Episode 18: EPCOT, Part 2

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

*Recipe from Disney Parks Blog

Ingredients:

1/2 pound of bacon, cut into 1/2-inch pieces1 medium red onion, cut into 1/4-inch pieces3 celery ribs, cut into 1/4-inch pieces4 tablespoons butter1 cup all-purpose flour3 cups chicken stock4 cups milk1 pound white cheddar cheese, grated1 tablespoon Tabasco sauce1 tablespoon Worcestershire sauceCoarse salt, freshly ground pepper to taste1/2 cup warm Canadian golden lager or any pale lager-style beerChopped scallions or chives, for garnish

Directions:

In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat.  Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer.  If the soup is too thick, thin with some warm milk.Serve the soup hot, garnished with chopped scallions or chives.