Tillamook Cheddar Beer Soup
by jlindorff
From Jake's Restaurant, Portland, Oregon - Billy Hahn, Executive Chef
INGREDIENTS
- 4 tablespoons Butter
- 4 tablespoons Flour
- 3 cups milk
- 3/4 cup Dark beer
- 1 tablespoon Garlic ; minced
- Salt ; to taste
- Black pepper ; to taste
- 1 teaspoon Red chiles ; chopped
- 2 cups Tillamook Cheddar Cheese ; sharp or extra sharp, shredded
INSTRUCTIONS
Heat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.
Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.
Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.
May be reheated on low temp (do not boil).
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (173g) | ||
| Recipe Makes: 4 | ||
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| Calories: 409 | ||
| Calories from Fat: 281 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 31.2g | 42 % | |
| Saturated Fat 19.8g | 99 % | |
| Monounsaturated Fat 8.6g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 93.5mg | 29 % | |
| Sodium 453.8mg | 16 % | |
| Potassium 160.7mg | 4 % | |
| Total Carbohydrate 12.4g | 4 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 12.1g | ||
| Protein 17g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 409
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