Hello Everyone! I hope all of you had a wonderful Thanksgiving.
For those of you who do not celebrate Thanksgiving, I hope your past week was filled with epic meals you shared up and down on Instagram.
It has been all too long since I last posted to the site and that is because I am currently working on some really amazing food-related adventures for all of you.
A little more on that later. This past Thanksgiving, I outdid myself. We visited my wife’s family this year and I didn’t lift a finger. To be perfectly honest I felt a little useless not cooking so I helped clean up as much as possible.
Part of my clean-up duty involved eating all of the amazing food my wife’s family and their guests brought.
Someone even brought a smoked turkey which meant there was plenty of bird for everyone and then some.
I have no shame to admit I stuffed my face to the point I felt my stomach was about to hemorrhage.
Several days later I feel like a bit of a gluten so it’s time to begin watching my food intake until Christmas dinner. As a result, I have been looking for tasty meals that are a bit lighter than the Thanksgiving feast I just finished on my toasted bagel this afternoon.
One of those meals is none other than Spicy White Cheddar Beer Soup from A Flavor Journal.
Now that the weather is a bit cooler and we are transitioning into soup and sweater weather, why not indulge in a really tasty soup? This soup looks amazing and it will help you curb the heavy meals for a few days. That is until your stomach and calory intake can recover from Thanksgiving.
Much like in the picture, I highly recommend you serve this soup in a bread bowl. You won’t regret the decision.
The list of ingredients can be found below but I highly recommend you visit A Flavor Journal for the full recipe with step by step instructions and anecdotes from Sara Rose the websites creator.
As for the upcoming changes to Fiercefork, be sure to keep an eye on the website as well as the Facebook page (click here) for some upcoming culinary adventures you won’t want to miss! All I can say at the moment is that it’s going to help improve your cooking skills while giving you more confidence in the kitchen.
4 Tbsp. unsalted butter
- 1/2 cup celery, chopped
- 1/3 cup carrot, finely chopped
- 1 cup white onion, chopped
- 1 Tbsp. garlic, chopped
- 1 Tbsp. jalapeno, chopped (remove seeds)
- 1/4 cup AP flour
- 1 cup of light beer (a light lager is preferable)
- 1 cup chicken stock
- 1 bay leaf
- 1/2 Tbsp. black peppercorns, whole
- 1/2 Tbsp. caraway seeds (toasted if possible)
- small handful of fresh thyme sprigs
- 1/2 cup milk
- 1/2 cup half and half
- 2 1/2 cups of white cheddar cheese, shredded (adjust this to your liking!)
- salt and pepper to taste
- 2 (large) or 4 (small) bread bowls
- chives and chopped bacon, for garnish
Photo and full recipe source: A Flavor Journal