Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 2 cans (10-34 ounces each) condensed Cheddar cheese soup
- 2 cloves garlic, minced
- 4 egg yolks, beaten
- 1/2 cup apple cider OR juice
Makes: 4 servings
Dippers:
cut-up, cooked frankfurters
cooked mini meatballs
dill pickle chunks
cut-up French bread
cauliflower
In an earthenware fondue pot, heat the soup and garlic over a low heat to just below boiling; then remove from heat.
Stir half of the hot soup into the bowl with the beaten egg yolks; then blend that into the remaining soup.
Stir in the cider; return to heat and heat through, stirring constantly.
Transfer pot to source of heat at the table. Adjust heat when necessary to keep the fondue warm.
Swirl dippers in fondue and enjoy eating them.
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