Tuesday, September 17, 2013

Tasty Tuesday: The first hint of fall







Here at the Montgomery household, it is fall. I have my fall candles filling the house with spice, I've had my first pumpkin spice latte, broke out my boots already...and now have officially made our first fall(ish) soup-beer cheese soup. It has that kick to introduce soup into the new season. It would be perfect for a blustery afternoon of football watching (imagining if I actually did watch it anyway, which I don't. Not a fan).
My dinner plan was to make a version of Jillian Harris' apple bacon panini. I had not even looked at her ingredients, just the photos, so I imagined what it would be and easily recreated it:






Either toast the bread and assemble the sandwich in the order above, or use a panini press.

For the beer cheese soup, I tried my best to make it a healthy version, but with the words "beer" and "cheese" in the title, I eventually gave up and gave in. Moderation is key and well, this soup will have to be your cheat meal. I felt great from working out, and then pretty much shot that effort. I rarely do that, so this time I'm just going to allow it. Some things are just worth it. I give you permission to cheat on your healthy diet this once. wink.
Here is the recipe:

2 tablespoons evoo to coat the bottom of a soup pot.
1/2 white onion, chopped
2 tablespoons minced garlic
Combine these ingredients in the pot, let it sizzle a little. 

Beer of choice (no clue what I used, someone left it in our refrigerator, hence this recipe)
Pour your desired amount of beer into the soup, I used about 3/4 of a 12 oz. bottle. Bring it to a boil, simmer for 20 minutes.

1/2 can of cream of chicken soup, with water added to it to make 1 cup
1 cup chicken broth with the other 1/2 can of cream of chicken soup.
Using an immersion blender (or regular blender), blend these two together and add to the soup mixture. Bring to a boil and simmer for 10 minutes.

1 cup flour
2 cups 2% milk, divided
Whisk 1 cup of milk and flour together, add to soup. Follow with the remaining cup of milk. Let it cook for about ten minutes.

5 oz. sharp cheddar cheese
Add in the shredded cheese and stir until blended. Season generously with pepper and a little salt, mixing in. Let the soup cook for about 5-10 minutes longer on low heat and then serve.

You can garnish with chives, bacon bits or any other seasoning of your choice. 

-Laurie


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