Here is the recipe as given to me by the chef at the Upstream Brewery in Omaha, Nebraska (hopefully I am not violating some sort of rules posting this here):
Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)
1 lb celery (3 oz by weight)
1 lb carrots (3 oz by weight)
1 lb red onions (3 oz by weight)
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)
1.) Chop celery, carrots, and onions and saut?in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.
Roux - 50/50 oil/flour mixture. Must be cool when added to soup.
Of course, this is what the restaurant made. You'll need to make your own conversions, but I did include some of the conversions that my wife did. I hope it works for you. Let us know how it goes.
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