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Creamy Broccoli, Beer, and Cheddar Soup
A full bottle of beer goes into the pot alongside two cups of chicken stock and five large broccoli crowns. Eight ounces of cream cheese melt into the simmering liquid, giving the broth a thick, smooth body before the heavy cream and two cups of shredded cheddar finish the job. Chicken bouillon paste deepens the savory base without needing a long simmer. Ready in 45 minutes, serves six, and holds up well reheated — top each bowl with the reserved quarter cup of cheddar.
Equipment
- Saucepan
- Stovetop
- Blender
Ingredients
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 bottle of your favorite beer
- 2 cups chicken stock
- 5 large crowns fresh, finely chopped broccoli
- 8 ounces cream cheese
- 1 tablespoon chicken bouillon paste or powder
- 1 cup heavy cream
- 1 teaspoon salt
- 10 or so grinds fresh black pepper
- 2 cups shredded Katahdin Cheddar plus ¼ cup for garnish
Instructions
- 1Warm the butter in a large saucepan until melted, then stir in the chopped onion and cook until translucent. Pour in the beer, scraping the bottom of the pan to release any browned bits, followed by the chicken stock and chopped broccoli.
- 2Bring the liquid to a simmer and cook for 10 minutes. Stir in the cream cheese and chicken bouillon paste, keeping the heat low until the cream cheese melts completely. Mix in the heavy cream, salt, and black pepper.
- 3Sprinkle in 2 cups of the shredded cheddar cheese. Stir continuously over low heat until the cheese melts smoothly into the broth. Don't let the soup boil here, or the cheese might separate and become grainy.
- 4Blend the soup directly in the pot using an immersion blender until it reaches your preferred consistency. Alternatively, process the mixture in small batches using a standard blender and pour it back into the saucepan.
- 5Keep the soup warm on very low heat until you're ready to eat. Ladle into bowls and top with the reserved 1/4 cup of shredded cheddar cheese.
Notes
- Texture: Skip the blending process entirely if you prefer a chunky, rustic vegetable soup.
- Serving: Ladle the soup into a hollowed-out bread boule for a classic, hearty presentation.
- Cheese: Grate your own high-quality sharp cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Recipe Details
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