Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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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. Send Click the signature to email the Stray Gourmet. Send your favorite recipe, or ask for one.
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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