Glenn Lindgren: In Minnesota and Wisconsin, everyone eats beer cheese soup, a creamy combination of sharp cheddar cheese and good American beer. It's a great dish on a cold day. For some reason, it's always served with fresh popcorn on top.
Raúl Musibay: In Miami, where the days are never cold and rarely cool, we enjoy our own cheese soup. There is no beer in it -- although that might not be a bad idea! I'm not so sure about the popcorn though!
Jorge Castillo: Sopa de crema de queso is made with a cheese that was very popular in Cuba: Gouda cheese. It's a great tasting cheese that melts easily and makes a deliciously rich soup. The perfect place to dip your hunk of freshly baked Cuban bread.
Made with a Gouda cheese that melts easily and makes a deliciously rich soup.
INGREDIENTS:1 small clove garlic, minced
Next, quickly stir in the flour to make a paste. Add the chicken broth, whisking vigorously to avoid any lumps.
Continue whisking and quickly add the milk. Bring almost to a boil, stirring constantly.
Add the cheese and use a spoon to continue stirring until the cheese melts completely and blends into the soup.
Reduce heat to low and stir in the cream. Let the soup come back up to serving temperature, however do not let it boil! Salt and pepper to taste
Serve hot with plenty of fresh Cuban bread or any non-Cuban bread you may be saddled with in your part of the country.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
Search or Browse All of the Recipes by Photo