Still on a mission to find creative ways to use up the leftover porter from the Square Dance… and some giant heads of aging broccoli I rescued from the compost pile. Seemed the perfect opportunity to try Broccoli, Beer & Cheddar Soup! (Naturally Ella provided a great starting point.) Pretty darn tasty, definitely a unique taste, but didn’t blend smoothly, so the texture and color were slightly off-putting. Probably would be fine for those with a higher powered blender, or with more cheese stirred in (the original recipe called for four cups!) As it was, I found myself stuffed after just one bowlful… forget how filling soup is, especially when it’s got “liquid bread” stirred into it! Well worth trying out, even if I’m not in a particular hurry to make it again… provided a couple good, hearty meals that also fed my nostalgia for Wisconsin.
Broccoli, Beer & Cheddar Soup
2-4 cloves garlic, minced
1/4 cup flour (I replaced a tablespoon or so with kischk)
12 oz. beer of choice
1-3 teaspoons dijon or spicy brown mustard, to taste (or dry mustard if you have it)
4-6 cups veggie stock (can replace part or all with water, milk, or another liquid)
2 large heads broccoli, chopped (or equivalent, maybe 5 cups)
Salt and pepper, to taste
Grated cheddar (I had less than 1/4 cup to spare, so I stirred in a few tablespoons for more creaminess as well. You could certainly add way more cheese, maybe 1-2 cups)
Minced chives (optional)
Sauté onion in a few tablespoons of oil until soft, then add garlic and cook for another minute or two. Add a bit more oil and gradually add in the flour, then cook for another 3 minutes or so, stirring frequently, until gets a bit of a “nutty” aroma. Add the beer and cook for about 10 minutes, until reduced to about half, then stir in the mustard, broccoli, a generous sprinkling of salt and pepper, and enough liquid to cover and cook for another 10 minutes or so, until the broccoli is tender. Remove from heat, blend until smooth (or desired consistency), stir in cheese, adjust seasoning to taste, and enjoy! Garnish with minced chives and enjoy!