Tillamook Cheddar Cheese Soup - Serves 16
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- Olive oil
- 1 cups onions, minced
- 1/2 cup celery, minced
- 1/2 cup carrots, minced
- 3# Tillamook cheddar cheese, shredded
- 1 pint milk
- 1/4# butter
- Flour
- 3 quarts chicken stock/broth, unsalted
- Salt and white pepper to taste
- Method
- In a heavy bottom saucepot, sweat the onions, celery, and carrots till translucent in olive oil.
- Make a blond roux with the butter and flour, it should resemble wet sand. Set Aside.
- Add the milk to the vegetables and bring to a boil.
- In a separate pot, bring the chicken stock to a boil and set aside.
- When the milk and vegetables have come to a boil, whisk in all the roux.
- Add the hot chicken stock to milk and vegetables and stir well, allowing the stock to thicken.
- Simmer for 30 minutes over low heat.
- Slowly fold in the cheddar cheese and stir until it is all melted.
- Season with salt and white pepper.
- Garnish with croutons or chopped bacon.