It’s October, which means the weather is nippy and you’re probably looking to cozy up with a hearty, satisfying dish. Nealey Dozier from The Kitchn has a hack for ultra-silky beer cheese soup — just what you need on a chilly Autumn evening. Here’s a hint: take out the eggs…
Photo by The KitchnI didn’t want to go the Velveeta route — I’m not opposed to it in small amounts, yet I know a lot of people are — but I needed something to stabilize the soup without altering the flavor. I had an Aha! moment when I remembered my favorite homemade ice cream (from the fabulous Jeni’s Splendid Ice Cream cookbook), which uses cream cheese in place of eggs. I applied that same theory to my beer cheese recipe and I’m so glad I did. The cream cheese kept my soup soft and creamy, with no stringy blobs of cheddar in sight!
Vanessa Lyons
Vanessa was an online editorial intern at culture. She grew up in New Hampshire enjoying her mother’s glorious cooking, which ignited a zeal for tasty cuisine. A stint at a specialty food and wine store only elevated this desire, specifically for cheese and any of its fermented accompaniments. When not attempting to bolster her cheese knowledge, she escaped to coastal Maine or locked herself in her bedroom to read Game of Thrones.
