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Cheese Soup

Glenn Lindgren: In Minnesota and Wisconsin, everyone eats beer cheese soup, a creamy combination of sharp cheddar cheese and good American beer. It's a great dish on a cold day. For some reason, it's always served with fresh popcorn on top.

Raúl Musibay: In Miami, where the days are never cold and rarely cool, we enjoy our own cheese soup. There is no beer in it -- although that might not be a bad idea! I'm not so sure about the popcorn though!

Jorge Castillo:Sopa de crema de queso is made with a cheese that was very popular in Cuba: Gouda cheese. It's a great tasting cheese that melts easily and makes a deliciously rich soup. The perfect place to dip your hunk of freshly baked Cuban bread.

4 tablespoons butter
2 teaspoons finely minced onion
1 small clove garlic, minced
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
6 ounces grated Gouda cheese
1 cup heavy cream
salt & pepper to taste

Melt the butter in a saucepan. Add the onion and garlic and sauté briefly at medium low heat. (This is one of the very few times we will ever ask you to go easy on the garlic. You need just a small clove, about 1/2 teaspoon minced.)

Next, stir in the flour quickly to make a paste.

Add the chicken broth, whisking vigorously to avoid any lumps. Continue whisking and quickly add the milk. Bring almost to a boil, stirring constantly.

Add the cheese and continue stirring until the cheese is completely melted and blended into the soup. Reduce heat to low and stir in the cream. Let the soup come back up to serving temperature, but DO NOT let it boil!

Serve hot with plenty of fresh Cuban bread.

Serves 3-4

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