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Hi, this is Stephanie Manley with Copykat.com. Today we are going to go to
Disney and I'm going to show you my version of Le Cellier Beer and Cheddar
Cheese Soup. This is a fantastic soup; of course it has beer in it.
For this recipe, I am going to suggest, if you can get it, to get a
Canadian beer. I have Molsen here; if you can't get this, a nice darker
beer will work for this recipe. I have suggestions and all of the
measurements for this recipe in the description bar down below. So if
you're interested in that, click on that please because everything is there
for you. I will link it directly to my website. Lots of things in this
recipe. We are going to start off with bacon; and you can't go wrong when
you have bacon in there. We're going to use red onion; a little bit of
butter; we're going to use flour, chicken stock, if you can get low sodium
chicken stock that's always a good thing to do. We are going to use heavy
cream, this is going to give the soup a nice full body. We're going to use
a white cheddar aged cheddar cheese soup; if you can get a black diamond is
what I'm told that the restaurant uses, so you might want to get that. It's
not available in my area. It's also going to have some good old-fashioned
carrots and celery in here because we might as well have throw some
vegetables in. We're going to use dry mustard powder to give the soup a
little bit of a kick. Some Worcestershire sauce, some Tabasco, and of
course some some beer. So, we should go ahead and get started on this. The
first thing we are going to do with our bacon is cut it into small pieces,
and we're just going to sweat it a little in the pan to let it, you don't
want it to brown, but you want it to release all the bacon fat in it. But
the bacon will come back later. So, why don't I go ahead and get started.
So, whenever you're using a raw meat product, you have to very clean and
very sanitary about everything. As you can see, I have a cutting board just
for this. Into the recipe goes half a pound of bacon, so let me get that
ready and we'll get this in the pan. All right, new cutting board and a
different knife here. And we're going ahead and cut our red onion, you need
about a cup of chopped red onion. So let me go ahead and get that chopped
up for us. This will go into our pot, as well as the celery and carrots.
OK, so now our bacon has started to cook. As you can see, it's not too
brown right now but it's just starting to turn burn. So, we're going to go
ahead and add in the butter. This is going to give it a nice flavor
profile. And we're going to add in our vegetables. We're going to cook all
of these until they're nice and translucent. This will just take a couple
of minutes. Now normally I would go ahead and add a little bit of salt at
this point, but I think that the bacon is so salty at this point that I'm
not going to add any additional salt.
OK. While this cooks, I'm going to grate the cheese. All right, so as
always, I'm going to suggest you grate your own cheese. Because when you
buy cheese that is already shredded for you, it has anti-caking agents in
it and sometimes it doesn't melt quite as well. And you can save a little
bit of money often if you go ahead and grate your own cheese. So now that
our vegetables have been sauteing and our onions are nice and translucent,
we're going to go ahead and add the flower in. It may seem like a lot of
flour at first, but this is going to help thicken up our soup.
So let me tell you a trick, you really need to cook your flour and the fat
together for a little while; if you don't, it's going to taste raw and it's
going to taste just yucky. So it's really important, at this time and
point, to really let this cook, until it begins to smell something like pie
crust and begins nice and fragrant. This should take a couple of minutes,
so I'm going to let it do its thing now. So our flour and butter mixture
has been cooking for a little bit; it smells really nice and fragrant. At
this point, we're going to start adding in our chicken stock. Try to do
about a cup at a time. And what you're going to find is this is immediately
going to thicken and turn into, almost going to look paste-like at this
point, but that's OK; don't worry about it. We're just making a nice thick
soup here. See it's all ready gelled up. We're going to go ahead and add in
another bit of our chicken stock right here. And it's going to thicken up
again. You can see how wonderful that becomes. And you just need to stir
this so it doesn't get lumpy. Just continually stir this as much as you
can. So now I'm going to add in the remainder of the chicken stock. So now
I'm going to start adding in the heavy cream. This gives the soup a nice
thickness and a nice texture. And we're going to go ahead and start adding
in our cheese. We're going to add in about a third at a time, it'll melt,
then we'll add in more cheese. We want to go ahead and add in our dry
mustard powder. Our Tabasco sauce and our Worcestershire sauce. We're going
to add in our last bit of cheese here. And once this melts, we're going to
add in the beer.
OK, we're going to let this heat through; just another minute or two, then
we'll be ready to serve this soup. So we've just finished making our beer
cheese soup and you didn't even need to stand in line to taste some. It's
fantastic; it's hearty enough for a meal. You serve this with some freshly
baked bread and everyone is going to love you. So if you enjoyed this video
and you like soup videos, please give me a big thumbs up here on YouTube.
Drop me a comment down below of what you've like to see next and thank you