It’s that time of year again when we circle the globe seeking out amazing food. This year’s Epcot Food and Wine festival runs from Sept 25th to Nov 16th. This is one of our favorite times of the year to visit Epcot, for both the cooler weather and the food.
But we know not everyone gets to visit, so why not bring you a virtual Food and Wine festival. Be sure to experience all stops along the Blog Hop for many different countries and varieties of food that you can make and try right in the comforts of your own home.
Our stop this year is Canada and Le Cellier, eh. I know you have heard me talk about the steaks on Favorite Food Friday, they are amazing, but this year we chose to make the soup.
At this year’s Canada food booth you will find the following:
Canada 2015 Food and Wine Booth
- Canadian cheddar cheese soup
- Chicken sausage with creamy polenta and Minus 8 onion jam
- “Le Cellier” wild mushroom beef filet mignon with truffle butter sauce*
- Moosehead® Lager
- Neige Premiere Apple Ice Wine
- Inniskillin Vidal Icewine
- Tawse Vineyard Cabernet Franc*
Mmmm a nice bowl of warm soup on a crisp fall evening. With the help from our friends at AllEars.net we bring you the recipe for Canadian Cheddar Cheese Soup.
Canadian Cheddar Cheese Soup.
Ingredients:
1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives
Method:
1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.
2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste. Serve with your favorite bread and top with chopped chives.
That’s the official recipe – being a guy that’s always looking for the quick and easy way around cooking I went with just a few changes. These changes, yielded much larger pieces of veggies and bacon than what you will find at Le Cellier. The recipe above calls for finely chopped/sliced veggies, I went with the chopped version that you can find at your local grocery store. The recipe called for finely chopped bacon, if anyone knows how to pull that off let me know, my bacon was cooked and then ripped up into the smallest pieces I could with my hands. White cheddar cheese, I went with the yellow variety and finally the Moosehead Canadian Ale, I went with Molson, hey it’s still from Canada, eh.
Overall my soup turned out pretty darn good. I enjoyed it with a bit of bread and it made for a great meal.
Our post is part of the Virtual Food and Wine Festival, be sure to take some time and check out more of the amazing foods.
I just had this soup last week! After a 15 year hiatus, it tasted SO good! (Thanks to you, I can now make it whenever I want!)
That soup is one of my favorite items on all of Disney property! Thanks for the recipe!