Whew! Is it really Thursday? Seriously? This is not good. I don’t think I’ve left my house in six days. My bones are going to turn to brittle paper from lack of sunshine and I’m sure the neighbors either think I’m a vampire at this point or a totally unsociable wind-bag.
Well for those of you how have been asking and waiting patiently for the cheddar cheese soup recipe to serve with the Pretzel Rolls we made the other day, wait no longer. This is for you and your patience.
First I have to say thank you to all the bloggies who have stayed to hang out with The Butter Dish during a season of off time. Was quite crazy in the Butter house and glad to say all is calm, all is bright.
Second I have to say welcome to all the new fans on the Butter Dish Facebook fan page. In the last three days the Dish has 35 new fans and am humbled. Glad to have you on board. Hope my little musing will add richness and flavor to your days.
Ok so, with niceties out of the way, let’s cook!
As I mentioned in my last post, this has been on my mind for months. It’s been sitting in the back of my brain patiently waiting for me to overcome my redunkulous fear of making pretzels. This wasn’t just any cheddar cheese soup, this was cheddar cheese soup FAMOUS throughout that lands of EPCOT and with Disney fans worldwide.
I cannot begin to tell you how many times I purchased several blocks of cheddar cheese only to chicken out again and use them in some Mexican dish or cheese pasta. Oh and was I using generic shredded cheese in a bag? OOOoooh no I tell you I was not. I was buying imported Canadian and Irish cheddar cheeses at close to $7.00 for 8 ounces. The pressure was on and I wanted the best. It’s Disney people!! (hand palm plant to forehead).
I’m over it now. I don’t know what I was being such a coward for, they were quite simple really. I can be such a putz.
I hope if you made the pretzels you kept them on ice in the freezer until ready to use those babies. The salt and soda water bath will make them go stale in a matter of hours. Left them out over night?, fuh-get-about-it – start over. Turn those puppies to bread crumbs. I did warn you.
Ok so back to the cheese. I did have both the Canadian and the Irish cheddar still in stock. I kept several blocks of them in the freezer knowing one day I would come to my butter-livin-senses, suck it up and dive into these recipes. I know you’re saying,
“But Tara, you could have just made the soup without the pretzels any time.”
And in a logical world you would be totally correct but that’s just the thing, the pretzels bowls and the soup were a pair. They had to go together. There was no other option for me. For me it would have been like having the Mona without the Lisa; Venus without de Milo; Lone without the Ranger….Mickey without the Mouse!!!! Inconceivable. The whole world would tilt off it’s axis.
Yes I can be one big
drama queen prone to sensationalism stubborn-bull headed stick in the mud.
Cheese. we’re talking about cheese.
Being the loving mother I am, I subjected Wiz Kid to a blind taste test of both the Canadian and the Irish cheeses. He didn’t care for the Canuck cheese. He instantly said the “other” (Irish) was much creamier and not nearly so bitter. Not sure why it was but he was right. So I only used the Irish cheddar, from Dublin even, and instead of making the famous Le Cellier Canadian Cheddar Cheese soup, I created the Butter Dish Irish Cheddar Cheese Soup. (also my ‘out’ in case a riot of Disney fanatics show up at my door with torches).
I’m not going to apologize and for all the Disney diehards that feel I have just performed some heinous act of Disney sacrilege…you’ll get over it. Want some soup? See food makes everything all better.
By the way, this recipe called for a bit of Guinness beer which you may recall was also needed in the Pretzel Rolls and the Irishman’s’ chocolate cake. I actually didn’t plan it this way but it worked out automagically each recipe called for just enough beer to where a single can made them all.
One beer to rule them all.
With the soup made and the pretzel rolls warmed and on standby, the rest is easy. Take your pretty pretzel bowl and with a serrated knife just slice off the top. Then in the nicest of mad-scientist ways, scoop out the innards. I actually ran my knife around the edge of the bread stuffs, made a few cross cuts and pulled the pieces out in nice chunks. This ensured I didn’t rip the bowls or cut too deep through the edges.
Place the bowl on a plate, pour in some soup, add the bread pieces around and serve!
The only problem is this. Every time I make one of our favorite dishes from Disney, Mr. Sweet Butter complains that I’ve ruined yet another bit of the Disney magic for him. He’s a super duper awesome hubby and always tells me I made it better (such a good hubby right?) and that he has no desire to have these dishes again. Ahhh he knows how to make a girl feel loved.
So there you are, months in the planning and finally the twain have met. I made enough soup to keep some safely stored in the freezer but will have to make more pretzels. We ate them all. But I can happily say I’m no longer afraid and will attack them again with courage and gusto.
Be brave little chefs and Enjoy!
- ½ pound Bacon, cut into bite size pieces
- 1 Red onion, largely diced
- 3 Celery ribs, thinly sliced
- 5 tablespoons Butter
- 1 cup All purpose flour
- 3 cups chicken or vegetable stock
- 4 cups Milk
- 1 pound Cheddar cheese, grated (Irish was used as it's creamier and less bitter)
- 1 tablespoon Worcestershire sauce
- ½ cup Dark, warm beer, like Guinness
- ½ teaspoon coriander **
- Salt and pepper to taste
- Scallions or chives, for garnish
- In a deep pot or dutch oven, cook bacon over medium heat until lightly browned. Do not over cook or cook through.
- Add onions, celery, and butter. Saute five minutes until onions are soft but not transparent.
- Add flour and stir to incorporate into vegetables and bacon for 3-4 minutes.
- Whisk in the stock and bring to a boil. Reduce heat to medium low and cook for 10 minutes.
- Add milk and stir until no lumps. Allow to cook on medium low, stirring constantly for a few minutes until it begins to thicken. Do not boil. Cook until desired thickness. It's better to be thicker as it can be thinned with additional milk after cheese is added.
- Remove from the heat and stir in the cheese, worcestershire sauce, salt, pepper, coriander and stir until cheese is melted.
- Add beer and mix well.
- If soup is too thick add milk until desired consistency.
- Serve as soup or with bread or pretzels as a dip.