Maralyn’s Castello Cheese recipes remind me of a favorite bubbly cheese soup that I enjoy, even in July. Of course, this recipe includes beer to imbibe while stirring the cheese. The Hill team enjoys cheese in every way any month of the year.

This soup reminds us of our luxurious food tasting journey to Switzerland several summers ago.

There is a colorful cookbook I have followed since cooking in London in the mid nineties. Wild Women in the Kitchen has about 100 simple, yet rambunctious recipes and stories from inspiring women world wide.

Bubbly Beer Cheese Soup

Ingredients:

1 quart chicken broth
2 1/2 pounds potatoes, coarsely chopped
1 small onion, diced
I quart low-fat milk
4 tablespoons soy sauce
1 teaspoon pepper
3/4 pound Cheddar cheese, grated
(May use low fat cheese)
I cup beer
Paprika

Method:

In a large soup pot, bring the broth to a boil.

Add potatoes and onion and summer for 30 minutes.
Remove the pot from heat and allow to
cool a bit.
Add the milk.
In small batches purée the mixture and return to the pot.
Add soy sauce and pepper and stir well.
On low heat slowly bring the soup back to summer, then stir in the cheese.
When the cheese is melted add the bee
Stir, ladle into deep bowls, and sprinkle with paprika.

Tips:

If you like a dark German style beer the soup becomes even more rich and robust.

For a lighter soup try Swiss cheese.

I like Gruyere for a nutty, Swiss fondue
flavor.

My friends tried Cheddar from Dublin and Guinness for an Irish celebration.

Serve with a green salad…or grilled cheese and more beer.

With this recipe no two soups ever taste alike.

 

Brenda C. Hill


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