Cheese and Beer Soup from Biergarten in EPCOT

By MJH

Ingredients

• 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

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Saute the onions with the butter in kettle.

Sweat until translucent.

Add flour, make a roux, cook for 4 min until flour starts to turn blonde.

Then add chicken stock and whisk vigorously.

Cook until the roux is cooked out, about 10 min.

Add cheese slowly and blend with a hand blender until smooth.

Season with pepper and tabasco.

Reheating for service: Place the beer on the stove to reheat just to break the chill. DO NOT BOIL! Slowly whisk the warmed beer into the pot of soup and whisk vigorously to combine. Garnish with chives and serve with pretzel croutons.