This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
New York Cheddar Cheese Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon butter
1/2 cup onion, chopped
1/2 cup carrots, peeled and thinly sliced
1/2 cup celery, diced
2 tablespoons green bell pepper, seeded and diced
1 1/2 tablespoon flour
4 cups chicken stock
2 tablespoons grated Parmesan cheese
1 1/2 cup shredded sharp Cheddar cheese
salt and pepper, to taste
1 can (12 ounce size) evaporated milk
grated apple (optional)
directions
Melt the butter in a stockpot or large saucepan over medium heat. Add the onions, carrots, celery, and green pepper. Cook, stirring, until the vegetables are softened.
Stir in the flour and stir constantly for 2-3 minutes. While stirring, slowly add the stock. Bring the liquid to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 20 minutes.
Add the cheeses, salt, and pepper and stir constantly until the cheese is melted. Stir in the evaporated milk. Let the soup heat through but do not let it boil.
Serve the soup hot with freshly grated apple on top.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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