Beer Cheddar Broccoli Soup

• Produce

  • 12 oz Broccoli florets, fresh
  • 1/2 cups Carrots
  • 3 cloves Garlic
  • 1 Onion

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1/4 cup Flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar, sharp
  • 2 cups Milk

• Beer, Wine & Liquor

  • 16 oz Beer - see notes

Found on beergirlcooks.com

Directions

• In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
• Add garlic and cook another 2 minutes or until fragrant and softened
• Turn off heat and add beer
• Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
• Add broccoli and chicken stock
• Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
• Add carrots
• Whisk together milk and flour in a measuring cup - no lumps!
• Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
• Keep stirring until thickened
• Add cheese one handful at a time, stirring to melt cheese until adding the next
• Transfer 1/3 to 1/2 soup to a food processor or blender and process until chunky smooth and add back into the soup pot - see notes
• Reheat until hot enough to serve
• Serve in hollowed out bread bowls