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January 25, 2005

Happy New Year, cooking friends!

Today I want to share a recipe for a really creamy-smooth soup 
that will drive the winter chill right off your bones. It's easy 
to make but somewhat labor-intensive - only because it requires 
a good deal of stirring. But anything this good to eat is worth 
standing at the stove with your spoon or whisk for a few minutes.
Granted, this soup is not for people on a low-fat, low-cholesterol 
or no-dairy diet. If you have none of those constraints, though, 
you'll want to try this recipe soon.

Serve with crisp crackers or a French baguette on the side 
to complement the incredible creaminess of this marvelous soup.


Ward Off Winter Cheddar Cheese Soup

1/2 cup (1 stick, 8 oz.) butter
1/2 cup all-purpose flour 
4 12-oz. cans evaporated milk 
2 cups beer (or water, if you're a teetotaler)
1 1/2 TBSP. Worcestershire sauce 
1 tsp. dry mustard
1 tsp. coarsely-ground black pepper 
4 cups shredded cheddar cheese 
Salt
Chopped chives or croutons for garnish

Melt the butter in a large saucepan. 
Add the flour and cook, whisking constantly, 
until bubbly. Pour in the evaporated milk 
and bring to a boil, stirring constantly. 
Reduce heat to low; stir in the beer, 
Worcestershire sauce, dry mustard and pepper. 
Simmer for 10 minutes. Remove from heat. 
Stir in cheese until melted. Season with 
salt to taste and ladle into serving bowls.
Garnish with chopped chives or croutons.
Serves 8 as an appetizer or 4 for a full meal.



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Until next time, see you around the galaxy.



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Contents © 1996-2003 The Stray Gourmet

Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger


Original music © 2001 Thomas A. Matyas





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