Thursday, April 18, 2013
Beer Cheese Soup Fit For Spring
Over at Called to the Table is a recipe for a light Beer Cheese Soup Spring-Style. Loaded with a good Blue Moon beer, chicken broth, four cheeses (if sour cream counts as a cheese), and vegetables that are pureed once tender, you won't miss the optional cream if you choose not to add it. This soup was even better a day later when I topped it with croutons made from the tiny bit of leftover bread (a good crusty Parmesan-Peppercorn Baguette), sliced thin and crisped in butter.
Still not convinced it is soup weather? Head over to MarcusSamuelsson.com for my favorite raw asparagus and radish salad. There should be some asparagus growing in a hoop house around here somewhere...