Prep time: 15 minutes Cook time:
15 minutes Serves 4
Most broccoli cheese soups have the same ingredients: butter, onion, broccoli, cheese, and milk. This one adds beer for a wonderful malty flavor. You can use nonalcoholic beer if you’d like.
4 tablespoons (½ stick) butter
1 onion, chopped
2 celery stalks, sliced
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups vegetable broth or chicken stock
1 (12-ounce) can beer
2 cups broccoli florets
1½ cups shredded Cheddar cheese
1 cup light cream
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1.
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In a large saucepan, melt the butter over medium heat. Add the onion, celery, and garlic and cook for 3 minutes, stirring, until beginning to soften. Add the flour and stir for 2 minutes. |
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2.
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Add the broth and beer, bring to a simmer, and simmer for 2 minutes. Add the broccoli florets and simmer for 4 to 5 minutes, stirring occasionally, until the broccoli is tender. |
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3.
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Stir in the Cheddar and cream until the cheese is melted. Do not
boil. Serve hot. |
Variation: Instead of the beer, you can use more chicken stock or vegetable broth. If you do omit the beer, add 1 tablespoon Dijon mustard along with the cheese for more flavor.
