As promised, I’ll be sharing all of the recipes from our chefs who participated in the Oxford Craft Beer Fest this weekend. Kicking things off is a Beer Cheese Soup from Sean Adams from Honey Bee Bakery.
There will be more recipes to come throughout the day. Enjoy, and be sure to visit all of the chefs at their restaurants. Send in your photos if you make any of the recipes at home.
Beer Cheese Soup from Chef Sean Adams at Honey Bee Bakery
- 3 yellow onions medium dice
- 4 carrots peeled, medium dice
- 4 stalks celery, peeled, medium dice
- 1 tablespoon garlic purée
- 1/2 lb. cubed butter
- 1c. all purpose flour
- 6 cups milk
- 5 c. shredded sharp cheddar cheese
- 3 12-oz. beers at room temp (Sean used Back Forty Beer Co. Kudzu porter here)
- Salt to taste
- Pepper to taste
- 1/2 tablespoon paprika
Sauté vegetables and garlic on medium heat for 5 minutes. Add butter, melt, mix, add flour and mix well. Slowly whisk in milk, 1 cup at a time, whisking the whole time until thick. Whisk in cheese a little bit at a time until mixed well. Add beer slowly, whisking, being careful not to make too frothy, until all is added. Simmer for 90 minutes, purée, and add salt, pepper and paprika. Refrigerate uncovered overnight to set up. Serve the next day.
Yield: 1 gallon
The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.