After a marathon library research session this morning and another annoying bus delay, I arrived home at 1:00 P.M. determined to make myself beer cheese soup for lunch.
Over an hour later (yikes), it was chow time.
Although I love my mom’s classic recipe, I was determined (with a whiff of snobbery) to make soup without cheese so processed it comes in a jar. So I tried this recipe from Williams-Sonoma, minus the bacon.
The taste was good– thanks to Sam Adams Irish Red– but the texture was disappointing. I whisked the flour furiously and pureed the whole batch in a blender, but I just couldn’t get the cheese to melt completely. Maybe my problem was buying pre-shredded cheese rather than grating it myself. Maybe I haven’t found the perfect recipe yet.
Or maybe I just need help.
P.S. Advice is always welcome. Just leave a comment!