Broccoli Cheese Soup

Name: Broccoli Cheese Soup
Total time: PT30-40M
Yield: 6
Ingredients: Ingredients 1 yellow onion, diced 2-3 cloves garlic, minced (about 1 tablespoon) 2 tablespoons olive oil 2 tablespoons butter 1/2 pound russet potatoes, peeled and diced 1/4 cup all-purpose flour 3 cups vegetable or chicken stock 1-12 oz. bottle dark beer 1 tablespoon Dijon mustard 1 1/2 teaspoons dried thyme 11/4 pounds broccoli, finely chopped 1 cup milk 1/2 pound cheddar cheese, shredded Salt and pepper to taste

By:

Co+op

Recipe Information

Total Time:

30-40 minutes

Servings:

Enjoy the benefits of nutrient dense broccoli in this full flavored soup. The addition of beer adds a layer of complexity and richness.

Ingredients

1 yellow onion, diced
2-3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons olive oil
2 tablespoons butter
1/2 pound russet potatoes, peeled and diced
1/4 cup all-purpose flour
3 cups vegetable or chicken stock
1-12 oz. bottle dark beer
1 tablespoon Dijon mustard
1 1/2 teaspoons dried thyme
11/4 pounds broccoli, finely chopped
1 cup milk
1/2 pound cheddar cheese, shredded
Salt and pepper to taste

Preparation

Heat the butter and oil in a stock pot over medium-high heat.
Saute the onions and garlic until soft and translucent, then add the diced potatoes and stir in the flour.
Add the vegetable or chicken stock, beer, mustard, and thyme and bring the liquids to a simmer.
Simmer about 10 minutes and then add the chopped broccoli.
Simmer for another 10 minutes until vegetables are very tender.
Turn down heat and puree the soup with a stick blender on low speed (or blend in a blender in small batches). Add the milk and shredded cheddar cheese and stir until well blended.
Add salt and pepper to taste.