Hey, friends! I hope everyone had a great weekend. Ours was wonderful but went by way too fast. Doesn’t that always happen, though? Good news: I have lots of food to share with you this week. But first, CHEESE.
So no one felt the need to give me a heads up on National Cheese Day last week. I was bummed that I was unable to celebrate but we made up for it yesterday with lots of cheese. The soup is similar to beer cheese soup that is popular in pubs but instead of beer, apple cider is used. We used an Angry Orchard hard apple cider – the alcohol cooks out but you could totally use a non-alcoholic apple cider and it would be equally delicious. The soup was served in homemade pretzel bread bowls. Bread bowls have been on our “kitchen bucket list” for a couple of years now and I’m not sure why it took us so long to check it off the list.
The soup starts with crisping up some bacon and then cooking onions and garlic in the bacon fat until softened and translucent. Butter and flour are used to thicken the soup and then the cider is added and cooked until slightly thick and the alcohol is cooked out. Add in the half and half for the ultimately richness and then comes the cheese. The recipe called for cheddar and colby jack – if I were to make this soup again I might use a monterey jack for a little heat. I felt like it was missing that. The crisped bacon is added and then serve in the bread bowls. We topped our soup with a little bacon, fried sage (!!!) and some chives for freshness.
The ultimate comfort food = cheese + carbs and that’s just what this dinner is all about.