Sunday, April 6, 2008

Chateau Blanc Recipe from the KAXE Throwdown

If you didn't hear the KAXE Cafeteria Soup Throwdown last Friday, Maggie and I were given the following instructions:

Make a soup from the ingredients currently in the Kitchen

Bring 1 ingredient from home

Wow the judge (Don Boese)

My ingredient from home was Beef Bouillon cubes. And I came up with what turned out to be a surprisingly good soup. Some call it the White Castle Soup, I like to call it the Chateau Blanc Soup. *

Here's the recipe:
1 frozen white castle burger (SORRY DAVE!)
1 beef bouillon cube
3 cups of water
day old French bread
1/2 cup onions
2 tsp red pepper flakes
dash of salt

Cut crusty french bread into bite size pieces. Heat butter, onions and red pepper flakes in a sauce pan. As it gets hot and bubbles, add french bread and fry up until browned. Set aside.

Follow directions on the white castle box for thawing/cooking in the microwave. Plop burger in a blender. Puree for 1 minute. Add to pan you cooked the french bread in.....add water - continue to stir. As it begins to bubble, put back in the blender to further puree (it was a little tough getting the bun completely pureed).

Put back in sauce pan and simmer for 5-10 minutes. Serve with breadcrumbs sprinkled liberally on top. Pay no attention to the terrible color and tell no one what you put in it! you'll be surprised by the reaction! Don Boese reacted "It is very American! Surprising!"

The only negative thing to come out of the 1st ever KAXE Cafeteria Throwdown was that no winner was declared. Don said he thought the two soups complemented each other so well he couldn't choose!!! Maggie and I will have to go head to head once again to find out WHO the KAXE Cafeteria Head Chef will be! Stay tuned for more....

*I don't recommend trying this one at home.

1 comment:

Anonymous said...

Enough about you Heidi, we want to know what Maggie made.