A cheeky little blushing Rarebit!
This quick and easy supper time dish is a variation on Welsh Rarebit except that its blended with tomato soup.
Serve on rye bread with traditional ale or cider.
Total Preparation Time: 17 minutes
30g butter (for spreading on the toast)
15g all-purpose flour
1/2 tin ¾ tin– condensed tomato soup (more if desired)
30ml Worchestershire sauce (adjust to suit taste)
115g-140g shredded Strong Cheddar Cheese
6 slices of toast (rye is particularly delicious)
Toast the bread and spread with butter. Keep warm.
Melt the butter in a medium sized saucepan over a medium-high heat.
Add the flour. Continually stir the sauce until the mixture turns into a paste.
Gently stirring, add the milk and blend in the tomato soup.
Add in the Worchestershire sauce. Gradually stir in the cheese until the sauce is smooth and creamy.
Reduce the saucepan heat and simmer for 5 minutes.
What is Welsh Rarebit?
Welsh Rarebit (cheese-on-toast) is a vegetarian dish which originated from eighteenth-century taverns in England and reflects a traditional rabbit-hunter’s supper.
The spelling of Welsh Rarebit has at least 3 variations based on locality – Welsh Rarebit, Welsh Rabbit or more infrequently rarbit.
This supper time dish is the result of false etymology because it doesn’t contain real rabbits! Another example of false etymology is toad-in-the hole (sausages in batter) because it doesn’t contain real toads. Pigs in Blankets in another example.