Tuesday, November 4, 2008

Cheese 'n Crackers Soup

I'm trying to get the recipes right for this article I'm writing on winter soups that would appeal to the kidfolk. I came up with 2 cutesy-cute ideas: Cheese & Crackers Soup and Spaghetti 'n Meatball Soup. I promised my editor that the recipes would be great- tried, tested, and truly tasty- and that the piece would be print-worthy in about a week. My road to hell is paved not so much in good intentions, but really, a distorted sense of time.
For the past couple of days I tried a few cheddar cheese recipes that were just OK- definitely not great, there was a bitter aftertaste probably due to the copious amount of sharp cheddar. The kiddles are my mini-guineas and they were totally underwhelmed.
This evening experimentation produced a better result- smoother, milder, more kid-friendly. A word of warning: this soup is not for the lactose intolerant and although I used low-fat dairy products it's definitely on the richer end of the spectrum.
Tomorrow night: the Spaghetti 'n Meatball Soup trials begin....

Cheese & Crackers Soup
Melt 3 tbsp. butter over med. heat in a pot, add 1 c. chopped red pepper and stir until pepper softens. Add 1/2 c. flour and mix in until peppers are coated. Pour 2 c. heated milk (I used 2%) and 2 c. heated veg. or chicken stock. Stir until creamy and smooth. Add 1 1/2 c. shredded cheddar and 1 c. shredded mozzarella. Stir until melted in. If necessary thin with stock or milk. To serve: crumble a few saltines (or your favorite type of cracker) on top and season with salt and pepper to taste.

1 comment:

Alexa said...

Good luck with your endeavor Rachel. Sounds like fun. I am sure your recipes and article will be great.