Soup’s On

Many years ago, my Mom and I discovered Christkindlmarkt, a wonderful artisan fair in Bethlehem, Pennsylvania modeled after the open air markets in Germany. And so began the tradition. Every December, we pick a weekend to go and really enjoy the market and surrounding areas. Now that we’ve been going for some eight years or so, we have a steadfast routine … particular food stands in the market that we make sure to stop at, local restaurants that are “must stops,” and stores in the area that we haunt.

One of the restaurants that we discovered early on was Bethlehem Brew Works. Situated right in the center of downtown Bethlehem, it has a varied menu, each selection more delicious than the next, but really focused on simplicity. We have gravitated towards a few favorite menu items and, in a rut or not, always make sure to order them. After all, we only go once a year. One of the “must haves” is their Christmas City Spinach Salad… packed with high flavor items likes bleu cheese, candied walnuts and a cinnamon vinaigrette, it totally tickles your tastebuds and is positively addicting. Another item we always make sure to order is their Beer and Cheese Soup. Thick and smooth and creamy, it coats your throat like pure velvet, warming the pipes as it goes down.

Every time we go to the restaurant, I ask for the recipe. They politely say no. I ask for just a list of main ingredients. No to that too. And so began the quest to create my own version of it. Two years ago, I got pretty darn close with my version here. Lately I’ve been experiementing a bit more. Now I omit the celery and have reduced the sour cream to about 1/4 cup. One taste of that soup, and you can instantly feel warm from head to toe.

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