MIME-Version: 1.0 Content-Location: file:///C:/8C7B4B10/CheddarCheeseSoup.htm Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset="us-ascii" Cheddar Cheese Soup

Cheddar Cheese Soup
Le = Cellier

(Canadian Restaurant in Disney’s Epcot World Showcase)

Ingredients:

½ Pound appl= ewood smoked Bacon (cut into ½” pieces)

4 Tablespoons butte= r

1 Diced red onion (= about 1 cup)

3 Diced celery stal= ks (about 1 cup)

1 Cup all purpose f= lour

3 Cups chicken stoc= k

4 Cups whole milk <= /span>

1 Pound aged white Cheddar cheese (shaved or grated)

1 Tablespoon salt (= to taste)

1 Tablespoon pepper=

1 Tablespoon Worche= ster sauce

1 Tablespoon Tabasco sauce

1 cup warm beer

Method of p= reparation:

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 ½ 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 a= nd melt it.

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

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

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

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

7. Turn heat up sli= ghtly, 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 baco= n, and possibly even in your chicken stock.

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

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

When you are reheat= ing 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.