Cream
of Racism soup is a time-honored tradition in the Fat Kid household.
While it’s great any time of year it really flourishes in the winter.
The creamy, starchy soup combined with the satisfaction of surviving yet
another winter unstarved is a wonderful experience. And now, I share
the love with you.
Cream of Racism Soup:
2 large onions, diced
4 ribs of celery, diced
4-5 large garlic cloves, minced.
3 bottles of sweet or smoked beer (pretty much anything but IPA works.)
4-6 large russet potatoes, peeled and cubed.
3-4 large carrots, peeled and sliced.
1 quart half and half
1 7 oz block Dubliner cheddar, shredded.
3-6 ounces smoked gouda cheese, shredded.
1 cup roux
Salt & Pepper to taste.
In
a large soup pot saute onions and celery until translucent, then add
garlic and cook another 2-3 minutes. Add all 3 bottles of beer and boil
potatoes until soft. Add remaining ingredients starting with the half
& half, and stir until all the cheese is melted and the soup is
thickened. Serves 6-8.
((A Note From the Fat Kid:
I'm sure that many if not most of you will be curious about the name. I am the one who coined it originally. We had gone to a cheese tasting party and one of the cheeses we tried was the wonderfully tasty irish cheddar Dubliner. Upon first eating the cheese I had three thoughts: Wow, this is delicious cheese; This would make some amazing potato soup; Is that last thought I just had racist?
And so the name of this deliciousness was born. And as many of you may know, I only condone vegetarian cuisine if it is in fact delicious. So there you go.))
oh my god. Must eat this asap. nom nom nom
ReplyDeletethis is chef fatty I like to make this I will roast the mira pux and potato's in the oven I coat then in a little olive oil little Spanish paprika mustard powder onion powder and fresh or dried thyme. cook til potatoes are golden brown. while that is cooking put beer half and half and chicken stock in a pot. bring it simmer add the roasted veg add roux after it is thicken then take it off the heat and add cheese salt pepper this makes the cheese not separate. if it cant be classy atleast make it tasty.
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