Cheddar Beer Soup
Ingredients
2 cups vegetable oil
3 cups flour
8 litres water
8 ounces chicken base minors
3 ounces chopped garlic in oil
1 tablespoon thyme, rubbed dry
4 tablespoons salt
1 tablespoon black ground pepper
6 cups diced onions
6 bags of garlic cream sauce# 2 (from actual recipe, I believe each bag was 2L)
8 pounds of shredded cheddar
3 pounds of grated asiago cheese
4 cups of Beer (medium to dark ale)
2 tablespoons cayenne pepper
8 cups 35% cream
Preparation
1
Heat up oil in steam kettle. Add the 1/4" diced onions, garlic and thyme. Cook for 15 minutes until onions are transparent, stirring frequently.
2
Add the flour and mix in well with the oil making a good roux. Cook for 5 minutes stirring continuously.
3
Place the beer into the 7 qt. pan and boil. Simmer and reduce to 2 cups.
4
Slowly add the water 1 litre at a time. Bring back to a boil on every litre.
5
Add the cream 1 litre at a time and reboil before adding the next litre.
6
Add the rest of the ingrediants and simmer for 10 minutes.
7
Check for seasoning and reboil.
8
Refrigerate.
9
This is the real recipe from Jack Astor's Restaurant from when I worked there. I'm just guessing for the Garlic Cream Sauce #2 substitution. I never personally made this recipe as I worked in the front of house at the time. I'm sure you can find a recipe calculator online to scale this recipe down.
.
Yield:
6
Added:
Tuesday, February 8, 2011 - 4:49pm
