Tillamook Cheddar and Beer Soup

Name: Tillamook Cheddar and Beer Soup
Yield: serves 4
Ingredients: 1 tablespoon unsalted butter; 1 yellow onion, thinly sliced; 2 celery stalks with leaves, thinly sliced; 1 large russet potato, peeled, cut into 1-inch cubes; 6 cups chicken stock (page 91); 1 cup full-bodied beer; 1/4 teaspoon Tabasco sauce; 1/2 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1/2 pound sharp cheddar cheese, grated; 1/4 cup chopped fresh chives, for garnish; 1/4 cup crème fraîche or sour cream, for garnish (optional)

December 9, 2011

Tillamook cheddar cheese is made by a farmer-owned cooperative in Tillamook County, Oregon, that was founded in 1909 by dairy farmers to establish quality control over their product. Today the Tillamook co-op ownership is 150 families strong. And the Portland-based Oregon Brewers Guild, which boasts that Oregon is home to more microbreweries per person than just about anyplace on earth, currently has forty-one small, independent brewing members scattered throughout the state. I can think of fewer toothsome marriages than that of a good, sharp cheddar and a full-flavored beer.

Cooks' Note

Suggested Beverage: A delicious Oregon microbrew, or something from your own local brewpub.

Recipe notes

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