Disney has recently shared some of our favorite park eats like the Mickey beignets and churros. Fans of the Canada pavilion and of the famous Canadian cheddar cheese soup recipe served at Le Cellier Steakhouse and the Food and Wine Festival can now enjoy this delicious dish at home. Find the recipe below.
From a Disney Cast Member;
You won’t have to travel around World Showcase to try the famous Canadian Cheddar Cheese Soup from EPCOT – you can now make it at HOME!
Although featured in many Disney cookbooks, we’re releasing the recipe for this classic soup you’ll find on the menu at Le Cellier Steakhouse in the Canada pavilion. It’s one of our most popular recipes and also a favorite of mine (of course, I love anything that involves cheese!) It serves as a great appetizer or even a warm dish for a cozy afternoon and you can pair it with pretzel bread for dipping for a magical meal!
Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT
Serves 10
Ingredients:
1/2 pound of 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
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped 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.
Click here for a print-at-home version of this recipe!
Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.
