Beer Cheese Soup
It's October, which means the weather is nippy and you're probably looking to cozy up with a hearty, satisfying dish. Nealey Dozier from The Kitchn has a hack for ultra-silky beer cheese soup -- just what you need on a chilly Autumn evening. Here's a hint: take out the eggs...
I didn't want to go the Velveeta route -- I'm not opposed to it in small amounts, yet I know a lot of people are -- but I needed something to stabilize the soup without altering the flavor. I had an Aha! moment when I remembered my favorite homemade ice cream (from the fabulous Jeni's Splendid Ice Cream cookbook), which uses cream cheese in place of eggs. I applied that same theory to my beer cheese recipe and I'm so glad I did. The cream cheese kept my soup soft and creamy, with no stringy blobs of cheddar in sight!
Photo by The Kitchn