A couple of months ago I took the following picture of a recipe from a magazine:
I was excited to try it out - I love tomato soup and I love cheese - but after taking a closer look at it, I found a very serious problem:
Do you see the problem with this recipe for a FIVE-cheese tomato basil soup???
THERE'S ONLY FOUR CHEESES.
I'm not crazy, right? There's only four cheeses, not five?
It's like they forgot the last line of the ingredients.
Believe me when I say that this has been driving me crazy for the past two months.
So, now that Austin is experiencing an incredibly cold cold front, I'm in the mood for a good homemade tomato soup.
QUESTION: What type of cheese would make a good fifth cheese for this Sumptuous Five-Cheese Tomato Basil Soup?
Suggestions? Or should I just let it go and be content with four cheeses?
Hahaha! That is hilarious! I'd probably just stick with the four cheeses . . . Or you could add my favorite cheese, which is Havarti. I don't know how well that would mix, though . . .
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