Friday, March 15, 2013
Each country in Epcot has some kind of dining option that is sorta authentic to their country. And by sorta I mean mostly Americanized but still a good introduction to the country's flavors. Hand's down the most popular - and hardest to score a table - restaurant in the World Showcase is LeCellier Steakhouse in Canada. I'm a fan of their filet, maple creme brulee, and this soup.
This soup is so popular, actually, that it's featured annually at the Canadian booth at the Food and Wine Festival where you can sample a portion without the hassle of trying to clinch a reservation to dine at LeCellier.
Soup like this is a meal in itself - especially when paired with some warm bread to dip into it. It is so. darn. good. And this is coming from someone who usually doesn't see soup as a complete dinner.
Regardless of the weather outside, it's always a good time for this soup!
Canadian Cheddar Cheese Soup
1/2 pound of 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 butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white Cheddar cheese, freshly grated (don't use preshredded! It won't melt correctly)
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt and fresh ground pepper, to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish
In a large Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.
Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Add the milk and continue to simmer for 15 minutes. Don't let it boil once the milk has been added!
Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and papper until the cheese is melted and the soup is smooth. Stir in the warm beer. If the soup is too thick, thin with some warm milk.
Serve hot, garnished with chopped scallons or chives.
Source: Epcot International Food and Wine Festival Cook Book
Posted by Aimee ~ See Aimee Cook at 10:00 AM