About a week ago, I said I would be embarking on a self-imposed WDW Recipe Challenge to try and recreate some of my very favorite WDW recipes in my teeny tine kitchen. For my first recipe, I tried to make the Cheddar Cheese Soup from Le Cellier. And you know what? It actually came out pretty darn good! I've reposted the recipe here, with thanks to AllEars.net:
Yield: 6 servings
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
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.
I'm not sure I chopped the veggies fine enough, because I had some floaters in the finished soup, which I don't remember in Le Cellier's version. So the next time I make it I may cut my losses and make it without them. But the soup kept really well, and made for some tasty lunches the rest of the week. Much better than my standard PB&J. What was not so good? The aftermath:
Ouch. So for my next Disney recipe, in the spirit of November 4, I'm putting it to a vote! Go here to cast your ballot for the next recipe you want to see here on this site.