Pumpkin and Spice

Once Halloween is over and the weather here in Florida starts to cool down, my thoughts turn to the upcoming holidays. Come November, I'm totally ready to start getting ready for Thanksgiving and Christmas... This year, however, I'm feeling a little more wistful than usual, because I won't be home for the holidays. I don't know about you guys, but this time of year, I crave tradition and things that make me remember holidays past.

One food that always makes me think of winter time and the holidays is my dad's beer cheese soup. Once the weather would get cold, his soup was one of my favorite dinners, and every year Dad would make it to take to the annual Christmas party. It's rich, cheesy, with smoky bacon, and a slight tang from the beer. Pair it with a crisp green salad and some crusty sourdough bread, and you're on your way to cozy soup heaven!

I have made a few changes. The soup is very rich, and I tweaked some ingredients to make it a little lower in fat and calories, while still keeping it creamy and delish. The original recipe used a full pound of bacon- I cut it back to half a pound, and used turkey bacon instead. Instead of whole milk, I use 1% milk (I've tried skim before, and the soup separates... 1% works much better.) These simple tweaks make it a smidge healthier, without sacrificing any taste.

You'll no doubt notice that one of the ingredients is Cheez Whiz. Please, please, don't be put off or grossed out by this! You really can't taste it, but it makes a big difference as far as the texture goes. I promise, no one will guess you used it! I use the "lite" Cheez Whiz.

As to the beer, Dad always used Budwiser, but I prefer to use something a little bolder. This time, I used Kona Brewing Co. Pale Ale. I've also used Sam Adams Boston Lager and Moosehead Lager, all with great results. I don't like using light beer, because I don't think it adds enough flavor. On the flip side, I wouldn't use a super-dark beer like Guinness or a stout, because the flavor might be too strong.

This soup is also easy to make vegetarian- just skip the bacon and sautee the onion in a bit of canola oil or butter, and use vegetable bouillion instead of meat bouillion.

Dad's Beer Cheese Soup
Serves about 8

• 1/2lb turkey bacon, chopped
• 1 onion, chopped
• 1/2T canola oil
• 1 bottle beer (as I said, I used Kona Brewing Co. Pale Ale)
• 4T chicken, vegetable or ham bouillion (I think the ham base tastes best- it boosts the bacon flavor)
• 1/2 gal 1% milk, reserve one cup
• 1T Worchestershire sauce
• 1t Tabasco sauce
• 1 jar (15oz) Lite Cheez Whiz
• 4oz extra sharp cheddar, shredded
• 1c cornstarch

In your soup pot, heat 1/2T canola oil (use 1T if you aren't using any bacon). Cook the chopped turkey bacon until it begins to brown and crisp. Add the chopped onion and cook until it softens. Pour a splash of beer into the pot and scrape the bottom of the pot to deglaze and get up all the yummy crusty bits. Add your bouillion of choice. Mix to dissolve, then add all but 1c of the milk. Add the Worchestershire and the Tabasco, and heat the milk until it steams.  Once the milk is steaming, add the Cheez Whiz and cheddar, stir until the cheeses melt. (Do not allow to boil, or the cheese will separate.) Once the cheese is melted, add the rest of the beer. In a jar, shake together the cornstarch and reserved milk. (You can also whisk it together in a bowl, but the jar is easier.) Pour it into the soup, and stir until the soup thickens, about 5-10minutes.

Serve with a fresh green salad and sourdough bread. And a nice, cold beer.