Last Saturday, we had two sets of friends over for dinner, and it was one of those special gatherings that brings a happy glow to the cook. We’ve known these friends for many, many years. Our daughters are the same age and graduated from high school together. So perhaps part of the reason for the glow was that we are all so comfortable together.

Then there was the beer and wine. Clif had an assortment of beer from Craft Beer Cellar in Portland, where our son-in-law works. Craft Beer Cellar sells hundreds of different kinds of beer, which has become as specialized as wine. Not all of our guests are beer lovers, but the ones who do like beer were impressed with Clif’s selection. For the wine lovers, there was a nice bottle of a white wine called Viognier, from Meridians in Fairfield. There’s nothing like good wine and beer to bring a happy glow to a party.

Flickering candles and a tree with blue Christmas lights provided an actual glow in the little house in the big woods. While perhaps they weren’t essential, candles and tree surely set the stage for the food and the wine.

The centerpiece of the meal was cheddar cheese soup—creamy and rich and adapted from a Moosewood recipe. This soup is a  favorite with the family, and it’s one I make for the holidays. For gatherings, I put the soup in a crock-pot, and nearby I have big bowls of cooked broccoli and tortellini so that guests can serve themselves. That way, they can have exactly how much they want of the soup, broccoli, and tortellini.

“Very, very good,” was the consensus about the soup. There were seconds for some of our guests and requests for the recipe. Now that surely brings a glow to the cook’s cheeks because one of the chief delights of cooking is to feed and please people.

To add to the meal there was also the brie appetizer that one friend brought and the chocolate and coconut squares from another friend. Surely they contributed to the happy mood of the party.

In the end, I truthfully I can’t say whether it was the beer, the wine, the candles, the soup, the appetizer, or the dessert that made this gathering such a success. Whatever it was, there were kisses and hugs as everyone left and a promise to get together after the holidays.

All in all, it was some party, as we Mainers like to say.

 

Cheddar Cheese Soup Recipe
(Six hearty servings by itself; Eight with the addition of broccoli and pasta)

10 medium size potatoes, peeled and diced
2 large carrots, peeled and chopped
1 large onion, chopped
2 tablespoons of oil
2 large cloves of garlic, cut in thirds
6 cups of water
2 teaspoons of dried dill
8 ounces of cream cheese, sliced in four or five segments
2 cups of grated cheddar cheese (Go for a good, sharp brand and please do not buy the pre-shredded cheese. The taste of this soup hinges on the quality of the cheddar.)
Salt and pepper to taste. (I use two teaspoons of salt and liberal grinds of the pepper mill.)

In a large stockpot, heat the oil and sauté the potatoes, carrots, and onion for 5 minutes or so. Add the garlic and sauté for 30 seconds, then add the water and the dill. Let simmer for 45 minutes or an hour, until all the vegetables are really soft.

If you don’t have an immersion blender, buying one before you make this soup would be a very good idea. Immersion blenders are not expensive and are ever so much easier to use than one with a glass container. Directions for an immersion blender: Place the stockpot in the sink and blend the potatoes, carrots, garlic, onion, and water. When this is smooth, add the cream cheese in chunks and blend until smooth. Return the pot to the stove and on a medium heat, add the cheddar, salt, and pepper. At this point, the soup must be kept warm enough so that it is hot but low enough so that it doesn’t boil. No matter how careful you are, it will probably develop a skim on the top. No need to worry. Just stir it into the rest of the soup, and the skim will melt.

Directions for a blender with a glass container: In four batches, blend the potato, carrots, onions, garlic, water with a slice of cream cheese that has been quartered. Be sure not to fill the container too much and to cover the top with some kind of cloth as you blend. This soup is hot, and it will burn you if it spurts out the top and onto your hand. I speak from experience from my pre-immersion blender days.

Any kind of pasta can be added to this soup as well as broccoli. I serve them on the side so that the pasta and broccoli don’t swell or get too mushy in the soup.

Happy holidays and happy anytime that you have this soup.