It's AUTUMN in Wisconsin! I'm SO happy, I could cry! These are things I love about autumn:
Beautiful color change on the leaves of the trees.
A crisp nip in the air that requires the addition of an adorable and comfy sweater and/or a scarf around my neck.
Football. Or more specifically, THIS kind of football
Or THIS kind of football *giggle* (Readers who are Chicago Bears fans, I love you!)
That being said, I think that my favorite thing about autumn is bring big, warm, comforting SOUPS to our table. Like THIS one:
If you're reading this from your email, please CLICK HERE to get the recipe!
My absolute favorite part of this soup? EVERY. LITTLE. THING.
I used the most incredible blend of Kerrygold cheeses. A full POUND of it! The ratio of 10 ounces of Red Leicester (like an aged sharp cheddar) with 6 ounces of Dubliner (it has elements of mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan) was sort of a brilliant decision *insert shameless back patting here*
Using beer instead of broth for the soup adds LOADS of extra flavor, and come on... does anyone need an explanation of why I included bacon? If so, you're likely TOO NEW to grasp my undying devotion to pork products.
But Becca, why did you put VEGETABLES in it? Umm... because broccoli is good for you, and if I'm going to continue on my quest to be #FitBy50, I simply must eat a daily dose of vegetables. The end.
- 3 ounces unsalted butter
- 1 medium onion, diced
- 1 rib celery, diced
- 1/2 teaspoon black or white pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dry mustard
- 3 ounces all-purpose flour
- 12 liquid ounces beer (any variety), room temperature
- 24 liquid ounces (3 cups) whole or 2% milk
- 10 ounces shredded Kerrygold Red Leicster (or any other sharp cheddar) cheese, plus extra for garnish (if desired)
- 6 ounces shredded Kerrygold Dubliner (or any other nutty flavored) cheese
- 4 strips bacon, crisply cooked and crumbled bacon, plus extra for garnish (if desired)
- 8 ounces (1 cup) fresh steamed (or frozen) broccoli, chopped
- salt, to taste
- In a large Dutch oven or soup pot, melt butter over medium heat.
- Add onion, celery, and all spices, except for salt. Cook over medium heat until vegetables are soft, approximately 5-7 minutes. Meanwhile, steam (if using fresh) broccoli, and set aside. Also, heat milk in a saucepan over low heat, just until it's warmed through.
- Stir flour into onion and celery mixture and allow it to cook for about a minute. SLOWLY whisk in the beer and then the milk. (If you whisk in too quickly and/or your liquids are too cold, the fat will not combine with the liquid and you won't be able to get a nice, thick cheese sauce)
- After liquids have been incorporated, reduce heat to medium low and stir in the cheese. Allow to cook for 8-10 minutes, stirring occasionally so that the cheese doesn't stick to the bottom of the pot.
- Add steamed or frozen broccoli and bacon and stir to combine. Cook for another 2 minutes, then ladle into soup bowls, garnish as desired, and serve