THE CHURCH POTLUCK

REAL COMFORT FOOD FROM THE UPPER MIDWEST! NO SISSY STUFF! CHURCH DINNER RECIPES COLLECTED OVER 50 YEARS BY OUR MOM AND US!

Sunday, October 09, 2005

THREE HEARTY FALL SOUPS FOR CHEDDAR LOVERS

I love Cheddar cheese! The first recipe I have had for years and made often. It makes a great dinner served with a salad and good crusty bread. The second recipe I found just the other day, and tried for the first time Friday night. It was just excellent! The last one I found just this morning, but it sounded so good, I thought I'd include it anyhow! Serve these with a good bread, or better yet, Shuler's Bar Chips!



TILLAMOOK SOUP
(from Tabasco's 16 CLASSIC AMERICAN RECIPES)

1 stick unsalted Butter
1 large Yellow Onion, chopped
2 large Russet Potatoes, grated coarsely grated
2 lg. Garlic cloves, minced
1/8 tsp ground Mace
1/4 tsp Thyme
4 cps. Chicken Broth
2 cps Half and Half
8 oz extra sharp Tillamook Cheddar Cheese (or any high quality extra sharp Cheddar ), coarsely shredded
2 tsp Tabasco
1 cp thinly sliced Black Olives (pitted)

Melt butter in a large saute pan over low heat. Add onions, garlic, and potatoes. Saute, stirring often, for fifteen minutes. Add mace and thyme, continue stirring for three minutes. Add chicken broth, heat until just boiling, then simmer gently for 30 min.

Puree sauce pan contents in food processor or blender. Return to pan, stir in Half and Half, and heat, stirring constantly 2 or 3 mins. Add cheese and Tabasco, and heat over very low heat until cheese is melted. DO NOT ALLOW TO BOIL, or soup may curdle. Remove from heat.

Stir in olives. Salt to taste.

Note: I HATE Black Olives. I always omit them. I sometimes add some steamed broccoli instead for my daughter's benefit.

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BEER CHEESE SOUP

1/2 cp Butter
4 cp Chicken Broth
16 oz. grated sharp Cheddar Cheese
1 cp Flour
1 1/2 cp Cream

6 oz Beer
1 Tbl Worcestershire sauce
1/4 cp Chives
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In heavy pan, melt butter and mix with flour until blended. Heat over low flame for 5 minutes, stirring constantly. Add broth and cream gradually. Cook, stirring, until smooth and thickened. Add cheese, mix till smooth and melted. Add beer and worcestershire sauce. Mix in chives. Simmer for 15 minutes, stirring constantly.

Serves 8

Note: this recipe was posted in comments on a blog (tabasamu.blogspot.com) by this person: http://franklysaurkraut.blogspot.com
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BEER CHEESE SOUP #2
(from tillamookcheese.com)


4 tablespoons butter

4 tablespoons flour

3 cups milk

3/4 cup dark beer

1 tablespoon garlic, minced

salt and pepper to taste

1 teaspoon crushed red chilies, chopped

2 cups premium (Black Diamond, Tillamook, Cracker Barrel)extra sharp Cheddar, shredded


1. Heat butter in saute pan. Add flour and cook on low heat. Stir mixture until it starts to bubble. Do not allow to brown.

2. Pull off fire and set aside. Heat milk in sauce pan until it's ready to boil. Add garlic, salt,pepper, and crushed chilies. Stir mixture until just before boiling.

3. 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.

4. 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 temp. (Do not boil.)

serves 4

posted by Mark

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