Darren read out the full recipe for Le Cellier Steakhouse’s cheddar-beer soup, from Epcot’s Canada Pavilion:
- ½ lb bacon, cut into ½” pieces
- Diced red onion and celery
- 4 tbsp butter
- All-purpose flour
- 4 cups milk, plus chicken stock
- 1 lb white cheddar, grated
- 1 tbsp Tabasco
- Worcestershire sauce
- Salt and pepper to taste
- ½ cup warm Canadian lager
Both hosts vouch for it — worth the cholesterol, in their words. It’s a real project, not a 10-minute soup, but if you’ve had it at Epcot, this is the actual recipe.
[Unrelenting #202 31:54]
