Broccoli Cheddar Beer Soup

A possible inscription for my tombstone reads as follows: “Megan Powell – never met a cream based soup she didn’t like.”

It’s true.  There’s just something about warm creamy goodness that’s comforting, fattening and delicious!

Add beer to that mix – I’d call that a party!

High atop my list of fav cream based soups, sits broccoli cheddar.  Through some tinkering I’ve come up with what I think is the perfect meld of the classic – hopped up a bit of course.

The cheese ratio is pretty much a lie – no way I could only add 2 cups of a beautiful Vermont cheddar to a soup.

For the beer I’d suggest a nice lager or ale, nothing too crazy or hoppy, it’ll over-power the subtleness of the broccoli and the nuttiness of the cheese.  I went with Yuengling, but the choice is yours.

You can serve it in a regular bowl, but who are we kidding?  Who’s gonna turn down a sourdough loaf bowl?  No one I know!  Enjoy!

Ingredients:
8 tbl butter
1 small onion, minced
1/2 c carrot, finely diced
1/4 c celery, chopped
1/2 c flour
1 tbl salt
1 t pepper
1/2 t dry mustard
1/2 t paprika
1/4 t freshly grated nutmeg
1 c chicken broth
1 c cream
2 cups milk
1 t hot sauce
1 t Worcestershire
2 c Vermont cheddar cheese, shredded
12 oz beer
4 cups broccoli florets, cooked

Directions:
Melt the butter in a large pot over medium heat.  Add the onion, carrots and celery and cook until carrots are tender, about 10 minutes.  Add salt and pepper.  Add flour slowly and stir often for approximately 2 minutes.

Remove pot from the heat and add mustard, paprika and nutmeg.  Mix well.  Add chicken broth while stirring and breaking up any lumps.

Return the pot to the heat and cook for 20 minutes, stirring occasionally.

Remove pot from the heat and slowly stir in cream and milk.

Return pot to stove, increase the heat to medium-high and add hot sauce, Worcestershire, beer and broccoli.  Bring to a boil, whisky constantly.  Reduce heat to low and simmer, whisking until creamy and thick, approximately 10 minutes.  Stir over low heat until cheese melts.

Remove the pan from heat and whisk in cheese, 1 handful at a time until melted.

Serve topped with more cheese.

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8 thoughts on “Broccoli Cheddar Beer Soup

  1. Pingback: Broccoli Cheddar Soup « ambitiousdishes

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