[Random]

I get a craving for this soup on cold and blustery days...

I don't make it because I don't keep all the ingredients in the house and the restaurant is just 10 mins away.

Yes, this Ferengi will pay 6 bucks for a bowl of this soup and a half a slice of beer bread.. (It goes wonderful with a nice sourdough as well)

This is the restaurants recipe that has been converted down a bit...


Smoked Gouda and Blond Ale Soup
Recipe Serves 96 (serves 16)

1 lb celery (3 oz by weight) shredded
1 lb carrots (3 oz by weight) shredded
1 lb red onions (3 oz by weight) shredded
1/2 lb butter (2 oz by weight)
1 lb chicken base (1 can)
3 gal water (1/2 gal)
2 gal heavy cream (5 cups)
2 tsp cayenne (1/4 tsp)
3 tbsp white pepper (2 tsp)
2 oz granulated garlic (1 clove to taste)
3 cups white wine (1/2 cup)
6 pounds shredded gouda cheese (2 lbs)
2 pounds roux (2/3 cup)
1/2 gal blonde ale (3 cups)

1.) Chop celery, carrots, and onions and sauté in kettle with butter
2.) Add water, chicken base, beer, and heavy cream. Mix thoroughly, and add all spices, and white wine.
3.) Cook Slowly
4.) Add roux
5.) Add cheese and cook on low heat while blending continuously until smooth.

Roux - 50/50 oil/flour mixture. Must be cool when added to soup.

*make sure the veggies are sliced/diced/shredded into almost non existance... I'm pretty sure an Immersion Blender is used to get the right consistancy.. almost a puree/but not quite

Eat it slowly and savor it...

It's not really heavy, it's just delightful...

I kid you not... every spoon that is put in your mouth, there is a ummmmmm after it..

I ALWAY say the same thing..

I wish I was hungry again, I wish I was just walking in the door and getting ready to eat this...

Sigh...