|02-10-2013, 11:56 AM||#17|
Earning My Ears
Join Date: Feb 2013
I asked for the recipe when I visited Biergarten last week. The recipe makes 3 gallons so you will have to scale it down.
1 lb. butter
2.5 lb. onions diced
1 lb. all purpose flour
4 oz. chicken base
2 gallons water
3 lbs. shredded white cheddar cheese
1 12 oz bottle Octoberfest beer
1 pinch white ground pepper
3 dashes Tabasco sauce
Saute the onions with the butter in kettle. Sweat until translucent. Add flour, make a roux, cook for 5 minutes until the flour starts to turn blonde. Then add chicken stock and water and whisk vigorously. Cook until the roux is cooked out, about 10 minutes. Add cheese slowly and blend with a hand blender until smooth. Season with pepper and Tabasco.
Reheating for service:
Place the beer on the store to reheat just to break the chill. DO NOT BOIL! Slowly whisk the warmed beer into the port of soup and whisk vigorously to combine. Garnish with chives and serve with pretzel croutons.
|07-01-2013, 12:28 PM||#18|
Join Date: May 2011
Location: Charles Town,WV
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