Monday, May 17, 2010

Tillamook Cheddar Beer Soup

4 T Tillamook Butter
4 T flour
3 c Tillamook milk
¾ c dark beer
1 T garlic, minced
salt and pepper to taste
1 t crushed red chilies, chopped
2 cups Tillamook Shredded sharp cheddar cheese

Heat butter in sauté pan. Add flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow to brown. Pull off fire and set aside.

Heat milk in saucepan until it is just read to boil. Add garlic, salt and pepper and crushed chilies. Stir mixture until just before boiling. Add half the flour/butter mixture (roux) and stir with wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning. Turn down heat and add cheese and beer. Stir to allow cheese to melt. Texture should be smooth to the touch. May be reheated on low temp (do not boil)

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