Cheddar Cheese Beer Soup

We got home Saturday from our 9 day vacation in the happiest, most magical place on earth, Walt Disney World! It was a great trip, filled with fun, good food, delicious drinks, and a big accomplishment…..my amazing husband ran his first FULL marathon! 26.2 miles is a LOT of miles, but he did it with a smile on his face, until mile 20. The weather was unseasonably warm, but he finished and I could not be more proud of him. 

While we were in Epcot, we had lunch at Le Cellier Steakhouse in the Canada Pavilion. They are known for their cheddar cheese beer soup and pretzel bread. I have had the recipe since our last trip to WDW 2 years ago, and have only made it recently, over the holidays. It was a huge success and having just had it less than a week ago on our trip, I decided to make it again….because it's SOOOO good! It's also game day in our house and I always like to make yummy food while watching our game. ROCK CHALK JAYHAWK and enjoy!

Cheddar Cheese Beer Soup

-Adapted from Pam Brandon and the Disney Chefs

-Le Cellier Steakhouse, Epcot

1/2 pound bacon, cut into 1/4 inch pieces

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

3 celery ribs, cut into 1/4 inch pieces

4 tablespoons buter

1 cup all-purpose flour

3 cups chicken stock

4 cups milk

1 pound grated white cheddar cheese (I use Boar's Head)

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

coarse salt and freshly ground pepper, to taste

1/2 cup pale ale, room temperature

1. Cook the bacon, stirring over medium-high heat about 5 minutes, or until lightly browned, in a 4-5 quart Dutch oven.

     2. Add the red onion, celery, and butter; cook, stirring, until the onion has softened, about 5 minutes.

     3. Reduce heat to medium. Add the flour and cook, stirring constantly, for about 4 minutes. 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. 

    4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.

    5. Remove from heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in the pale ale. If the soup is too thick, add some warm milk.

   6. Serve it hot and WITH PRETZEL BREAD!!!

Without whining, Pasha patiently waited by the backdoor the entire time I was cooking for me to let her out. She probably thought I was crazy....taking pictures while I am cooking is new. 

pups & kisses,

  Tiffany