Prep 15 mins
Cook 45 mins
This is made at the Le Cellier Steakhouse in the Canada Pavilion at Epcot.
- 1⁄2 lb 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 unsalted butter
- 1 cup all-purpose flour
- 2 cups chicken broth
- 4 cups milk
- 3⁄4 lb white cheddar cheese, grated
- 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup warm beer
- 5 scallions, chopped
- In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes.
- Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
- Add milk; continue to simmer 15 minutes. Do not bring to a boil.
- Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
- Serve soup hot, garnished with scallions.
SPOT on recipe!!! My daughter just finished her internship at Disney and came home raving about this soup. I modified it a little bit to make it more like she said the original at Epcot.<br/>I fully cooked the bacon seperatly, I like it more crisp. I used a little of the bacon grease in the veggies.<br/><br/>Chicken Stock: I prefer the Knorr stock packages (like a little gel packet), it has a richer more velvety feel than canned stock. I add water to make the liquid amounts equal out. So I add one stock piece to the veggies and let it melt in, then half the water and put all of the veggies into a blender and puree them so they are smooth, then transfer back to the pot and stir in the flower and continue with the recipe as directed.
I love this soup ! Very rich and comforting for a cold winters night !
This was a very rich tasty soup. I cut the recipe in half, just the two of us, and was a little worried when I added the 1 cup of broth to the flour mixture. It was extremely thick, so I added about 1/2 cup more broth. The end result was a very tasty soup that I'll add to my winter time meals. Thanks