Double Cheese Souper Bowl
Pack this hearty cheese soup in a thermos and take to any sports event. Serve in mugs at your tailgate parties.
4 tablespoons butter
1/2 cup onion, diced
1/2 cup celery, washed, diced
4 tablespoons all-purpose flour
3 cups milk, warm*
1 cup shredded Wisconsin Sharp Cheddar cheese
1 cup shredded Wisconsin Gouda cheese
Ground white pepper to taste
5 drops hot sauce
1/2 cup ham, diced
1 tablespoon chives, minced
- Over medium heat, in a heavy bottomed sauce pan, heat butter until melted. Stir in onion and celery, cover. Cook 3 minutes or until transparent. Stir often to prevent browning.
- Stir in flour to thicken. Cook until it bubbles. Slowly stir in warm milk, mixing until thickened and smooth. Bring to a simmer (do not boil) and continue stirring.
- Reduce to very low heat and add cheddar and Gouda cheeses, white pepper and hot sauce. Stir until well blended.
- Add ham and chives. Serve.
Makes 4 servings.
*Beer may be used instead of milk.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.