Re: [CH] wisconsin cheese soup
David Cook (zeb@austin.rr.com)
Thu, 5 Oct 2000 07:12:54 -0500
Funny you should ask. Being an ex-Cheesehead, last month I did a
demonstration on Wisconsin food for our look food group. Here's a good
recipe.
Wisconsin Beer Cheese Soup
Yield: 6 servings
3 Tbsp butter
1 lg onion, chopped
1 celery stalk, chopped
2 md carrots, chopped
3 Tbsp all purpose flour
2 cup beef broth
2 md potatoes; peeled and cubed
12 oz bottle of dark beer (preferably flat)
1 cup whipping cream
dash grated nutmeg to taste
1/8 tsp cayenne (red) pepper or to taste
dash salt
3 cup shredded sharp Cheddar cheese
1/2 cup additional shredded cheese
Melt butter in a large pot. Add onion, celery and carrots; cook until soft,
about five minutes. Stir in flour; cook one minute, stirring often. Stir
in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and
simmer twenty minutes or until
potatoes are soft.
Transfer vegetables to a food processor or blender. Process until pureed.
Return to pan; add cream, nutmeg, cayenne and salt to taste. Reheat to a
simmer. Add cheese, 1/2 cup at a time and stir until melted. Do not boil.
Serve hot, garnish with addition shredded cheese
David Cook
----- Original Message -----
From: "Emile & Dewi" <e.steenbrink@worldonline.nl>
To: "Chile Heads" <chile-heads@globalgarden.com>
Sent: Thursday, October 05, 2000 3:27 AM
Subject: [CH] wisconsin cheese soup
> Hello Podorinos,
>
> When I worked at the Dixie Diner in Shalimar, Florida we had a soup of the
> day called Wisconsin cheese. So since we don't have it here my question is
> does anybody know how to make this soup and what to add to spice it up or
in
> Emeril's words kick it up a notch? I'd appreciate it!
>
> Miss Dewi
> ALL FOR CHILES AND CHILES FOR ALL
>