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January 28, 2011

Broccoli Beer Cheese Soup with Tarragon

I had 2 bags of frozen broccoli in the freezer and we don't really love it around here. I like the fresh, but the frozen stuff usually ends up a little mushy so I figured we'd try to make soup. I found this recipe on epicurious.com and thought I'd mix it up with my beer cheese soup. Seriously, I basically just winged it and it turned out pretty good!

Broccoli Beer Cheese Soup with Tarragon:

4 Tbsp butter (1 stick)
2 - 12 oz bags frozen broccoli, defrosted
1 onion, diced
2 garlic cloves, minced
1/3 cup flour
1 - 12 oz can beer (I used miller lite since it was all we had...ATK recommends Miller High Life!)
4 cups chicken stock
1 cup whipping cream
8 oz cheddar cheese, finely grated
4 oz american cheese, finely grated or cut into small cubes.

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until soft and translucent but not browned, 5-6 mn. Add the garlic and cook another minute.
2. Stir in the flour and cook until golden, about a minute.
3. Slowly whisk in the broth and beer. Bring to a simmer, then add all but 1 cup of the broccoli.
4. Bring entire mixture to a simmer and reduce the heat to low and simmer gently (do not boil) until the broccoli is soft, about 20 mn.
5. Using an immersion blender, puree the soup until completely smooth (safest done off the stove). 
6. Return soup to the stove, add the cream and simmer over medium low heat about 5-10 mn.
7. Whisk in the cheese a handful at a time, until smooth.
8. Add the remaining broccoli and simmer until cooked through, about 10 mn
8. Season with salt and pepper to taste and serve with homemade crackers!

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