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RECIPE #4020 BOSCOS BEER CHEESE SOUP July 27, 2007

RECIPE #4020 BOSCOS BEER CHEESE SOUP July 27, 2007

CREATED Jul 27, 2007

CHEF JEFF GRIMAUD / BOSCOS BEER CHEESE SOUP

1 onion (diced)
4 celery stalks (diced)
1/4 cup of garlic (chopped)
1 red bell pepper (diced)
1 gal. water
4 oz. chicken base
1 quart Flaming Stone beer
2 T. fresh thyme
1/2 lb. mozzarella
1 cup blue cheese
1 lb. white cheddar
1/2 lb. pepper jack
1 T. tobasco
1 T. Worcestershire sauce
1 t. white pepper
1 t. mustard powder
2 quarts heavy cream
thicken with blond roux to desired consistancy

( For the roux, combine 1/2 lb of butter and 2 c flour in a seperate sauce pan, mix and heat )

Take first 6 ingredients and bring to boil. Next add beer and thyme and simmer. Then add cheeses and stir until completely melted. Add heavy cream, bring back to slow boil, and add roux to thicken. Yield 2 gallons.

Bread Bowl

1/3 t yeast
1 T sugar
3 c bread flour
1/4 c wheat flour
8 oz. beer
1 1/4 t salt
1 oz. water

Sift both flours and reserve 1/4 c. Bring beer to room temperature and bloom the yeast in 1 oz. of water. Wisk sugar, flour and salt together and add beer. Next, knead the dough until elastic then on a floured surface knead for 5 min. adding the reserved 1/4 c of flour. Rest dough for 20 min. and knead an additional 5 min. or until dough is soft and smooth. Place dough in a greased covered bowl and allow to double in size (1-2 hours). Once risen, cut dough into thirds, shape into rounds, and cover for 1 more hour. Pre-heat oven at 450 degrees and bake for 15 min. then lower oven to 400 degrees and bake for 30 min. or until done.