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Le Cellier - Cheddar Cheese Soup (3 Versions)

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Original Recipe

Yield: 6 servings

Ingredients:

1/4 lb. smoked bacon finely chopped

1 medium red onion cut into 1/4 in. pieces

1/2 cup finely sliced celery

1/2 cup finely chopped carrots

3 TB all-purpose flour

3 cups whole milk

2 cups chicken stock

12 oz. grated white cheddar, Canadian Black Diamond

3 dashes Tabasco

1/2 tsp. Worcestershire sauce

1/2 cup Moosehead Canadian Ale, room temperature

salt and pepper to taste

1 TB thinly sliced chives

Method:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.

This is an updated version of the recipe, submitted 8/09.

Ingredients:

? Pound applewood smoked Bacon (cut into ?” pieces)

4 Tablespoons butter

1 Diced red onion (about 1 cup)

3 Diced celery stalks (about 1 cup)

1 Cup all purpose flour

3 Cups chicken stock

4 Cups whole milk

1 Pound aged white Cheddar cheese (shaved or grated)

1 Tablespoon salt (to taste)

1 Tablespoon pepper

1 Tablespoon Worcestershire sauce

1 Tablespoon Tabasco sauce

1 cup warm beer

Method of preparation:

The number one rule in Cheddar cheese soup is “Low and slow”. This recipe takes about an hour to make, and if you try to turn the heat up and rush it, you will only ruin your work

The number two rule is “Keep stirring”. This is a soup that can burn, and takes a lot of tender loving care. When in doubt,  “Keep stirring".

1. In a large Soup pot (At least 1 ? Gallon) render down the bacon. All you are looking to do here is to liquefy the fat in the bacon, you are not trying to brown it.

2. Add the Butter and melt it.

3. Add the Onion and Celery and saut? until onions to start to get translucent.

4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.

5. Add chicken stock, slowly, while constantly stirring. You are looking for something resembling a gravy at this point. It's going to be very thick.

6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point.

7. Turn heat up slightly, it's time to melt the cheese. Add cheese very slowly in small amounts, while stirring constantly. Allow each portion of cheese to melt away before adding the next. Keep stirring.

8. Now add salt and pepper. Be very careful with your salt. There is a lot of salt in your bacon, and possibly even in your chicken stock.

9. Next add Worcestershire, Tabasco, and beer. Keep stirring.

10. Turn down the heat slightly and let simmer or serve. You can garnish each bowl with some finely chopped bacon and chives.

When you are reheating this soup (especially in a microwave) you need to remember the 2 rules. “Low and slow” and “Keep stirring” you want to be constantly stirring this to ensure it blends evenly.

Updated Recipe October 2010

Yield: 8 servings

Ingredients:

5 cups milk, warmed

? pound bacon

10 tablespoons butter

1 cup celery

2 each red onions, finely chopped

1 ? cups flour

1 quart chicken stock

1 pound cheddar cheese, shredded

To taste – kosher salt

To taste – freshly ground black pepper

1 ? teaspoons Tabasco sauce

3 teaspoons Worcestershire sauce

12 ounces slightly warm ale

Method of Preparation:

1.  Slowly heat milk.

2. Brown the bacon first, then render until crisp.

3. Add the butter and melt.

4. Add celery and onions, cook until translucent.

5. Add flour and mix thoroughly to form a roux.

6. Add chicken stock and simmer for three minutes.

7. Add warm milk and stir vigorously to thicken.

8. Cook out roux until thickened (it should not have a starchy taste).

9. Reduce heat to low, add cheese, and stir until melted.

10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.

11. Just prior to serving, add warm ale.

12. Garnish with cooked bacon and fresh chives.

Cook's note: When re-heating soup, do not bring to a boil, as it will break down.

Thanks again to allears.net.

I have a few Disney cookbooks that have Resort recipes that I will dig out when I have time next weekend.

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Here is a modified recipe that I use:

Ingredients:

1 Pound Applewood Smoked Bacon

1 stick of butter

2 Diced red onion

6 Diced celery stalks

2 Cup all purpose flour

1 can of Chicken Broth (49.5 oz can)

½ gallon whole milk

2 Pound aged white Cheddar cheese block

1 teaspoon salt (to taste)

1 Tablespoon pepper

2 Tablespoon Worchester sauce

1 Tablespoon Tabasco sauce

1 bottle of Moosehead Lager

Two main rules to making Cheese Soup: 1) Cook “Low and slow” 2) “keep stirring”

1. In a large Soup pot cook (food processed) bacon until crispy.

2. Add the Butter and melt it.

3. Add the (food processed) Onion and Celery and sauté until all cooked clear.

4. Dust this with flour and mix to form a roux. Keep stirring until all of the flour has been incorporated.

5. Add chicken broth, slowly, while constantly stirring. You are looking for something resembling a gravy, at this point. It's going to be very thick.

6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point.

7. Turn heat up slightly, to melt the cheese. Add (shredded) cheese very slowly in small amounts, while stirring constantly.

8. Now add salt and pepper. Be very careful with your salt. There is a lot of salt in your bacon, and possibly even in your chicken broth.

9. Next add Worchester, Tabasco, and Beer. Keep stirring.

10. Turn down the heat slightly and let simmer or serve.

When you are reheating this soup (in a microwave) cool on the lowest power setting & stir frequently, to blend evenly.

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This is a favorite at our house.

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Updated Recipe October 2010

Yield: 8 servings

Ingredients:

5 cups milk, warmed

1/2 pound bacon

10 tablespoons butter

1 cup celery

2 each red onions, finely chopped

1 1/2 cups flour

1 quart chicken stock

1 pound cheddar cheese, shredded

To taste – kosher salt

To taste – freshly ground black pepper

1 1/2 teaspoons Tabasco sauce

3 teaspoons Worcestershire sauce

12 ounces slightly warm ale

Method of Preparation:

1.  Slowly heat milk.

2. Brown the bacon first, then render until crisp.

3. Add the butter and melt.

4. Add celery and onions, cook until translucent.

5. Add flour and mix thoroughly to form a roux.

6. Add chicken stock and simmer for three minutes.

7. Add warm milk and stir vigorously to thicken.

8. Cook out roux until thickened (it should not have a starchy taste).

9. Reduce heat to low, add cheese, and stir until melted.

10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.

11. Just prior to serving, add warm ale.

12. Garnish with cooked bacon and fresh chives.

Cook's note: When re-heating soup, do not bring to a boil, as it will break down.

 

I made this yesterday, along with some pretzel rolls. Holy crap is it good; i used applewood smoked Canadian bacon, VT Extra Sharp Cheddar and Goose Island Honker's Ale. The only change I'd make in doing it again is to use whole milk instead of 2%.

 

Did I say Holy Crap it's good?

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