Best Tillamook Cheddar And Beer Soup Recipes

Tillamook Beer Cheese Soup image

Provided by Kirstin in the Couv

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons flour
3 cups milk
3/4 cup dark beer
1 tablespoon garlic, minced
salt and pepper
1 teaspoon crushed red pepper flakes, chopped
2 cups tillamook extra-sharp cheddar cheese, shredded

Steps:

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 sauce pan until it is just ready to boil.
Add garlic, salt and pepper and crushed chilies.
Stir mixture until just before boiling.
Add half of 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 temperature.
(Do not boil.).

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

Tillamook Cheddar and Beer Soup image

Yield serves 4

Number Of Ingredients 12

1 tablespoon unsalted butter
1 yellow onion, thinly sliced
2 celery stalks with leaves, thinly sliced
1 large russet potato, peeled, cut into 1-inch cubes
6 cups chicken stock (page 91)
1 cup full-bodied beer
1/4 teaspoon Tabasco sauce
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 pound sharp cheddar cheese, grated
1/4 cup chopped fresh chives, for garnish
1/4 cup crème fraîche or sour cream, for garnish (optional)

Steps:

Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned.
Transfer the onion to the slow cooker and add the celery, potato, stock, and beer. Cover and cook on low for 6 to 8 hours, until the vegetables are tender. Add the Tabasco, mustard, and Worcestershire sauce and stir well.
Using a potato masher, coarsely mash the potatoes until the soup is somewhat thickened but still lumpy. Add the cheese and stir until melted.
Ladle the soup into bowls and serve hot, garnished with the chives and a dollop of crème fraîche if desired.