Ingredients (~4 servings)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, grated
- 1 cup heavy cream
- 3/4 cup vegetable stock
- 8 oz amber ale or lager (2/3 of a standard bottle)
- 1 lb fresh broccoli florets, chopped into 1/2-inch pieces
- 1 large carrot, peeled and shredded (~3/4 cup)
- 1/2 teaspoon ground mustard
- 1/4 teaspoon smoked paprika
- 6 oz sharp cheddar cheese, shredded by hand
- Salt and black pepper to taste
Cook the Roux
Melt the butter in a large Dutch oven or soup pot over medium-low heat. Whisk in the flour and cook for ~3-4 minutes.
You are looking for a “blonde” roux; it should smell like toasted bread and lose its raw flour scent, but do not let it turn dark brown or it will overpower the mild cheese flavor. Stir in the grated garlic and cook for 30 seconds.
Build the Beer Base
Slowly stream in the beer while whisking constantly; it will foam up initially, so go slow to avoid a boil-over.
Once the beer is incorporated and the foam subsides, stream in the heavy cream and the vegetable stock. Whisk until the mixture is completely smooth and free of lumps.
Simmer the Broccoli
Add the chopped broccoli, shredded carrots, ground mustard, and smoked paprika.
Increase the heat to medium and bring the soup to a gentle simmer. Cover and cook for ~15-20 minutes. The soup is done when the broccoli stems offer no resistance when pressed against the side of the pot with a spoon.
Emulsify the Cheese
Turn the heat down to the lowest possible setting. If the soup is boiling when you add the cheese, the proteins will tighten up and the oil will separate, creating a greasy slick on top.
Stir in the shredded cheese one large handful at a time, waiting for each batch to fully melt before adding the next. Taste for seasoning; the cheese is salty, so you may only need a small hit of salt or plenty of cracked black pepper to finish.
Broccoli Beer Cheese Soup
Ingredients
Ingredients (~4 servings)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic grated
- 1 cup heavy cream
- 3/4 cup vegetable stock
- 8 oz amber ale or lager 2/3 of a standard bottle
- 1 lb fresh broccoli florets chopped into 1/2-inch pieces
- 1 large carrot ~3/4 cup, peeled and shredded
- 1/2 teaspoon ground mustard
- 1/4 teaspoon smoked paprika
- 6 oz sharp cheddar cheese shredded by hand
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot, whisk in flour and cook 3-4 minutes until blonde.
- Add grated garlic, cook 30 seconds.
- Slowly stream in beer, whisk until foam subsides.
- Add cream and stock, whisk until smooth.
- Stir in broccoli, carrots, mustard, and paprika.
- Simmer covered 15-20 minutes until broccoli is tender.
- Reduce heat to lowest setting.
- Add cheese gradually, stirring until melted.
- Season with salt and pepper to taste.
