Boring? No, thank you...

December 16, 2006

Boring? No, thank you...

I don't know if I should be thoroughly insulted or just consider the source, but evidently being an insurance agent is considered being the most boring thing ever according to Snow. I read that and I said....I'm not boring! Am I? I don't think so nor do I think the job is boring. I think there is a stereotype of that field being like that, but I don't think it applies to me. I actually like my job. Good thing too because I'll be busier at work, my coworker had her last day this last Friday. My bosses have a place up in the mountains so Monday I'll be all alone. But I actually kind of like that. I'm fine if you just leave me alone and let me do my job.

I made beer cheese soup today! That's not boring! Au contraire! I saw the recipe in a Williams Sonoma catalog and it made me homesick for Minnesota. We had a place to get eats next door where I worked and he made beer cheese soup. I made it according to the directions and it was yummy! I add buttered popcorn as a garnish and a dash of cayenne. Next time I will adjust the recipe with a pale ale instead of a dark ale and I'll not use sharp cheddar, it had a bit of a bite. A plain aged cheddar or Colby would do fine. It was a nice excuse to drink dark ale, like I need one.

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cheddar-ale soup

4 Tbsp. (1/2 stick) unsalted butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
1/3 cup all-purpose flour
1 3/4 cups milk
1 3/4 cups chicken stock (I used low-sodium organic)
1 bottle (12 fl. oz.) ale
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/4 lb. sharp cheddar cheese, grated (I'd suggest using un-sharp!)
salt, to taste
cayenne pepper, to taste
Buttered popcorn, (I used microwave popcorn)

In stockpot over medium-low heat, melt butter. Add onion, celery and carrots; cook, stirring occasionally, until very soft, 10-15 minutes. Stir in flour; cook 3-5 minutes. Increase heat to medium-high; whisk in milk and stock. Bring to simmer; cook, stirring often, until thickened, about 10 minutes. Using immersion blender, puree until smooth; strain through fine-mesh sieve. (I pureed, but did not strain it, I wanted all the fiber).

Return mixture to pot; set over medium heat. Add ale, Worcestershire and mustard; simmer 5 minutes. Whisk in cheese 1/2 cup at a time, letting each addition melt before adding more; do not allow soup to boil. Season with salt and cayenne. Ladle into warmed bowls. Serves 4-6.
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We're getting rain. Started last night and on and off all day. I love it! Worked around the house, wash, cleaning, wrapping and we're doing the tree. Still intend to get a batch of marshmallows made tonight and maybe some peanut brittle, although we usually don't make peanut brittle when it's raining, it doesn't seem to set right, but I'll still try.