All About Cheese From The Big Cheese
Start with a top expert on American artisanal cheeses, Giles Schnierle, owner of The Great American Cheese Collection. Add locally sourced, fresh Cheddar cheese from Nathan Duensing and Harvest restaurant, Chicago Marriott Downtown. Top with handmade table linens by Chef and Cheese Master Coleen Graham.
That was the recipe for a splendid celebration of classic Midwestern fare at Kenmore Live Studio.
Giles, Coleen and Nathan made us a fabulously rich cheddar soup from cheese made at Harvest Restaurant. Coleen, who also has a degree in fabric design, showed the crowd how to make a placemat and napkin for any occasion in about ten minutes (using a Kenmore sewing machine, of course).
Lamont Cheddar and Rooftop Honey Wheat Beer Soup
- 1 lb. yellow onions, quarter-inch dice
- 1 lb. carrots, quarter-inch dice
- 1 lb. celery, quarter-inch dice
- 3 T. clarified butter
- 2 T. thyme, minced
- 2 T. garlic, chopped
- ½ gal. chicken stock
- ½ gal. heavy cream
- 1 bay leaf
- 12 oz. honey wheat beer
- ½ cup roux
- 1 oz. Worcestershire sauce
- 1 T. dry mustard
- 1-½ lb. Lamont cheddar cheese
- Salt and pepper to taste
Sweat onions, carrots, celery, garlic and thyme in butter until vegetables are transparent. Add chicken stock, heavy cream, beer and bay leaf and bring to a boil. Simmer 15 minutes. Whisk in the roux and simmer an additional 15 minutes. Add Worcestershire sauce, dry mustard, Cheddar, salt and pepper.
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