Beer Cheese Soup
|6 Tbsp unsalted butter|
|6 Tbsp flour|
|3 cups unsalted chicken broth|
|2 cloves garlic, pressed or finely minced|
|1/2 to 1 tsp crushed chilies, to taste|
|2/3 cup dark beer|
|3 cups grated Tillamook Sharp Cheddar or Irish Porter Cheddar, packed|
|1 cup heavy cream|
|Sea salt and freshly ground black pepper, to taste|
|Fresh chives, chopped|
Heat butter in a medium-sized saucepan. Add flour and cook over medium-low heat, stirring constantly, until bubbly. Do not allow to brown. Remove from heat.
Gradually whisk chicken broth into roux. Return pan to medium heat; add garlic, chiles, and beer. Bring to a boil, and boil gently until thickened, about 5 minutes. Remove from heat.
Stir in cheese and mix until smooth. Add cream and stir to combine. Return to low heat. Season with salt and pepper. Cook until warm throughout, but do not boil. Ladle into bowls, and sprinkle with chives. Makes 4 to 6 servings
Serving Suggestion: Add diced cooked potatoes and crumbled bacon.
Makes 4 to 6 servings