At The End Of A Long, Hard Day

There are some recipes I rely on to raise flagging spirits, comfort foods that always work. This is what I come home to at night on those days when you get an email at 4:30 about the project your boss forgot about that means you'll still be at your desk studying spreadsheets after the rest of the office has gone home because he needs a report for a 9 AM meeting tomorrow. Or the drycleaner ruined your favorite shirt, the cat's sick and the carburetor on the car is making that funny noise again. When you've had that kind of a day, this is definitely for you. Stop and pick up a salad on the way home and dinner is served. This is one recipe to always have in the freezer. This will serve 4 as a main course, 8 as a first course. But if I've had a really shitty day, this makes 2 servings for me.

Cheddar and Beer Soup

4 ounces butter
1/2 cup flour
1/2 cup minced onions
1/4 cup minced celery
Salt
Cayenne
1 (12-ounce) bottle light beer
4 cups chicken stock
2 cups whole milk
1 pound sharp Cheddar, grated
Dash hot red pepper sauce
1 tablespoon chiffonade of parsley

In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes at a bare simmer. Season with salt and hot sauce. Reduce the heat and keep warm.

To serve, ladle the soup into each bowl. Garnish with the parsley and scatter with some garlic and herb croutons, store-bought are fine.

The only food I find more comforting than this is on the same theme of melted cheese and bread, welsh rabbit.