cheese soup

this is a really easy recipe that i LOVE, mostly because i love anything with cheese. here’s a copy of the instructions i sent to my friend shana:

Cheese Fucking Soup by SMC

1 white onion, finely chopped (more if you really dig onion)
half a stick of butter
1/3 cup white wine
1/3 cup flour
1 cup water
2 cup milk
salt and pepper to taste
bullion cube of your liking, or 1 1/2 cup stock (eliminate water if using stock)
salt and pepper to taste
2 cups shredded cheese (i prefer extra sharp cheddar)
any other damn cheese you please (feta, although it doesn’t melt all the way, adds a special tang)

finely chop onions whilst you melt the butter on low low low in a medium sized sauce pan. add onions, stirring frequently for about 3-5 minutes, or until clear. don’t let them get even the slightest bit brown. if they do, start over. add wine and increase heat. add flour and stir constantly for 1 minute. if you want a thicker soup, add more flour. add water (or stock), buillion cube (or stock), milk, salt and pepper and simmer. allow to reduce a little for a thicker, soupier weight. i reduce by about half for a more concentrated flavour. remove from heat, and fold in cheese, stirring to get it to melt. you can pretty much add as much or as little cheese as you want. thats why cheese rules.

add broccoli if you feel like it. for a heartier, warmer version, pan-fry bell peppers and drained canned corn, add chili powder, pepper, and paprika to taste and throw it in there too.

obviously this is just a quick, easy dish that can also serve as a great base for other soups or dishes–eliminate the buillion and you have the sauce for homemade mac and cheese (well, you need the mac too), eliminate the bullion or stock and you have a fondue base (if you change from cheddar to gruyere and emmenthal). this is kind of a gateway recipe: soon you’ll be boiling your own stock and storing it in little frozen cubes in the freezer, using words like mise en place, and taking on huge projects come thanksgivingtime. good luck !

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