Recipe Broccoli Cheddar Beer Soup

caseydog

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Broccoli Cheddar Beer Soup

BrocCheBeer001.jpg


Ingredients

1 Pound Broccoli Florets
1 Large White Onion - Diced
2 Cloves Garlic - Minced
1 12 Ounce can/bottle of Beer (I used a Hefeweizen and liked it)
1.5 Cups Heavy Cream
1 Quart Chicken Stock
2 Cups Sharp/Aged Cheddar - Shredded
1/4 Cup Whipped Cream Cheese (I used Roasted Pepper Cream Creese - Optional)
Salt and Pepper to Taste

1. In a stock pot or Dutch oven, heat some neutral oil (canola) and sauté onions and garlic just until translucent.

2. Add beer and deglaze the pan. Let it simmer for a few minutes to cook off alcohol taste.

3. Add broccoli.

4. Add chicken stock. Reduce heat and let simmer to soften the broccoli.

5. Stir in heavy cream.

6. Add cheddar and cream cheese. Allow to melt, stirring occasionally.

7. Season with salt and pepper to taste.

If the soup is thicker than you like, add some more chicken stock. I like mine more on the thick side.

CD
 
Yeah - I meant was it light in colour. This soup has a load of calories in any case. And I'll bet it was very good.

Yes, it was light in color. I think a dark beer might cause the soup color to be off-putting. Not sure, but a wheat beer sounded good, anyway.

CD
 
This looks so good, I have had broccoli cheddar rice but never soup, so I'm super excited to try this in my dutch oven like you said, thank you for the recipe.
 
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