Epcot's Le Cellier's Cheese Soup

• servings: 6 Cups

Ingredients

1/2 pound of bacon, cut into 1/4-inch pieces, reserve some for topping

1 medium red onion, cut into 1/4-inch pieces

3 celery ribs, cut into 1/4-inch pieces

6 tablespoons butter

1 cup all-purpose flour

3 cups chicken stock

4 cups whole milk

1 pound sharp white cheddar cheese, grated

1 teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup Moosehead Canadian Ale, room temperature

Coarse salt and freshly ground black pepper to taste

Chopped scallions or chives & crispy crumbled bacon for garnish

Directions

Cook bacon in stockpot on medium-high, stirring frequently until lightly browned, about 5 minutes.

Remove some and save for topping.

Add onion, celery and butter, sauté until onion softens, about 5 minutes.

Reduce to medium. Add flour. Stir constantly for about 10 minutes.

Whisk in stock. Bring to boil 1 minute. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally.

Add milk and continue to simmer for 15 minutes. Do not boil after adding milk.

Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until soup is smooth.

Stir in ale.

If soup is too thick, thin to desired consistency with warm milk.

Serve hot, garnished with scallions or chives.

Notes

Cheddar Cheese Soup as served at Le Cellier Steakhouse at Epcot's… (WALT DISNEY CO. )

April 10, 2013