How To Make Cheddar Cheese Soup from Disney's EPCOT
Le Cellier at the Canadian pavilion at Walt Disney World's EPCOT Center features this out of the world Cheddar Cheese Soup. Now you can learn how to make it yourself from Master Chef Brian Piasecki of Jiko-The Cooking Place (although he's at neither different restaurant for this demonstration)
Le Cellier Cheddar Bacon Soup in your DVC Villa or Home?! | Bringing Disney Home
Today with Bringing Disney Home join Ben Mehlan as he prepares the Le Cellier Cheddar Cheese Soup with Bacon! We are not at EPCOT today, we are at Disney's Riviera Resort and if you'd like to see the rooms you can find them below!
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Recipe provided directly by the Disney Parks Blog
Modified ever so slightly by me
1/2 pound of bacon, chopped into small pieces
1 medium red onion, chopped finely
3 celery stalks, chopped finely
4 tbsp butter
1 cup all-purpose flour (gluten free - 1:1)
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
Coarse kosher salt, fresh cracked pepper to taste
1/2 cup Moosehead pale ale, warm
Chopped scallions or chives, for garnish
Optional: Pretzel rolls for dipping. You'll be happy you did.
Grab a small saucepan, pour in your beer, and turn the heat on as low as possible. You'll leave it here for nearly the entire cooking process. Grab a large pot and get it heating over medium heat. Drops of water should sizzle, but there should be no smoke rising. This is the perfect temperature. You'll be cooking everything in here, starting with your bacon! Assuming you don't have an immersion blender, you'll want to chop your bacon, red onion, and celery as finely as will be palatable for you and your family. Make sure also before cooking anything that you get your cheese shredded or chopped finely. Do NOT buy pre-shredded cheese. There are coating agents that keep those shreds from sticking and you will never be happy with your melting results.
Now that we're ready to go, cook your bacon as much as you want to. Whether you're soft or crispy bacon people, go with what you know. Once that's done, add your butter, red onion, and celery, cooking until softened, about 5 minutes. Add your flour and stir immediately, taking care not to let it burn. It will all kind of clump together and form this big ol' mass - that's totally okay. As long as it's not browning, you're good! Add in your chicken stock now and get everything combined. You'll bring this to a boil now for about a minute. Reduce the heat to low and simmer for 15 minutes, stirring frequently. Add your milk now and simmer for another 15 minutes, still stirring frequently. There is no need to increase the heat. You definitely don't want it boiling after the milk is added.
Remove from the heat now and add your cheese. Once that's completely combined and smooth, add the Tabasco, Worcestershire, salt, and pepper. If you DO happen to have an immersion blender and want your soup totally smooth, give it a go here. But, this recipe is designed for you not to have to do that. With all of this done, now add in the warm beer that's been sitting there the entire time. The idea of this is that you want the soup and beer combined at temperatures that are as close to each other as possible - plus, you've cooked the alcohol off to negligible levels, if any at all. The beer, if you're still worried, is absolutely optional - but this recipe is direct from Disney Parks Blog (I've just clarified some things) and is what they serve in the parks, both in Le Cellier and at the festival booth!
Serve up your soup and garnish each bowl with some chopped scallions or chives. And if you bought those pretzel rolls, enjoy the full effect!
Hudson's Canadian Cheese Soup
For generations of Detroiters, the J.L. Hudson's department store in the heart of downtown was more than an incredible shopping experience, it was a landmark. Whether you went there at Christmas to see Santa, or to buy your first good suit, Hudson's was as much a part of Detroit as the auto industry. Among the many recollections people have, are the wonderful things Hudson's offered in their restaurants. The Canadian Cheese Soup was a longtime favorite on the Hudson's menu, and making it again took us back to those wonderful days on Hudson's 13th floor. This is part 1 of 2 in remembering J.L. Hudson's - in part 2 of 2 we recreate the department store's famous Maurice salad.
Canadian Cheddar Cheese Soup from Epcot’s Le Cellier | Cooking Disney
The popular cheddar cheese soup from Epcot’s Le Cellier at Walt Disney World! What could go wrong with combining bacon, cheddar cheese, and beer to make a soup? Nothing! For any vegetarians out there, I did try this recipe without adding any bacon and it was still a great soup. Not as good as with bacon, of course, but then again I’m partial to meat.
#epcot
#disneyfood
#disneyathome
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Ingredients:
1/2 lb bacon
1 red onion
3 celery stalks
4 tbsp butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 lb white cheddar
1 tbsp hot sauce
1 tbsp Worcestershire sauce
1/2 cup Canadian golden lager
Cooked bacon bits and scallions/chives for garnish
Disney’s Canadian Cheddar Cheese Soup Recipe from ale Cellier Steakhouse at Epcot
Take a trip to Disney World Epcot’s Canada Pavilion right from your own kitchen! With this Canadian Cheddar Cheese Soup recipe from Le Cellier, you’ll feel like your taking a trip around the World Showcase.
Get the printable recipe here:
Ingredients
1/2 Pound Bacon, diced
1 Medium Red Onion, diced
3 Celery Stalks, diced
4 Tablespoons Butter
1 Cup Flour
3 1/2 Cups Chicken Broth
4 Cups Milk
1 Pound Sharp White Cheddar Cheese, grated
1 Tablespoon Tobasco Sauce
1 Tablespoon Worcestershire Sauce
1/2 Cup Canadian golden lager style beer, if desired
Salt, to taste
Pepper, to taste
Instructions
•In a large stock pot, add the bacon pieces and cook for about 5 minutes.
•Add the onion, celery, and butter. Cook for another 5 minutes, stirring frequently.
•Sprinkle the flour over the mixture and continue stirring over medium heat for another 3 or 4 minutes.
•Slowly whisk in the chicken broth and bring the soup to a boil. Lower the heat and allow it to simmer for about 15 minutes.
•Add the milk and continue to simmer, without letting it come to a boil for another 10-15 minutes.
•Remove the soup from heat and add the Tobasco, Worcestershire, and Sharp White Cheddar. Stir until the cheese is melted. (If you want a smoother soup, use an immersion blender at this point)
•Mix in your desired amount of salt and pepper and serve the soup hot, garnished with chopped green onions.
Canadian Cheddar Cheese Soup - Le Cellier - EPCOT at Walt Disney World
You can make this Canadian Cheddar Cheese Soup from Le Cellier Steakhouse - EPCOT at home just like the Disney chefs. 4K walk through outlining all the steps in under 4 minutes. Recipe below.
Changes to recipe released by Disney: more info on exactly what ingredients to buy and how to make the roux before adding vegetables.
Serves 10
Ingredients:
12oz package of thick cut Applewood smoked bacon, cut into 1/2-inch pieces (must be smoked!)
(8oz of package will be used in soup and the rest for garnish)
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons unsalted butter (you will add salt to taste)
1 cup King Arthur all-purpose flour (correct protein content)
4 cups chicken stock not broth (stock is made from the bones)
4 cups whole milk (do not use other % fat content milk)
1 pound old English style white cheddar cheese, grated (see video...it's coarse when broken)
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer (I used Moosehead lager)
Chopped scallions or chives, for garnish
Directions:
Make roux:
1. In a big heavy pot (8 qt or bigger) cook all bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Reserve 1/2 for garnish.
2. Add butter to melt and form the base for the roux.
3. Add flour and cook, stirring, for about 4 minutes over medium heat. This cooks the flour properly.
4. Add red onion, celery, and butter and sauté about 5 minutes.
Boil then simmer for 15 minutes:
5. Whisk in chicken stock, break up chunks, and bring to boil for 1 minute.
6. Reduce heat to simmer and cook for 15 full minutes, stirring occasionally.
Simmer LOW temperature or just with residual heat:
7. Add whole milk and continue to simmer for 15 minutes. Do not boil after milk is added.
Add the rest of the ingredients off the heat:
8. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper.
9. Stir until cheese is melted in.
10. Blend with immersion blender until bacon turns to tiny bits and soup is smooth.
11. Stir in warm beer.
12. Serve the soup hot, garnished with bacon, chopped scallions or chives.
Music Credits: Backbay Lounge Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License .
#cheddarcheesesoup #ceddarcheesesouprecipe #epcotcheddarcheesesoup
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