheese (which is a generic brand in Canada, not sure if you get it) and it also says to use Moosehead lager, which is also a pretty popular beer here. Hope that helps!

 

[laura001]

That's so weird. Last week, I bought the recipie book from the Food and Wine Festival at Epcot (specifically for this soup! so good!) and posted it on here, and it is slightly different...

Specifically, it says to use Canadian Black Diamond Cheese (which is a generic brand in Canada, not sure if you get it) and it also says to use Moosehead lager, which is also a pretty popular beer here. Hope that helps!

Just so that you know....Canadian Black Diamond Cheese is no different from any other Canadian Cheese, if anything it is a lower grade of cheese. So if I were you I wouldn't worry about trying to get it (if you were that is).

Although....if you are a stickler, I could send you the cheese if you send me the soup...