January 4, 2009

Cheese Soup

As you may know, I love cheese. Especially melted, and extra especially mixed with beer. So this next recipe should come as no surprise to anyone. After having made the discovery that this kind of soup exists in the first place, I decided to try to make my own. Since this was my first experiment, all measurements are very, very approximate.


8 oz Chicken stock
8 oz Beer
horseradish sauce
Dijon mustard
Worcestershire sauce
1/2 minced zuchinni
a handful finely sliced ham and sausage
8 oz grated cheese (I used mostly a sharp orange cheddar, with some fresh Parmesan and asiago)
roux (made with flour and butter)

Simmer the stock and beer. Add the next three ingredients to taste. Toss in the zuchinni and meat. Stir well and continue to simmer.

While simmering, melt butter and blend in flour to make a roux. This is used to adjust the consistency - the amount needed will vary. Add to the beer mix, stirring well.

While stirring continuously, melt the cheese into the beer mix. Add spices to taste an simmer to blend the flavors.

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