Le Cellier Beer Cheese Soup Recipe
This Le Cellier Beer Cheese Soup is a creamy Canadian cheddar soup made with bacon, red onion, celery, milk, white cheddar, and pale lager. A little Tabasco and Worcestershire sauce add savory depth, while the beer gives the soup its signature flavor. The recipe is adapted from Disney’s published Le Cellier Steakhouse recipe.
Equipment
- 4- to 5-quart Dutch oven
- immersion blender
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Ladle
Ingredients
- ½ pound bacon cut into ½-inch pieces
- 1 medium red onion finely diced
- 3 celery ribs finely diced
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 4 cups whole milk
- 1 pound white cheddar cheese freshly grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon coarse salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ cup Canadian golden lager or another pale lager-style beer
- Chopped scallions or chives for garnish
Instructions
- Cook the bacon in a 4- to 5-quart Dutch oven over medium heat for about 5 minutes, stirring occasionally, until lightly browned.
- Add the diced red onion, celery, and butter. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
- Sprinkle the flour over the vegetables and bacon. Cook for about 4 minutes, stirring constantly, so the flour loses its raw taste.
- Slowly whisk in the chicken stock. Bring the mixture to a boil and cook for 1 minute, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
- Add the milk and continue simmering for another 15 minutes. Keep the soup below a boil once the milk has been added.
- Remove the Dutch oven from the heat. Add the grated white cheddar, Tabasco sauce, Worcestershire sauce, salt, and black pepper. Use an immersion blender to blend until the cheese has melted and the soup is smooth.
- Stir in the warm beer. If the soup is thicker than you prefer, thin it with a little warm milk or additional pale lager.
- Ladle the soup into bowls and garnish with chopped scallions or chives. Serve immediately.
