WISCONSIN CHEDDAR CHEESE SOUP W/ CHEDDAR CHEESE BALLS (AKA: SCOOBY SNACKS)
Steps:
- Soup Method: In a steam kettle, sweat mirepoix in butter until tender, add garlic to aroma, add flour and cook for 10 minutes. Add stock 1/3 at a time until smooth, simmer for 30 minutes. Add cheese. Combine beer, mustard, Worcestershire, tobasco to the soup. Add cream and puree with blender. Slice chives and garnish with cheese balls. Cheese Ball Method: Mix flour and cheddar to a firm paste. Whip egg whites until stiff. Fold the whites into the cheese mixture. Place cracker crumbs onto 1/2 sheet pan and mold the cheese mixture into small spoon size balls. Roll in crumbs and refrigerate to set. Using swimming method, deep fry until golden brown. Serve warm with soup.
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