I love the latest in food trends: comfort food made better. In a way, this is a return to the way food should be. Stuffed. Delicious. Simple. rustic. And full of friends, family and a good laugh. You know the kind of laugh that makes your stomach hurt and you feel like your cheeks are going to droop. Maybe this mentality is just my Northern Michigander coming out of the closet. Anyway, I think food should take time to cook and time to eat.

During my stay in Peru, family lunches included numerous dishes spread over several hours and several conversations. Meals were not so much a means of consumption as a means of taking the time to slow down and enjoy the simple flavors that life has to offer. Alec and I are definitely guilty of eating our food on the go, or even not eating at all. Last night, for example, we had ice cream and beer for dinner. I don’t regret it, but damn, sometimes you just need to drop your ass in the kitchen and have a two hour dinner!

Without further ado, we have Beer Cheese Soup for you:

2 celery ribs, finely chopped
1 small white or yellow onion, finely chopped
1 large jalapeno, seeded and finely chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
A 12 ounce bottle of lager beer – Shorts Brewery – Local’s Light
About 2 1/4 cups low sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
8 ounces sharp yellow cheddar cheese, coarsely grated
4 ounces smoked cheddar cheese, coarsely grated
Salt and freshly ground pepper
Bacon – optional – Cooked and crumbled into the soup
Honey Mustard – Onion Pretzels

Using the leftover bacon fat to cook the vegetables, add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the broth and vegetable mixture until blended and bring to a simmer. Cook this until thickened, about 7 minutes. Add the heavy cream, the two cheddar cheeses, and the remaining half of the beer and bring to a simmer. Stir frequently until thick and creamy. If you choose to add bacon, do so now. Add a few tablespoons of broth if the soup seems too thick. Serve with those pretzels you’ve been eating for the past hour. You know it. I know. Just admit it. It is the first step.