Cheddar Cheese Soup
Ingredients:
| 120 oz |
White Mirepoix |
| 10 |
garlic cloves minced |
| 40 oz |
clarified butter |
| 40 oz |
flour |
| 30 qts |
chicken stock |
| 20 lbs |
grated cheddar cheese |
| 80 oz |
white wine |
| 20 tbsp. |
dry mustard |
| 10 pints |
heavy cream |
| ½ tsp. |
Tabasco (to taste) |
| ½ tsp. |
Worcestershire (to taste) |
| to taste |
salt |
| to taste |
white pepper |
| 4 oz |
green peppers, julienne, blanched |
| 4 oz |
red peppers, julienne, blanched |
Method:
- Sweat the mirepoix and garlic in the butter until limp
- Add flour to make a roux and cook out for 5 minutes
- Add stock gradually, whipping to work out lumps, and simmer for 45 minutes
- Add the cheddar cheese and wine (reserving 1 oz to dilute the mustard) and continue to heat the soup gently until cheese melts. Do not allow soup to boil
- Blend the dry mustard and wine. Add this mixture along with the cream. Heat gently for 2 to 3 minutes, and adjust consistency with stock if necessary. Season to taste with Tabasco and Worcestershire sauces, salt, and pepper
- Add the peppers to the soup or use them to garnish individual portions
Source: Chef Keith Hammerich, CCSF
|
