We have just passed May Day, and we are coming up on Empire Day (May 24), so there really isn't a Scottish holiday that I can claim to be celebrating. Nor can I claim to have Scottish heritage (in spite of my red hair. . .but, who knows, what with DNA testing and all, maybe I do). But all this is beside the point. I decided to feature a Scottish cheese soup for today's Saturday Soup.When we featured this soup at our church Bistro several years back, we selected cheese soup because my husband said--I would really like a cheese soup. Since at that time I was chairing the Bistro, I exercised my "powers" and asked our chef to find such a recipe. This is what she found. And the soup was yummy and a HUGE hit at the Bistro. The only trick--you must keep stirring, or it will suddenly clump.
Please note I use Scottish correctly (for any of you with Scots heritage). I made the mistake of remarking to one of our church members, whose last name is Wallace, that she is Scotch. Well, she drew herself up and sniffed--Scotch is the drink; I am Scottish. Believe me, I have not made that mistake again.
Oh well--enjoy the soup.
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SCOTTISH CHEESE SOUP
Serves 12
Serves 12
4 Tablespoons (1/2 stick) unsalted butter
1/2 cup finely diced celery
1/2 cup finely diced leeks (white part only)
1/2 cup finely diced carrots
1/4 cup all purpose flour
2 13-3/4 oz. cans fat-free low sodium chicken broth
1 12 oz. bottle of beer
1 lb. grated mild cheddar cheese
1/2 lb. grated sharp cheddar cheese
1/2 lb. grated blue cheese
pinch of cayenne pepper
black pepper to taste
Chives (for garnish)
1/2 cup finely diced celery
1/2 cup finely diced leeks (white part only)
1/2 cup finely diced carrots
1/4 cup all purpose flour
2 13-3/4 oz. cans fat-free low sodium chicken broth
1 12 oz. bottle of beer
1 lb. grated mild cheddar cheese
1/2 lb. grated sharp cheddar cheese
1/2 lb. grated blue cheese
pinch of cayenne pepper
black pepper to taste
Chives (for garnish)
1. Melt butter in heavy soup pot. Add diced celery, leeks, and carrots. Cook, stirring over low heat for 3 minutes.
2. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a slow simmer until vegetables become tender (about 5 minutes), stirring occasionally.
3. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne and black pepper. Continue cooking over low heat until heated through. Do not boil or soup will separate.
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You read correctly--this recipe calls for a bottle of beer!A Scottish toast to end this blog:
When we're gaun up the hill of fortune, may we ne'er meet a frien' comin' doun!
6 comments:
Ah yes, I learned that particular lesson in much the same way. All the more embarrassing because I was claiming at the time to have a "Scotch" heritage. Now, I know that I have a Scots heritage and I enjoy the occasional scotch -- but only the good stuff! :)
Sounds good. All but the beer. You know I’m 100% teetotal. Shhh! Don’t say anything about that rum that Yadira gave us in about 1974. That mince meat pie was good. As for Scot or Scottish, I learned the difference from Mr. Brockie, Station Master at Choma Station in Northern Rhodesia. He informed me, in all of his five ft. four in. height, that Scotch comes in bottles, and with all his Scottish brogue. He should have known, for he usually had quite a bit of Scotch inside. I don’t know if you ever knew it but your great grandfather, “S.R.S” claimed to be “Scotch/Irish” according to your grandmother Emma. I don’t believe him. Smith use to be Schmidt, I’m convinced.
Love, Father “C”
Ohhh. On this chilly, cloudy day - this soup sounds so delicious. Thank you, Donna.
This "Scottish soup sounds heavenly. Oh, the fat! Oh, the calories! YUM!
My dad always made that mistake too!
I love your cheese soup recipe! This one I'll certainly save - thanks!
When we're gaun up the hill of fortune, may we ne'er meet a frien' comin' doun!
I love that saying! And your soup sounds tasty too. :)
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