As a self-proclaimed foodie and ingredient junkie, I often get the questions, “What is your favorite item to cook?” or “What dish are you known for?”  I always find this a difficult question to answer because I don’t have one favorite thing I like to make. What I made every week one month (like my paella obsession) isn’t necessarily what I’m making every weekend now…more and more roasted vegetables.

But something I always circle back to is soup.  I love it. I pretty much have it with every meal. We always have a soup prepared in our fridge to have with lunch at home on the weekends or to take in the office during the week.  I enjoy cold soups in the hot Georgia summers; like Avocado or Gazpacho; or good old traditional standbys like Cream of Broccoli or French Onion.

When I think of cold, rainy, winter nights, which we have had our share of lately, I think of a spicy Beer Cheese Soup. It’s warm, comforting, laced with jalapenos and a delicious afternoon snack on rainy afternoons. Especially when you use a hot pretzel for dipping.  Yum!

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Jalapeno Beer Cheese Soup with Himalayan Pink Salt dusted Pretzels

Jalapeno Beer Cheese Soup

Printable Version

Ingredients

  • 1/4 cup butter
  • 1 chopped yellow onion
  • 1/2 cup chopped celery
  • 2 cloves of garlic
  • 1 TBS all-purpose flour
  • 1 cup chicken broth
  • 1 (12-ounce) beer of choice, I used a Bud Light
  • 1 bay leaf
  • 10 ounces low-fat, extra-sharp cheddar, shredded
  • 8 oz cream cheese, I use Neuchâtel
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 2 TBS diced jalapenos + one fresh jalapeno, sliced
  • 3 splashes Worcestershire sauce
  • Frozen pretzels (bake according to instructions)
  • 1 TBS, Himalayan Pink Salt

Directions

Melt butter in a stockpot over medium heat. Add chopped onion, celery and garlic. Saute until soft. Add chicken broth, beer and bay leaf. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add salt, pepper, mustard, jalapenos and Worcestershire sauce. Reduce heat to low and cook until soup has thickened.

Garnish with sliced jalapeno and serve with a hot baked pretzel.

 

Be sure to check out more delicious soup recipes from the talented members of the #SundaySupper Community:

Do The Chicken Dance (chicken {or other poultry} soups)

Where’s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

 Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

Of course once you have seen all of the recipes for the day, you’ll not want to miss our #SundaySupper conversation on twitter each Sunday.

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

 

A Bloody Good Bloody

June 20, 2011

Today I returned home from a lovely vacay in Santa Rosa beach, FL where we attended a dear friend’s wedding.  We stayed at a cute beach house on 30-A and ventured a mere block down the street to Stinky’s Fish Camp for dinner Friday night.  Sunday morning we headed back (afterall, is was only half a block away) and after chatting with some locals ordered probably the best Bloody Mary I’ve had in a long time.  Not only was it chock full of tasty pickled veggies like green beans, okra and olives but also included a lemon and lime wedge, celery (of course!) and a perfectly cooked Gulf shrimp. 

When I open my dream restaurant on the beach, this Bloody will definitely be on the menu!

Best Bloody Eva

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