go pack

The NFL is nowhere on my list of priorities, but as a food lover, the Superbowl does present a pretty terrific opportunity to break some bread with friends.

How cute are these little Pigs-in-a-Blanket, compliments of the lovely Lori?



The sausages qualified this menu item as our Pittsburgh dish.

And in honor of the 2011 World Champion (does anyone else think that description is a little bit over the top?) Packers, some Cheddar Beer Soup that earned a spot in my recipe file:



For those interested in trying it out -- and if you're like me, not knowing one bit about the kind of beer to use, but braving the beer aisle anyway -- here's the recipe:

Cheddar Beer Soup

4 Tbsp. butter
1/2 sweet onion, chopped
2 small carrots, chopped
1 celery stalk, chopped
1 garlic clove, minced
1/2 c. flour
2 c. chicken broth
2 c. whole milk
12 oz. light beer (I used a white beer called Hoegaarden -- surely the Germans know?)
3 c. sharp cheddar cheese, shredded (plus more for topping)
1 Tbsp. sugar
salt and pepper, to taste

1. Melt butter in Dutch oven on medium heat.  Add onion, carrots, celery and garlic.  Cook until softened, about 5-7 minutes.
 
2. Stirring constantly, add flour to the mixture.  Cook about 3 minutes (mixture will clump).
 
3. Continuing to stir constantly, slowly add broth.  Stir and cook until a thick paste forms, about 3 more minutes.
 
4. Slowly add milk and beer, continually stirring.  Cook until foam is gone and soup thickens slightly, about 5 minutes.
 
5. Add cheddar, salt, pepper, and sugar.  Simmer on medium-low for 20 minutes.
 
6. Serve topped with extra cheddar as a garnish, and a torn piece of French baguette for scraping up the last bite of goodness in your bowl.

Hope y'all enjoyed the weekend, and topped it off with some tasty munchies, too!