Broccoli Beer Cheese Soup
Most beer cheese soups turn grainy because the acidity of the beer curdles the warm cream. I build a sturdy roux base first and keep the heat gentle to ensure the emulsion holds together while the broccoli softens.
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.
Notes
Add cheese slowly on low heat to prevent separation.
Did you make this recipe?Let me know how you liked it below!