Set out an assortment of toppings, make a batch of this soup, serve with more bread and beer to drink, and enjoy the traditions of fall!
Tillamook cheddar is tradition - There’s something to be said for tradition, especially in the Pacific Northwest. Tillamook has been using the same, natural cheddar recipe for over 100 years. That’s tradition that tastes good Save $1 on Tillamook Cheddar for your fall recipes. Download the coupon here.
Apple-Cheddar Beer Soup
prep time: 15 minutes
total time: 40 minutes
2 medium leeks, cut 1/2” white and pale green parts only
1/4 cup butter
2 medium apples, peeled and chopped
2 teaspoons fresh thyme leaves
1/3 cup flour
1 12 ounce beer
2 cups whole milk
1 3/4 cup chicken broth (or vegetable broth)
3/4 cup apple cider
1 tablespoon worcestershire sauce
2 teaspoons dijon mustard
4 cups Tillamook Extra Sharp Cheddar Cheese
salt and pepper to taste
Rye Bread Croutons
Tillamook Extra Sharp Cheddar Cheese
In a heavy sauce pan, melt butter and add leeks and a pinch salt, cooking over medium heat. Stir occasionally until they begin to soften, about 5 minutes. Then add the apples and thyme, continue to stir and cook for another 5 minutes. Stir in the flour, turn the heat down to low, and cook for another 3 minutes. Add the milk, beer, cider and broth slowly while whisking. Cook, stirring occasionally for 5 minutes. Add in the mustard and worcestershire sauce. Begin tasting the soup, adding in salt and pepper. At this point you can use an immersion blender or transfer to a high-powered blender, to blend the soup until smooth. Return the soup back to the pot, and begin adding the cheese into the soup, stirring continuously until it is all melted.
1/2 cup vegetable oil
2 shallots, sliced
Heat vegetable oil in small saucepan over medium heat. Add sliced shallots and stir occasionally for 15 minutes until they are browned. Strain the crispy shallots out with a fine mesh sieve and place on paper towels.
Rye Bread Croutons:
1 loaf of rye bread, cut into 1” cubes
2 tablespoons olive oil
pinch of salt
Preheat oven to 425. Toss together rye bread cubes with olive oil and a pinch of salt. Place on a baking sheet and roast for about 8-12 minutes, until golden and crisp. Toss occasionally during roasting.
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