Feb 3, 201202:21 PMOne More Bite
Recipe: Wisconsin Cheddar Beer Soup
Super Bowl "Dude Foods" Part 3 of 3
The Super Bowl is much like child birth. Anticipating the arrival can be as stressful as the actual birth itself. And let's not forget the pain involved. Although never having the experience of delivery, as I man, I can not say with certainty I know what it feels like. Having four children, however, and observing the process as each entered into the world, I can say emphatically that delivery appears to be as painful as a blind-sided sack. At least that's how I see it. But hey I'm a man.
When it comes to football our oldest son, 8yr.old Lambeau, is a huge Green Bay Packers fan. Sporting a mural on one wall of his bedroom is a football field complete with artificial turf-like carpeting. The other three walls wrap around to resemble a packed stadium full of fans, leaving no doubt that our little grid-iron guru would bleed green and gold if it were possible. Like most boys his age Lambeau's favorite player was Brett Favre. But we don't discuss Brett these days. While the Packers' season was a successful one, having lost in the play-offs and not returning for a repeat opportunity, the pain in our household was anguishing to say the least.
As we round out our series on Super Bowl Dude Foods", today's featured recipe fully embodies all things Wisconsin. Offering a new twist on an old favorite with ingredients of Wisconsin Cheddar, Wisconsin Smoked Gruyere and Leinenkugel Amber, Wisconsin Cheddar Beer Soup will not only make you the star of the party it is sure to earn you MVP (Most Valued Personal chef) honors as well!
Ingredients: 2 medium carrots - finely diced, 2 celery ribs - finely diced, 4 cloves garlic - finely chopped, 1 medium sweet onion - minced, 1 bay leaf, 1/4 C. unsalted butter, 1/3 C. AP flour, 2 C. milk, 2 C. Kitchen's Best low sodium chicken stock, 1-12 oz. bottle Leinenkugel Classic Amber beer, 1 T. Worcestershire, 1 lb. Wisconsin Cheddar cheese - shredded, 1/2 lb. Wisconsin Smoked Gruyere - shredded, 1/2 teaspoon black pepper, 1 sourdough hard pretzel - broken into pieces for topping.
Directions: (1) On medium heat, saute carrots, celery, garlic and onion in butter until vegetables begin to soften. Stirring occasionally. Reduce heat to low and stir in flour. Stirring for approximately 3-4 minutes. Slowly add milk, chicken stock, and beer whisking as you go. Drop in bay leaf. Add Worcestershire sauce and pepper. (2) Add cheese by the handfuls, stirring as you go until cheese is melted. (3) Top with pretzel pieces and serve. Makes 4-6 servings.
** DO NOT ADD SALT AS THERE IS PLENTY OF SALT IN THE RECIPE'S INGREDIENTS. IF SALTY, ADD A LITTLE MILK TO NEUTRALIZE BEING CAREFUL NOT TO THIN SOUP.**
Recipe, Food styling and Photography by David Plowman, personal chef / owner Catering By Grace. He can be contacted at firstname.lastname@example.org