Broccoli Beer Cheese Soup

By: Co+op, welcome to the table

Recipe Information
Total Time: 30-40 minutes
Servings: 6

It’s cold outside, so why not warm up with a cheesy, hearty soup? If you just stocked up on broccoli after our amazing 12 days of good food deal, you’ll definitely be prepared. Looking for more great deals? Substitute Old Amsterdam’s aged Gouda, currently at $5 off per pound. For the beer, we recommend something rich and flavorful, like North Coast’s Old Rasputin Imperial Stout, or Paradise Creek Brewery’s MooJoe Milk Stout.

Ingredients

• 1 yellow onion, diced

• 2-3 cloves garlic, minced (about 1 tablespoon)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1/2 pound russet potatoes, peeled and diced

• 1/4 cup all-purpose flour

• 3 cups vegetable or chicken stock

• 1-12 oz. bottle dark beer

• 1 tablespoon Dijon mustard

• 1 1/2 teaspoons dried thyme

• 11/4 pounds broccoli, finely chopped

• 1 cup milk

• 1/2 pound cheddar cheese, shredded

• Salt and pepper to taste

Preparation

1. Heat the butter and oil in a stock pot over medium-high heat.

2. Sauté the onions and garlic until soft and translucent, then add the diced potatoes and stir in the flour.

3. Add the vegetable or chicken stock, beer, mustard, and thyme and bring the liquids to a simmer.

4. Simmer about 10 minutes and then add the chopped broccoli.

5. Simmer for another 10 minutes until vegetables are very tender.

6. Turn down heat and puree the soup with a stick blender on low speed (or blend in a blender in small batches). Add the milk and shredded cheddar cheese and stir until well blended.

7. Add salt and pepper to taste.

Serving Suggestion

Serve with crusty bread and a salad for a warming weeknight meal.

Chinese-inspired Beef and Broccoli

By: Robin Asbell

Recipe Information

Total Time: 25 minutes
Servings: 4

One of the best ways to save on your food budget is to cook family meals at home. We love to encourage shoppers to build up their recipe books, especially when we’ve got great sales happening in our store. Wednesday, October 23 through Sunday, October 27, our Meat department’s line of Oregon Country Beef steak cuts and ground beef is on sale at prices you’ll love. Take advantage of that deal and try this make-at-home version of a restaurant favorite.

Ingredients

• 1 pound broccoli or broccolini, large florets

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 2 teaspoons sugar

• 2 tablespoons rice wine or sherry

• 1 teaspoon rice vinegar

• 1/4 cup chicken stock

• 1 teaspoon sesame oil

• 2 teaspoons cornstarch, divided

• 2 tablespoons ginger root, minced

• 2 cloves garlic, minced

• 1 tablespoon peanut oil, or canola

• 1 pound steak, sliced

• Cooked rice

Preparation

1. Put on a large pot of water to boil, then blanch the broccoli by dropping it into the boiling water for one minute. Drain and rinse with cold water. Drain.

2. In a cup, mix the oyster sauce, soy sauce, sugar, rice wine, rice vinegar, chicken stock and sesame oil, then whisk in the cornstarch. Reserve. Mince the garlic and ginger and reserve. Heat a wok or heavy skillet over high heat until hot, then add the oil and swirl the pan to coat. Toss in the beef and sear briefly one side before stirring. When the outsides of the strips are browned but the insides are still pink, add the garlic and ginger and stir for a few seconds, then add the oyster sauce mixture. Stir constantly until thickened, then add the broccoli and toss to heat through and coat with sauce. Serve hot over rice.