Beer Cheese Soup
Ingredients:
1
c carrots
1/2
c white onion
1
c celery
2
T garlic
1
t hot sauce
1/8
t cayenne pepper
salt
and pepper
3
cups chicken broth
2
cups beer
1/4
c butter
1/4
c flour
4
c milk
5
c shredded sharp Cheddar cheese
1
T Dijon mustard
2
t Worcestershire sauce
1
teaspoon dry mustard
Directions:
In a large pot, turn on medium heat and add a
little olive oil. Chop up carrots, onion and celery. When oil is hot, place the
copped vegetables, as well as garlic in the pan. Add the hot sauce, cayenne
pepper, salt and pepper. After they are beginning to brown, add in the chicken
broth and beer. In a large saucepan over medium heat, stir together carrots,
onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and
pepper. Simmer until vegetables are tender, about 12 minutes. Remove from heat.
In an addition large pot, place the butter in
on medium heat. When melted, add the flour, and stir well. When cooked with
slight film on bottom of pan, (flour will begin to brown) slowly whisk in milk.
When all the milk is added and there are no lumps, slowly add the cheese. Stir
while slowly adding cheese until there is a smooth and velvet texture. Remove
from heat.
Slowly
add the cheese mixture into the beer broth. Add in the Dijon mustard,
Worcestershire sauce, and dry mustard. Add pot back to medium heat, and allow
to thicken, about ten minutes. Enjoy! Go Pack Go!
Lutefisk
(True Treats Version)
Ingredients:
8 oz smoke white
fish (we used trout)
Water
Directions:
Place a small
amount of water in a pan, and allow to heat up. When simmering, add the fish,
salt and pepper if you wish. You may add some additions to spice it up, such as
garlic, lemon or hot sauce. Vikings, um, yeah!
If you are
feeling adventurous, try these real lutefisk recipes:
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