Today on Social Distancing Kitchen, we are bringing theme park magic to your home by showing you how to make one of the most popular dishes at Walt Disney World's Epcot.
It's Canadian Cheddar Cheese Soup from Le Cellier. This is the official recipe from Disney and serves 10, although we halved the recipe in the video below because we don't have that many people staying in the Social Distancing Kitchen bunker... and don't want to waste food!
Ingredients:
1/2 pound bacon, in 1/2-inch pieces
1 cup red onion, chopped
3 celery ribs, chopped
4 Tablespoons butter
1 cup flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, shredded
1 Tablespoon hot sauce (e.g. Tabasco)
1 Tablespoon Worcestershire sauce
1/2 cup warm beer (preferably a Canadian ale)
Salt and pepper, to taste
Scallions or chives to garnish
Directions:
In a Dutch oven, cook the bacon over medium heat for 5 minutes, until slightly browned. Stir frequently to keep the bacon from burning.
Add onion, celery and butter and saute for 5 minutes, or until the onion is softened.
Add the flour and cook, stirring constantly, for about four minutes.
Whisk in the chicken broth and bring to a boil. Reduce heat to simmer and cook for about 15 minutes, stirring occasionally.
Add the milk and simmer for 15 more minutes. Do not allow the soup to boil after adding the milk.
Remove from heat and stir in cheese, hot sauce, Worcestershire, and beer until smooth, finishing with the salt and pepper. If the soup is too thick, thin with warm milk.
Serve the soup and top with garnish.
I hope that you will enjoy this Epcot favorite with your family or fellow "quarantineers" while the parks are closed. And even maybe after they reopen!
If you like our Social Distancing Kitchen posts, please share them on social media and urge others to subscribe to our email newsletter and YouTube channel to get future episodes. We also are taking requests for theme park food you'd like to see us make! Take care and stay safe.
Also on Theme Park Insider's Social Distancing Kitchen:
I’m watching the video on YouTube on my TV right now and wanted to thank you for these cooking videos. They are lots of fun and you are a natural.
Thanks for the diversion.
This one has me excited. Love that soup. I tried making Tonga Toast this morning and it was a hit with me and my roommate, but we both felt like we needed a 9-hour nap afterward haha.
Yeah, I hear ya. I recorded the Monte Cristo and Tonga Toast episodes back-to-back, then realized that my body can't do that if I'm gonna eat the results.
This would be wonderful if we were actually able to find things like milk and eggs at any grocery store in a 25 mile radius.
The trick (at least in Los Angeles) seems to be to go first thing in the morning, queuing before the store opens. Go to a store that is limiting the number of items that a person can buy, as well. That helps the chances that stuff will be available that you need.
(I will pause for a moment for GenXers and older to remember when we criticized the Soviet Union for having groceries like this.)
By the way, I am shooting these videos in one take for each shot, and with no practice cooks, as I am trying to avoid any food waste. That's why I halved this recipe, as I knew we wouldn't each that much soup in our household. I think it's important to cook fun stuff like this to keep up our mental health, but we should not be wasting food by hoarding or preparing stuff we won't eat, either.
That's why I like the idea of preparing familiar dishes such as the ones we love from the parks. It's something different for our home kitchens, but something we know that we will like. Each of these dishes has turned out spot on just like at the parks!
I find it funny that that advice almost sounds like advice we'd give for a theme park visit. Arrive before opening and queue up and go to this location. It made me chuckle.
Iam person who love eat cheese and this was like heven for me thanks , it's easy to make and quick ?????? This soup looks so good Robert! Had no idea how simple it is to make it home made! Thanks for sharing this great recipe with us.
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Half cup of warm beer. Probably the only time we'll see THAT recommended. :P
Le Cellier is my favorite restaurant at WDW. I love that no matter how hot it is outside, once you start the walk down that stone hallway and descend to the main restaurant floor, you feel like you're in...oh, I don't know. Canada, perhaps?
Absolutely right about getting to the store early, before it opens. The one big negative to this is that the queue outside doesn't enforce social distancing.
I find that buying fruit is easy. Oranges and bananas (thick skins protecting the edible portion) are ideal right now.
Robert, I have a request for a future episode of Social Distancing Kitchen:
The Sauteed Shrimp and Scallops from the "Be our Guest" restaurant. My favorite dish from there. I know it might not be in your recipe book or may be too difficult, but if you could do one on it I'd love it!
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Wish it was colder here in Florida for this. Nevertheless, looks delicious! Keep ‘em coming Robert