Dole Whips

Are you craving some Cheddar Cheese Soup from Le Cellier? Do you wish you could get your hands on a Dole Whip? Sure, you could fly from park to park to indulge these cravings but you can save lots of time and money by whipping up these dishes at home. Here’s a complete menu of Disney favorites that you can try!

1. Le Cellier’s Cheddar Cheese Soup

Le Cellier

This creamy, delicious soup is an extremely popular item on the menu at Le Cellier in Epcot’s Canada pavilion, and thanks to The Disney Diner, you can re-create it at home. This dish serves 8 to 10 people.

What You’ll Need:

  •  ½ pound smoked bacon, cut into small pieces
  •  4 tablespoons butter, cut into chunks
  •  3 celery ribs, diced
  •  1 red onion, diced
  •  1 cup all-purpose flour
  •  3 cups chicken stock
  •  4 cups whole milk
  •  1 pound white cheddar cheese
  •  1 tablespoon Worcestershire sauce
  •  1 tablespoon Tabasco sauce
  •  Salt and pepper, to taste
  •  ½ cup warm amber-colored beer
  •  Chives, finely chopped, for garnish
  •  Crispy crumbled smoked bacon, for garnish

What You’ll Need to Do:

1. Cook bacon until it’s wilted, then add butter. After that has melted, add the onions plus the celery and cook until they’re tender and the onions are clear. Add flour and mix well, until the mixture looks like a paste.

2. Pour in chicken stock and let that simmer, stirring until there are no lumps.  At the same time, warm up milk in another pot or in the microwave until it’s just slightly warm.

3. Carefully add the milk to the chicken stock and keep stirring. Put the heat on low and slowly add the white cheddar cheese; mix until it’s all melted.

4. Add the warm beer, along with the rest of the ingredients (except the garnishes), while stirring. Let the soup simmer on low for 15 minutes, then spoon it into bowls and add the garnishes on top.

2. 50's Prime Time Café’s Chicken Pot Pie

50's Prime Time Café

For a main course, why not try the Chicken Pot Pie from Hollywood Studios’ 50's Prime Time Café? This recipe is from Dawn's Recipies and makes 6 servings.

What You’ll Need:

  •  1 pound chicken tenderloins, or chicken breast cut into strips, uncooked
  •  1 cup broccoli tops
  •  1 large carrot, sliced
  •  2 stalks celery, diced
  •  1/4 cup leeks, halved lengthwise and sliced
  •  3 tablespoons butter
  •  3 tablespoons flour
  •  3 cups whole milk, warmed
  •  1 cup Parmesan cheese, grated
  •  2 chicken bouillon cubes dissolved in 1/4 cup of hot water
  •  Pastry for a single-crust pie
  •  1 egg, slightly beaten (optional)

What You’ll Need to Do:

1. Preheat your oven to 400 degrees, and on top of the stove, simmer chicken, broccoli, carrots, celery and leeks in boiling, salted water for about 15 minutes. Drain everything.

2. Melt the butter in a large skillet over medium heat and then add the flour. Cook the mixture for 5 minutes while constantly whisking it, then add warmed milk slowly. Bring this all to a boil and simmer, stirring sometimes, for around 10 minutes.

3. Add the chicken bouillon cubes to the sauce mixture, then blend in the Parmesan cheese and remove the skillet from the heat before adding the cooked chicken and vegetables. Mix everything up well.

4. Pour this into a deep pie plate and cover with the pie pastry. Press the edges down over the sides and make a slit in the crust to vent. If you’d like, brush the top of the pot pie with the egg.

5. Bake the chicken pot pie for around 45 to 50 minutes. You’ll know it’s ready when the crust looks golden.


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