Chow Last Night

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Michael 'Dog3' Lonergan said:

Hmmm... What's in the fridge. Wow! a big chunk of cheddar, about 1/2 a
green and red bell pepper... no carrots. Oh, there is a bagged salad. Ahh
Haaa... a baguette is resting in the bread box. Sounds like soup to me.
Took a 1/2 gallon of chicken stock from the freezer to thaw.

Sauteed up some diced onion, green and red bell pepper and celery along
with finely cubed potato. Added flour and made a veggie roux. The thawed
broth was slowly added (whisking as I added) and then a bottle of the
S.O.'s coveted ale. Let simmer for awhile and then slowly add in a cup or 2
of whole milk. Let warm for a bit, maybe 1/2 hour and then grate cheddar
into pot a small amount at a time. Stir and let cheese melt. When
soup(chowder) is nice and hot, dump in a bag of frozen peas. Simmer for
about 1/2 hour, stirring now and then. Serve with salad, bread, herbed
butter. 'Twas very good.

I found some really good pre-made croutons which I put on the salad and in
the soup.

Don't forget to season with S&P and whatever other seasonings you like.

See soup in ABF or at:

http://tinypic.com/es6hyd.jpg

http://tinypic.com/es6i9x.jpg

Michael

Looks nice Michael. What is S.O ale? Would it work ok using skim milk
instead of whole or does it need that extra fat? Final question - what
dressing did you use on your salad - a viniagrette?

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Quoted message said:

X-No-archive: yes

Michael 'Dog3' Lonergan said:

Hmmm... What's in the fridge. Wow! a big chunk of cheddar, about 1/2
a green and red bell pepper... no carrots. Oh, there is a bagged
salad. Ahh Haaa... a baguette is resting in the bread box. Sounds
like soup to me. Took a 1/2 gallon of chicken stock from the freezer
to thaw.

Sauteed up some diced onion, green and red bell pepper and celery
along with finely cubed potato. Added flour and made a veggie roux.
The thawed broth was slowly added (whisking as I added) and then a
bottle of the S.O.'s coveted ale. Let simmer for awhile and then
slowly add in a cup or 2 of whole milk. Let warm for a bit, maybe 1/2
hour and then grate cheddar into pot a small amount at a time. Stir
and let cheese melt. When soup(chowder) is nice and hot, dump in a
bag of frozen peas. Simmer for about 1/2 hour, stirring now and then.
Serve with salad, bread, herbed butter. 'Twas very good.

I found some really good pre-made croutons which I put on the salad
and in the soup.

Don't forget to season with S&P and whatever other seasonings you
like.

See soup in ABF or at:

http://tinypic.com/es6hyd.jpg

http://tinypic.com/es6i9x.jpg

Michael

Looks nice Michael. What is S.O ale? Would it work ok using skim
milk instead of whole or does it need that extra fat? Final question
- what dressing did you use on your salad - a viniagrette?

The ale is Steven's private stash of beer. I added a bottle of beer to the
mix. S.O. stands for significant other.

I think you can use any type of milk but the consistency and taste will be
s bit different. I used a country french dressing (bottled-Marzetti's)
with some bleu cheese crumbled into it.

Michael

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