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!

Contact Ben: havenbakeryllc@gmail.com
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Want to see the rooms at Riviera?
Tower Studio: https://youtu.be/VTDswluEYh4
1 Bedroom: https://youtu.be/p5x5owby3Zo
Grand Villa: https://youtu.be/5QCze92pdtk

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!

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