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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: jcs@math.ufl.edu (Joshua C Sasmor)
Date: 22 Apr 1992 17:42:58 GMT
Subject: MEAT: Beer and Cheese Soup
References: <29EEEE4E.11E1@mthvax.cs.miami.edu>
Summary: LACTO: Canadian Chedder Cheese Soup
Archive-Name: recipes/meat/beer+cheese-soup
Keywords: recipe meat beer cheese soup
Followup-To: rec.food.cooking
Organization: University of Florida Department of Mathematics
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F5A5A7.0E1A@mthvax.cs.miami.edu>
In <somenumber> article rudy@mtqua.att.com (Avram R Vener) writes:
>All I can be sure about is that the soup contains cheddar cheese, potatoes and
>Some Marvelous Spices.
I'm pretty sure that this is NOT what you are looking for, but it's a
real good cheddar cheese soup:
(Reprinted without permission from _The_Frugal_Gourmet_ by Jeff Smith)
Beer and Cheese Soup
INGREDIENTS:
1 cup carrots, chopped
1 cup celery, chopped
1 cup yellow onions, peeled and chopped
2 teaspoons peanut oil (or your favorite oil for sauteing (sp?))
6 cups Chicken Stock (homemade is best, but use what you've got)
1 cup cheddar cheese, grated
2 teaspoons flour
salt and pepper to taste
1/2 teaspoon dry mustard
1/8 teaspoon Tobasco (more/less to taste - I omitted it altogether)
1/8 teaspoon Worcestershire sauce (here I used extra - again, to taste)
1 12-ounce beer (*)
Parsely for garnish
Polish sausage or knockwurst (optional)
(*) - choice of beer is important. I used a Michelob the first time, and a
Bass Ale the second time. The second batch was _MUCH_ better.
PREPARATION:
Saute the carrots, onion, and celery in the oil until lightly browned.
Bring the soup stock to a boil, add the vegetables, and simmer for 45
minutes. Dredge the cheese in the flour, and mix into the soup
_stirring_constantly_ until the mixture thickens. Keep stirring often
until you serve. Add the salt, pepper, mustard, Tobasco, and
Worcestershire. Finally, add the beer(**), and stir until all is hot.
Garnish with celery and serve.
You may add sliced cooked sausage to this soup (YUM!!); add before serving.
(**) - watch this closely, and add the beer _SLOWLY_. The beer should
be at room temperature before hand to reduce the foam, and the chance
of the soup foaming over the edge of the soup pot.
Serve with a toasted bagel, and more of the same beer!!!
This made a wonderful meal for me and my cousin. Two bowls and two
bagels and another beer each and we were stuffed. I added about three
or four small slices of sausage to each bowl.
Enjoy.
Joshua C. Sasmor