| This is a beer cheese soup recipe that I made up. Its so easy and loaded with winter vegetables, perhaps it will be appropriate for your list. |
| BEER CHEESE SOUP |
|---|
| One big squash
4 to 8 potatoes 2 onions 2 pounds of carrots Optional - one Habenero pepper 1 Bottle beer - Pale ale or Pilsner. 1lb Cheese for melting - variety is up to you. 1 pint whole milk or heavy cream - optional Salt to taste. |
| Bake the squash separately, or peel it to boil along the other roots.
Peel potatoes and boil in pure water in a big pot along with the onions
and carrots. Drain, but save some of the water. Puree everything (in batches)
in a food processor or blender using the water as needed to create a nice
consistency. Return puree to the big pot over low heat. Add about 1 tablespoon
of salt - to taste. Add 10 oz of beer - the chef may drink the remainder.
Stir over heat about 5 minutes to let the alcohol steam away. Add the cream
if desired. Serve hot, top with a handful of grated cheese. Yumm!!!
The flavor is better the next day, I always make it the day before having guests over so it's ready to be re-heated, grate the cheese and serve. Ahme Bowen |