Hey guys! Here is Part 2 of my drinking around the World Showcase “at home” video! Part 2 includes Japan, Morocco, France, The United Kingdom, and Canada. I hope you enjoy!
Instagram: @disneywithlindsey
Here is the recipe my mom and I used for the Canadian Cheddar Cheese soup from Le Cellier!
Canadian Cheddar Cheese Soup
1 lb. Sharp cheddar cheese, shredded
1/2 lb. Bacon (one package)
10 tbsp. Butter
5 cups milk, warmed
1 cup celery, finely chopped
1 length leeks, finely chopped (1 bunch)
1 large red onion, finely chopped
1 1/2 cups of flour
1qt. Chicken stock (2 cups of water, 2 cubes)
2 tsp. Tabasco sauce
3 tsp. Worcestershire Sauce
To taste Black Pepper, freshly ground
To taste Kosher Salt
1 bottle (12 oz) Slightly warm ale (Moosehead)
1. Slowly heat milk
2. Brown the bacon
3. Add the butter and melt
4. Add celery, onions, and leeks, cook until translucent
5. Add flour and mix thoroughly to form a roux.
6. Add chicken stock and simmer for 3 minutes.
7. Add warm milk and stir vigorously to thicken.
8. Cook out roux until thickened (it should not have a starchy taste).
9. Reduce heat to low, add cheese and stir until melted.
10. Season with Kosher salt, pepper, Tabasco and Worcestershire sauce.
11. Just prior to serve, add warm ale (Moosehead).
Note: when re-heating soup, do not bring to a boil, as it will break down.
Makes 1 Gallon.
Music by Silent Partner