Cream Of Broccoli And Cheddar Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy cheesy soup that is made quickly and goes great with a ham sandwich. Ingredients:
2 large heads of broccoli |
1 med onion |
2 cloves of garlic |
1/4 cup celery chopped fine |
2 –10 oz yuengling lager (use any you like) |
salt & pepper |
1 – 4oz velvetta cheese (smallest one) |
2 cups cheddar cheese grated |
2 – 3 cups of half and half cream |
1 can chicken broth |
1/2 cup butter |
Directions:
1. Chop onions, garlic and celery fine (celery is best
2. done in a food processor) – sweat slowly in a large
3. pan or dutch oven style pot, with 1/2 cup butter and two
4. teaspoons of olive oil (extra virgin is best)
5. chop broccoli fine do not use stems, add to the onion,
6. celery and garlic mixture slow cook for two or three
7. minutes.
8. Add beer and cook until fork tender
9. In separate pot take 2 tablespoons butter add velveta
10. cheese, half of the cream I start with 1 1/2 cups –
11. slowly add the remaining cheeses, add the remainder of
12. the Cream, Salt and Pepper to taste.
13. Add the cheese mixture to the broccoli mixture – mixing with a light
14. whisking motion.
15. In a small pot make a rue with 2 tablespoons butter and 2 tablespoons flour – add the can of chicken stock to the rue and mix into the broccoli cheese – your soup should be made to your
16. desired viscosity you can add more flour to make a
17. thicker soup by adding some more cheeses I often
18. will add some parmesan cheese at the end just to give
19. some bulk.
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