Welcome Comfort Foods with Cheesy Hop Soup and Sheet Biscuits

Cheesy Hop Soup and Sheet Biscuits

Fall is nipping at our toes, despite the fact that a welcoming summer is lingering. This invasion of our senses usually means the resurrection of comfort foods in the kitchen. With the fires over on the other side of the lake in Peachland, and the threat of friends homes and livelihoods, comfort food seems all the more on my mind as I hope for the best. 

When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead or a favourite blanket. Comfort foods nourish the soul as well as our bodies. They tend to be foods that remind us of simpler times. They are familiar, simple foods. While an oven baked meatloaf with mashed potatoes, cheesy macaroni and cheese and a steaming cinnamon infused apple pie have been staples for many of us, for some of us comfort food may include a delicious gooey lasagna, a complex curry, earthy borscht or udon noodles. What is your comfort food?

It is not uncommon in late summer for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot, but, there is absolutely NOTHING on the planet as comforting to me as a delicious, homemade soup. There's something very satisfying about making this from scratch in your own kitchen from start to finish; and using up all those bits and pieces in the refrigerator is just another bonus.  No matter what evokes these feelings of comfort in each of us an ideal comfort food should "stick to the ribs," meaning it supplies a sense of fullness and satisfaction long after it is only just a memory.

I think we all deserve a warm, comforting bowl of hot soup. The rich flavours and warming textures of cheese, beer and bread evoke memories of pure happiness. Back in the day this was probably one of the very first soups I ever had the pleasure of preparing. Then again, there is absolutely nothing so comforting to me as something featuring my ultimate comfort food... cheese. Here we are faced with cheese in the soup and the biscuits. As Ina Garten would say, "How perfect is that?" These flaky, buttery cheesy biscuits cry out for a dunk in a bowl of "hopped-up" soup. Cheddar was the cheese of choice but nothing would prevent you from using a myriad of hard cheeses languishing in your refrigerator. With this recipe, based on one from Eat Magazine, I make no apologies whatsoever for its cheese, butter and carbs but I do apologize for not having enough to share with more than 4 of my friends. 

**Cheesy Hop Soup**

1 tablespoons butter
1 leeks, white part only, thinly sliced
1 garlic clove, crushed
2 carrots, finely diced
1 celery stocks, finely diced
1-1/2 tablespoons flour
1/2 teaspoon dried mustard
sea salt, to taste
1-1/2 cups beer (amber ale or wheat beer)
1-1/2 cups chicken stock
1/2 cup homogenized milk
1 tablespoon local honey
2 cups Cheddar cheese, grated

In a medium-sized saucepan melt butter. Add leeks and minced garlic. Cover and saute until translucent, but not browned, approximately 10 minutes. Add diced carrot and celery sautéing for about 6 minutes until softened. Sprinkle with flour, ground mustard, and sea salt. Stir and cook for 1 minute.

Gradually add beer and simmer until liquid id reduced by half, 6 - 6 minutes. Gradually stir in stock, then milk. Cover and allow to simmer over low heat for 20 minutes, to allow flavours to develop.

While still on stove at a low temperature add grated cheese in small handfuls, stirring after each addition. Serve hot. The soup can be kept in the refrigerator up to 5 days. Reheat gently, do not boil.

Serves 4

**Cheesy Sheet Biscuits**

2 1/4 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon sea salt
1/2 teaspoon ground mustard
1/2 cup cold butter
1 cup grated cheese
1 tablespoon spring onions or chives, thinly sliced
1 cup cream
1 egg, lightly beaten

Preheat oven to 425F. Line a baking sheet with parchment paper.

In a large bowl whisk flour, baking powder, sugar, salt and ground mustard. Lightly toss in grated cheese and spring onions. With the large openings of a box grater grate cold butter into the flour mixture and toss with flour mixture to incorporate well.

In a small bowl mix the cream with the beaten egg.(set aside a little in the bottom of the bowl for brushing the biscuits). Pour into flour mixture. With a fork stir just until the mixture comes together. With your hands gather into a ball and shape into a 3/4-inch thick rectangle on the parchment paper lined baking sheet.

With a sharp knife cut dough into small squares and try and separate somewhat. Bake for 15 minutes then reduce the heat to 400F. Continue baking until tips are deep golden and biscuits are puffy, about 10 minutes more. Serve warm for dunking in the soup.

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