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“Another great recipe from the Neiman Marcus Taste Cookbook. Tastes great topped with crispy croutons. I make with Bass ale, as this was suggested in the cookbook.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tbsp butter in a large saucepan over medium high heat. Add the onion and garlic and saute for 3 minutes. Add the half and half and bring to a boil. Reduce heat to low nd simmer 5 minutes.
  2. Add both cheeses and whisk until thoroughly melted. Remove pan from heat and transfer to a blender in batches. Blend to a creamy consistency.
  3. Transfer soup to clean saucepan over low heat. Gradually stir in ale and cream. Bring to a simmer. Season to taste with salt and pepper. Add in dash of tobasco and worcestershire.
  4. Ladle into serving bowls.

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