DUTCH CHEESE SOUP

DUTCH CHEESE SOUP

Ingredients:
2 cups shredded aged Gouda cheese
¼ cup all-purpose flour
4 tablespoons (½ stick) butter
2 cups light cream, heated to very warm
2 cups whole or 2% milk, heated to very warm
½ teaspoon Worcestershire sauce
3 drops of Tabasco sauce

Directions:
Salt
Paprika
PUT THE CHEESE in a blender. In a 2-quart saucepan, stir the flour and butter together
and cook over low heat for 2 minutes, stirring. Do not let the mixture brown. Slowly
stir in the cream and milk and cook, covered, stirring occasionally, until the soup is
the texture of heavy cream. Turn the blender on low and slowly pour the hot mixture
into the cheese until the mixture begins to froth.
Pour the soup back into the saucepan and heat, stirring constantly, until it is hot but not
boiling. Add the Worcestershire, Tabasco, and salt to taste. Pour into individual soup
bowls or mugs and sprinkle with paprika. Serve right away.
bread
OATMEAL RUSKS
RUSKS ARE TWICE-BAKED BREADS, IN THIS CASE OATMEAL ROLLS THAT ARE SPLIT AND
BAKED A SECOND TIME UNTIL CRISP. YOU MIGHT WISH TO SERVE HALF OF THE FRESH ROLLS
AT DINNER AND MAKE THE REST INTO DRIED RUSKS, WHICH WILL KEEP FOR WEEKS IF
STORED IN AN AIRTIGHT CONTAINER IN A COOL PLACE.
Makes 16