Fall Weekends are for College Football & Beer (or Cheddar Beer Soup!)

Fall weekends are a wonderful excuse to enjoy some good treats: good beer, good food, and good college football.  Tomorrow is the BIG GAME in Chapel Hill: NC State is playing at UNC - the clash of the Wolfpack and the Tar Heels.  Football calls for some delicious and easy, hearty food to support a few cold ones.  But I'm always at a loss as to what food, not just greasy and yummy, but somewhat gourmet and healthy(ish) food to eat?  

You MUST have hearty food to watch college football; so I'm banking on making a CHEDDAR BEER SOUP recipe I just saw on the Food Network while sitting around being quiet and lazy.  I hope it soothes my throat and calms my cough enough that I can rally and maybe even go to the big game!

What's better than cheese and beer in one recipe, anyway?  
The fact that this yummy soup only requires 5 ingredients (I do add a simple 6th ingredient for some flair, but you don't have to) and only takes 15 minutes!

CHEDDAR BEER SOUP 

Ingredients:

1/4 cup garlic infused olive oil

3 tbsp unbleached, all-purpose flour

4 cups chicken stock

2 cups grated extra-sharp Cheddar

1 cup dark beer

Chopped scallions for garnish and flavor

Freshly ground salt & pepper

Preparation:

Heat the oil in a large saucepan over medium heat.

Whisk in the flour and cook until it begins to bubble (about 3 minutes).

Whisk in the chicken stock and bring to gentle boil; reduce heat to a simmer.

SLOWLY stir in the cheese in small portions; stirring until completely melted and smooth.

Add the beer and cook until heated through (just barely beginning to simmer).

Season with salt & pepper to taste.

Ladle into bowls, top with some extra shredded cheddar, a sprinkle of scallions (for color & gentle flavor), and enjoy.


Pair the soup with a good Italian loaf and you have the perfect dunking accessory!!

...Go Heels!!