Cheddar Beer Soup
By: Angelo Andreozzi
Published: Tuesday, February 8, 2011 - 4:49pm

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.

Comments:
Sabrina

That recipe is missing the third cheese. There is Blue Cheese, Cheddar and Asiago cheese.
Angelo Andreozzi

Sabrina, that is the exact recipe from Jack Astor's and they don't use Blue Cheese in theirs.