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Best-Soups-In-The-World-Recipe
Cheddar Ale Soup
This soup, probably adapted in Vermont from an old English recipe, is popular throughout northern New England. You can use either orange or white cheddar, although orange cheddar provides a more appetizing color. Don’t buy cheddar that is aged more than two years, as it doesn’t melt as it should for this soup. It’s also best to use top-quality ale and not a lager. Once you put the cheese in make sure the broth does not come to a boil.
Makes 8 servings
1/4 cup (1/2 stick) unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1/4 cup all-purpose flour
1/2 teaspoon powdered mustard
1/2 teaspoon paprika
1/2 pound mild orange cheddar cheese, shredded or grated (2 cups)
7 cups chicken or vegetable broth
1 1/4 cups half-and-half
One 12-ounce bottle ale
2 tablespoons chopped chives
In a pot, melt the butter over low heat, then add the onion and carrot and cook, covered and stirring occasionally, until the onion is softened, about 5 minutes. Add the flour, mustard, and paprika, stirring until well blended. Add in the cheese and broth, stirring slowly until the cheese is melted in, about 5 minutes. Add the half-and-half and ale and simmer over low heat, stirring occasionally, for 30 minutes. Serve, garnishing each bowl with some chives.
The Best Soups in the World: Copyright © 2010 John Wiley & Sons, Inc., Hoboken, New Jersey
The Best Soups in the World
There’s soup. Then there’s the Blue Cheese & Beef Soup that Marco Polo wrote about in his travel diaries, the famous Soupe au Pistou that inspired the Roman poet Virgil, the Cape Cod Clam Chowder that Clifford A. Wright (author of the club favorite casserole cookbook Bake Until Bubbly and of this collection of 300 recipes for the best soups in the world) dubbed “heavenly.” From President Dwight D. Eisenhower’s Home-Style Vegetable Soup (presented in his very own words!) to Egg Drop Soup to Wild Rice & Mushroom Soup, these recipes are well worth the extra time and care that you’ll put into making them. Any home cook who loves serving a bowlful of something special or unexpected is sure to find plenty to love in this cookbook.
Softcover: 480 pages
Publisher: John Wiley & Sons, Inc. ( December 21, 2009 )
Item #: 57-4102
ISBN: 9780470780525
Product Dimensions: 7.375 x 9.125 x 0.0 inches
Product Weight: 30.0 ounces
February 21, 2010
A very large book, with many recipes, I have just started testing them. The ones I have tried have been good, would have liked photographs, but still would recommend.
Reviewer: mary
The Best Soups in the World
February 20, 2010
I bought this after listening to an interview with Wright. I was not disappointed in the variety of soups offered. It would have been nice to have photos, but that would have added to the price. We are soup eaters at our house and look forward to trying more and more of the ones provided here.
Reviewer: Debbie
Wonderful Comfort Soups
February 20, 2010
I bought this book for my son because he loves home made soup. The recipes looked fairly easy to make with ingredients that are easy to find. With such a great variety of soups to make how can you miss with this book. My son has already made a couple of the soups and said the directions were easy to follow even for the inexperienced cook.
Reviewer: Kathy
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