Wednesday, October 12, 2011

Canadian Cheddar Cheese Soup

I have started a collection of local cookbooks whenever I travel, so of course I was looking for a Disney related cookbook. There are a few out there and my sister in law bought one that had recipes from the Disney cruise ships. It looked interesting, but I wasn't sure if it was quite right. Then we saw the cookbook for the festival and I knew that was it! It contained recipes from several of the dishes we had tried and also had some of the cocktail recipes. When I was flipping through the book, the first thing I looked for was the Canadian Cheddar Cheese soup...yes! It was there and the book was mine! I can't wait to try it out!

My husband's brother and sister in law kept mentioning this 'beer cheese soup' they wanted. That was the top of their priority list when it came to Epcot's Food and Wine Festival, going on now through November 13th. We made it around to the Canadian booth and had to try it. It was a huge hit for my husband!

Even if the book hadn't contained that specific recipe, I could have found a copy on the Festival's website. So I reprinted it here in case you want to try it at home.

Canadian Cheddar Cheese Soup:

Makes 6 cups

1/2 pound of bacon, cut into 1/4-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 sharp white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground black pepper, to taste
1/2 cup pale ale, room temperature
Chopped scallions or chives, for garnish

1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives.

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