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cream soups

Broccoli Beer Cheese Soup

Broccoli_Cheese_Soup.jpg

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.