How To make Creme Of Vegetable Soup Le Cellier Restaurant
1 1/2 Quarts chicken stock
3/4 c (1-1/2 sticks) butter
3/4 c Diced onion
1 1/2 c Diced potato
3/4 c Peeled diced tomato
3/4 c Diced carrot
3/4 c Green beans
3/4 c Broccoli, coarsely chopped
3/4 c Minced leek
3/4 c Minced zucchini
1 Clove garlice
1 1/2 ts Sugar, or to taste
Sald and freshly ground - pepper to taste 1/2 c Heavy cream
Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock,
cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes.
Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.
How To make Creme Of Vegetable Soup Le Cellier Restaurant's Videos
Le Cellier Beer and Cheddar Soup from Disney's Epcot Recipe
This is my version of Le Cellier's Beer and Cheddar cheese soup. This soup tastes similar to the one served at Disney's Epcot.
This recipe contains.
1/2 pound apple wood smoked bacon - sliced into small pieces
1 cup chopped red onion
1 cup thinly sliced celery
4 tablespoons butter
1 cup flour
3 cups low sodium chicken stock
For the rest of the recipe and directions click on the link:
Ultimate Guide to the Best Food in EPCOT
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Epcot's Food and Wine Canadian Cheese Soup
Epcot's Food and Wine Canadian Cheese Soup - Published on April 4, 2017
Sarah and Peter take their second attempt at one of their all time favorite dishes especially for the Food & Wine festival...Canadian Cheese Soup.
What is your favorite Food & Wine item?
Ingredients:
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Corse salt, freshly ground pepper to taste
1/2 cup warm beer
chopped scallions or chives, for garnish
Steps:
1. Cook bacon over medium heat in a Dutch oven for 5 minutes
2. Add onion, celery and butter; sure until onion softens
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk chicken stock and bring to a boil for 1 minute. Reduce heat and simmer for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil.
5. Remove from heat and stir in cheese, Tabasco, Worcestershire sauce, salt and pepper until cheese is melted and soup is smooth. Stir in warm beer.
6. Serve hot, garnished with chopped scallions or chives.
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Crema De Elote - My Attempt at Recreating the Corn Soup from Disney Epcot
I love the corn soup served at La Hacienda De San Angel in Epcot so I tried to recreate it when we got back from our last Disney trip.
How To Cook A Perfect Risotto
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How to Make Cheddar Cheese Soup and Pretzels | Part 3 of the Disney's World Showcase Series
In this episode we make the iconic Cheddar Cheese Soup and Pretzel Bread from Disney' Le Cellier, in the Canada Pavilion, at World Showcase. This step by step guide is easy to follow and will help transport you to Epcot. Enjoy!!!