WDW Magazine December 2014 - Crowds at WDW | Page 46

As a fan favorite at Le Cellier and during the
festival, I was so excited to try this recipe! I am
just getting into cooking and this looked to be a
daunting task, at first. But once I began, it was
one of the easiest recipes I’ve made.
Here’s What You Need:
½ lb bacon, chopped into ½-inch pieces
1 medium onion, finely chopped
3 celery stalks, finely chopped
4 tbsp butter

PHOTO BY SARAH EVANS

1 cup flour
3 cups chicken stock
4 cups milk
1 lb grated white cheddar cheese
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
Salt and Pepper to Taste
½ cup warm beer
Here’s What You Do:

PHOTO BY SARAH EVANS

1. In a large soup pot (At least 1 ½ gallon), render
down the bacon. All you are looking to do here is
to liquefy the fat in the bacon, you are not trying
to brown it.
2. Add the butter and melt it.
3. Add the onion and celery and sauté until
onions start to get translucent.
4. Dust this with flour and mix to form a roux.
Keep stirring until all of the flour has been
incorporated.

PHOTO BY SARAH EVANS