Finally....we got snow...and then some! It's so beautiful here when it snows that it's hard to not to be happy that we're stuck inside with Christmas presents still to be purchased and no way to get them!
We did venture out yesterday to make a run to the Mailpost...the mister was just dying to get behind the wheel - it's where he does his best swearing and since he's not allowed to swear in the house he was starting to go thru withdrawals. I think he got enough of a fix driving the two miles down and back to the Mailpost that he'll be fine for at least a day! Everyone on the road yesterday was worth at least one expletive...and no one knew how to drive in the snow except for the mister, at least in his humble opinion...driving with the mister in snow is the equivalent to Mr. Toad's Wild Ride...on Steroids.
Riding with the mister took every ounce of willpower that I had - so when we returned home, I headed straight for the kitchen to whip up the most calorie-laden dinner I could think of...it had to have butter, cheese and cream...and it had to taste so good that I wouldn't mind the extra pound on the scale this morning...and it did. This is cold-weather-chilled-to-the-bone soup...with a touch of fun! The popcorn topping is my favorite part - and the trick is to eat the popcorn before it becomes saturated from the soup...so you have to eat fast and slurp, slurp, slurp!
Beer Cheese Soup With Popcorn - Adapted from Sandy Nollan and Mary Ellen Smith, St. Paul Children's Hospital Association Cookbook
3 cans (14 oz.) chicken broth
1 (12 oz.) beer, divided**
1/2 cup butter
1/2 cup flour
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
1 teaspoon garlic, minced
1 1/2 cups grated medium cheddar cheese
1 1/2 cup grated sharp cheddar cheese
2 cups cream (you can use half-and-half)
2 cups popped popcorn, plus more for snacking
In a large stockpot, melt butter. Add flour and brown slightly, stirring constantly. Gradually add half of the beer**, and broth. Bring to a boil, stirring occasionally. Add vegetables and garlic, reduce heat to simmer and cook for 20 minutes or until vegetables are tender. Add cheeses and cream and remaining beer but do not boil, stir until heated through, about 5 minutes. Ladle soup into bowls and top with a handful of popcorn, serve immediately. Serves 6 to 8.
**If you don't want or like the full taste of beer, then add all of it at the beginning instead of just half, that way it will blend in with the broth and the alcohol will cook off.
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"It is Christmas in the heart that puts Christmas in the air." ~W.T. Ellis
