Ingredients
Soup ingredients
24 oz Mirepoix, rough dice
12 oz Butter
1 1/2 Tbsp Garlic, minced
14 oz Flour
1 1/2 gallon Chicken Stock
5# Cheddar Cheese, grated
12 oz Dark Beer
2 1/2 Tbsp Dry Mustard
2 Tbsp Worcestershire
1 Tbsp Tabasco
1 qt Heavy Cream
1 bu. Chives
T.T. Salt and pepper
Cheddar Cheese Balls
1# Cheddar, Colby Shredded
1 cup Flour
3 cups cracker crumbs
9 ea Egg Whites
T.T. Prepared Mustard
T.T Salt and pepper
Preparation
Soup Method:
In a steam kettle, sweat mirepoix in butter until tender, add garlic to aroma, add flour and cook for 10 minutes. Add stock 1/3 at a time until smooth, simmer for 30 minutes. Add cheese. Combine beer, mustard, Worcestershire, tobasco to the soup. Add cream and puree with blender. Slice chives and garnish with cheese balls.
Cheese Ball Method:
Mix flour and cheddar to a firm paste. Whip egg whites until stiff. Fold the whites into the cheese mixture. Place cracker crumbs onto 1/2 sheet pan and mold the cheese mixture into small spoon size balls. Roll in crumbs and refrigerate to set. Using swimming method, deep fry until golden brown. Serve warm with soup.
