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.
Guinness
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.
Beer Cheese Soup
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
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
