Thursday, September 19, 2013

Cooking: Cheese and Onion Soup with Cheese Bread

Having had a disgusting block of rubbery, Jameson-flavoured cheddar in the fridge for about two weeks, I finally decided to do something about it tonight. I was thinking macaroni and cheese at first, but this thing was so rank there's no way that wouldn't have been equally vile. No, what I really needed was some way cut down its sickly sweet faux whiskey flavour, and I thought hiding it away in a cheese bread might just do the trick.

After a quick search I landed on this recipe, which proved nice and easy and used up the vast majority of the stuff. I did still have a bit left over though, so with my bread in the oven, I decided that I'd mix the rest of it with some regular cheddar and try making a cheese and onion soup to go with it.

Aside from replacing three quarters of the milk with stock (I though all milk would make a bit too rich), I went with this recipe for the soup. Well, until I decided it wouldn't yield much soup at all and that I'd double the amount of stock and milk going in. That, of course, meant I didn't have enough flour in there for it to thicken so I ended up having to add a couple of tablespoons more (dissolved in water) before I could add the cheese.

Despite the last-minute alterations, the resulting soup was delicious - nice and creamy, with a tasty, well-balanced flavour, with only a hint of faux Jameson nastiness. Success! The bread, despite containing the vast majority of the cheese had even less of it. To be honest it was a bit bland; ideally I think you'd need to much stronger-flavoured cheese in there than cheddar. I did enjoy the crispiness it leant the outside crust though, and hey, it was fucking edible, which is more than I can say for the stuff that was sitting in my fridge a couple of hours previously. :D

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