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Thread: Le cellier Cheddar Cheese Soup

  1. #1
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    Here is the recipe for the Cheddar Cheese & Bacon soup at Le Cellier;

    1/4 lb. smoked bacon (Chop Finely)
    1 red onion cut into 1/4 inch 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 Canadian Ale, room temperature
    salt and pepper to taste
    1 TB thinly sliced chives
    Method:
    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.
    I'm going to try it this weekend but I'm going to remove the bacon and subsitute the chicken stock for vegetable stock to make a vegetarian version I'm also going to replace the canadian ale for veggie white wine.
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  2. #2
    Administrator Tink's Avatar
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    I think your revisions to the recipe sound great, Josh. I'm not a fan of this soup, so removing that overpowering bacon will be a good start. I don't much care for cheddar (unless it's English cheddar ) so that's part of the problem too.

    This soup has always tasted sour and smokey to me. Not appetizing tastes at all.

    Let us know how your revisions turned out! I just might try to make it "Josh Style."






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  3. #3
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    There`s far to much there for one person Josh...so are ya gonna share it with us?





  4. #4
    Senior Member uscwest's Avatar
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    I can understand the using vegetable stock instead of chicken stock, but using wine instead of ale is sure to totally alter the taste. Would love to try your version. Of course, as Tink says about the English cheddar, I'm sure that is what you will be using right?

    I quite like Le Cellier's version myself. However, I consider Canadian Cheddar to be almost as good as English Cheddar.





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  5. #5
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    Quote Originally Posted by Slowhand, post: 212868
    There`s far to much there for one person Josh...so are ya gonna share it with us?
    I'll send some over in an envelope... you might not get too much though

    Quote Originally Posted by uscwest, post: 212885
    I can understand the using vegetable stock instead of chicken stock, but using wine instead of ale is sure to totally alter the taste. Would love to try your version. Of course, as Tink says about the English cheddar, I'm sure that is what you will be using right?

    I quite like Le Cellier's version myself. However, I consider Canadian Cheddar to be almost as good as English Cheddar.
    Most ale isn't vegetarian as they purify it with isinglass which comes from fish. Certain wines are be vegetarian though
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  6. #6
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    I will take an envelope full too.

  7. #7
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    Quote Originally Posted by josh.p., post: 212853
    Here is the recipe for the Cheddar Cheese & Bacon soup at Le Cellier;
    I am new on this site, I love all the recipes, especially this one, my family and will be traveling to Disney in May, and have made reservations at Le Cellier, we all are looking forward to trying this soup in advance of the trip. Thnak you for sharing.

  8. #8
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    Yummmmm I love this soup with the bread sticks....MORE breadsticks please!
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  9. #9
    Senior Member Tony G's Avatar
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    Being a veggie, I've never tried it... So I'll have to sample some of yours!

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