There were terrible calls against both teams, but Chicago really took it in the protective gear. Fox announcers and their rules specialist were as frustrated as the fans. At one point, they suggested the refs were trying to make Detroit right after the bad call they received in Seattle. Hey dude, we're not Seattle. How about officiating this game.
Lunch was disappointing as well. This cook went with the famous Cheddar Cheese Soup from Hudson's that sold at Ford Field. For non-Detroiters, Hudson's was the Detroit equivalent of Marshall Fields. Hudson's suffered the same fate - they are now part of Macy's. The soup is a thick, sharp cheddar variety that seems better suited as a base for Welsh Rarebit.
If you're looking for a wonderful cheesy soup on a cool day, my call would be to give the TD to Cheesehead Chowder, but then, today was all about bad calls.
Hudson's Cheddar Cheese Soup
Ingredients:
2 TB unsalted butter
3/4 Cup onions, finely chopped
3/4 Cup carrots, finely chopped
1/2 Cup celery, finely chopped
1/4 Cup flour
1/2 TB cornstarch
1/16 tsp paprika
1/16 tsp baking soda
1 1/2 Cups whole milk
1 1/2 Cups chicken stock (I added an additional cup at the end because it was too thick)
1 LB sharp aged cheddar cheese, shredded
Salt
Pepper, freshly ground, to taste
Angostura bitters
Directions:
1. Melt butter in heavy pan over medium high heat until foamy
2. Add vegetables and saute until the onion is softened and translucent
3. Combine flour, cornstarch, paprika and baking soda and sprinkle over the vegetables
4. Cook, stirring constantly for at least 2 minutes
5. Add milk and chicken stock and whisk until smooth
6. Heat, stirring often to prevent milk from burning on bottom of the pan
7. When the carrot is soft (about 15 minutes), remove pan from heat
8. If you prefer a smooth soup, blend soup in small batches in a blender
9. Add cheese, stirring to combine
10. Salt and pepper to taste
11. Serve in bowls with a dash of bitters
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