Broccoli Beer Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This soup tastes just as wonderful without the beer, making a great broccoli cheese soup. I always make extra and pop individual servings in the freezer.Lori Lee, Brooksville, Florida Ingredients:
5 celery ribs, finely chopped |
3 medium carrots, finely chopped |
1 small onion, finely chopped |
3 tablespoons butter |
4 cans (14-1/2 ounces each) chicken broth |
4 cups fresh broccoli florets, chopped |
1/4 cup chopped sweet red pepper |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup water |
3 cups (12 ounces) shredded cheddar cheese |
1 package (8 ounces) cream cheese, cubed |
1 bottle (12 ounces) beer or nonalcoholic beer |
optional toppings: cooked and crumbled bacon, chopped green onions, shredded cheddar cheese, sour cream and salad croutons |
Directions:
1. In a Dutch oven, saute the celery, carrots and onion in butter until almost tender; add the broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth; stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until thickened and vegetables are tender.
2. Stir in the cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil). Serve desired amount with toppings of your choice. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
3. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally (do not boil). Yield: 12 servings (3 quarts).
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