Broccoli, Beer, and Cheddar Soup

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

1. 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.
2. 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.
3. 3Sprinkle in the 2 cups of shredded cheddar cheese. Stir continuously over low heat until the cheese melts smoothly into the broth.
4. 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.
5. 5Skip the blending process entirely if you want to maintain a chunky vegetable texture.
6. 6Maintain the soup on very low heat until serving time. Top each bowl with the reserved quarter cup of shredded cheddar cheese.

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