I thought the same, but you can replace the cauliflower with broccoli if cauli isn’t your thing.
The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough–super delicious).
It’s one of those things that many people had to approach me with first, each with the rather suspicious “just trust me…”
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I’ve noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can’t reccomend that enough.
No way to toast a bowl effectively in an oven that I can figure out. Not without destroying the integrity of the bowl.
Then you introduce melted cheese, and depending on the cheese, it might disintegrate right into the soup…
Plus, remember that toasted and dried bread absorbs a lot more moisture than fresh, so by toasting the bread you’re running the risk of it soaking up the soup. You would end up with a spongy mass tasting of tomato soup, which would just leak out all over your plate and be rather unappetizing.
Best to stick to the traditional sammich, I think. It’s a classic for a reason.
You might be able to mix some cheeses and serve a tomato soup with a topping similar to French Onion soups… Then toast up some breadsticks, and serve the soup in a crock. That way, you have the fun of dipping the breadsticks into the cheese/soup for a little added fun.
Might be a good way to use stale breadsticks, especially if you cut some texture into the crust and really let the interior soak up the cheese and soup.
I thought the same, but you can replace the cauliflower with broccoli if cauli isn’t your thing. The heavy gets too heavy. Give the beer cheese soup a shot on its own first (if you want, leave out the veggies and sop it with sourdough–super delicious).
It’s one of those things that many people had to approach me with first, each with the rather suspicious “just trust me…”
But, my friend, give it a shot I did, and all I can say is, uhh, just trust me.
One thing I’ve noticed, after making a few batches, is that you should use a medium to sharp cheddar. The mild stuff gets lost in the flavor mix.
And the sourdough sop, can’t reccomend that enough.
How practical would it be to have like a grilled cheese sourdough bowl of tomatoe soup?
Well, I am not sure…
No way to toast a bowl effectively in an oven that I can figure out. Not without destroying the integrity of the bowl.
Then you introduce melted cheese, and depending on the cheese, it might disintegrate right into the soup…
Plus, remember that toasted and dried bread absorbs a lot more moisture than fresh, so by toasting the bread you’re running the risk of it soaking up the soup. You would end up with a spongy mass tasting of tomato soup, which would just leak out all over your plate and be rather unappetizing.
Best to stick to the traditional sammich, I think. It’s a classic for a reason.
You might be able to mix some cheeses and serve a tomato soup with a topping similar to French Onion soups… Then toast up some breadsticks, and serve the soup in a crock. That way, you have the fun of dipping the breadsticks into the cheese/soup for a little added fun. Might be a good way to use stale breadsticks, especially if you cut some texture into the crust and really let the interior soak up the cheese and soup.
The bowl, right?