Rednecktech

Feedback: (125)

Rating:(100% Positive)

This is stunningly good soup but you have to take the time to make it properly


RECIPE: BEER / CHEESE SOUP CATEGORY: SAUCIER - HOT


INGREDIENT/AMOUNT

-Part A-

1. WHIPPING CREAM / 2 L
2. DRY MUSTARD / 3 g
3. PAPRIKA / 8 g
4. WHITE PEPPER / 2 g
5. ROASTED GARLIC / 60 g
6. CHEDDAR - SHREDDED / 100 g
7. WH.CHEDDAR - SHREDDED / 200 g
8. MOZZA - SHREDDED / 200 g

-Part B-

1. BUTTER / 90 g
2. GARLIC - MINCED / 60 g
3. ONION - MINCED / 50 g
4. ROASTED GARLIC / 160 g
5. BROWN ALE / 500 ml
6. FLOUR / 175 g
7. BROWN ALE / 800 ml
8. CHICKEN STOCK / 800 ml

YIELD: ~ 5.5 liters

PROCEDURE

1. Bring cream and seasonings to a high simmer in a medium stock pot, stirring frequently to avoid scorching. Whisk in cheeses a handful at a time and continue stirring until cheese dissolves and sauce is smooth. Reduce heat and simmer for 20 to 30 minutes, whisking frequently.

2. While cream is coming up to temperature, sauté garlic, shallots and roasted garlic in butter, in a large stock pot over medium heat until aromatic. Alternate whisking in 500 mL beer and 175g flour to form a thick slurry and simmer for 5 minutes.

3. Add 800 mL stock and 800 mL beer, whisking thoroughly to ensure no lumps. Reduce heat and simmer for 10 - 15 minutes whisking often.

4. When both parts are ready, add slurry to cream, whisk well to blend and simmer over medium-low heat until smooth and creamy. Adjust seasonings as needed.

5. Cool, portion, lid, label and rotate behind existing stock.

TIME: approx. 2 ½ hours

__________________


View my user feedback here

Make beer not war.....