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Man Cook Book

Man Cook Book

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Publicado porwritecorral

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Published by: writecorral on Apr 16, 2009
Copyright:Attribution Non-commercial


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Bill Powell, Oxford, NC


• 2 cups cauliflower or broccoli florets

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1 garlic clove, minced

• 1 teaspoon Worcestershire sauce

12 ounces (1 bottle) of Newcastle Brown Ale

• 14.5 ounces of chicken broth

• 3 tablespoons cornstarch

• 2 cups half and half

• 2 cups aged cheddar cheese, shredded


1. Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium

heat until tender, 5 to 10 minutes. Drain.

2. Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire


3. Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle

Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil

before stirring in the cauliflower.

4. Combine the cornstarch and three tablespoons of water in a small bowl. Let dissolve and

set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add

the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.

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