I can’t believe I haven’t posted in months (and this post was supposed to be posted a couple weeks ago)…but here I am and hopefully I’ll be back on track, it is comfort food season!
October has been full of big changes for me and so far they have been good. The past few months have been leading to these changes and causing me more stress and anxiety then I care to admit. However, the changes have been made and so far so good. Along with the two main big ones (a new car and job of you’re wondering) I have decided to make a lot of little changes also, why not, change is my October word of the month. 🙂
The past year has been full of challenges that have been overcome and hopefully we will end the year off positive.
So, with all that being said…let’s talk food!
Fall is my favorite time of year for food, warm, comforting, hearty foods. The foods that make you feel all cozy inside.
I haven’t really been making anything in the kitchen as of late not sure why but it just hasn’t been on my list. I find if I’m really stressed, or not, I have been making more time to do art. However, one of the changes I plan on making is to get back into menu planning and prepping meals ahead of time. (See my previous attempt here) But I’ll get into that another time. Back to warm comforting foods…
This past weekend I did get in the kitchen, we had a few apples that needed to be eaten and I have been having a taste for beer lately, so I made a Beer, Cheese & Apple Soup. The original recipe was from Half Baked Harvest you can find it here. Below are the changes I made, I did find the original to be a little sweet for my taste.
Beer, Cheese and Apple Soup
Adapted from Half Baked Harvest
1 sweet onion, chopped
2 tbsp olive oil
3 cups chicken (or vegetable) broth
2 apples (small to medium sized), peeled and chopped
1 (12 oz) beer, use your favorite keeping in mind the flavor of the beer will be present in the soup, I used New Planet Belgian style ale
1/4 cup GF flour blend
1 cup milk
3 cups shredded cheese (I used mostly cheddar with a little Colby mixed in)
Heat the olive oil in a large stock pot and add the chopped onion. Cook the onion until translucent, slowly add half the chicken stock. Continue cooking until the stick has reduced. Add the chopped apple, cook until soft. Add the remaining stock and beer. Using an emersion blender, blend the soup until smooth. (Or to your liking)
In a small bowl, whisk the flour into the milk until combined. Slowly add the milk mixture into the soup, stirring as you pour. Add cheese a cup at a time, stirring and letting it melt between each cup.
Season with salt and pepper to taste and top with an oat and pecan crumble. Enjoy hot.