Monday, April 13, 2009

Broccoli, Cheddar and Beer Soup

 

Dinner tonight is an easy broccoli, beer and cheddar cheese soup-ready in twenty minutes.

Dusting the freshly-grated sharp cheddar cheese with flour before adding to my wet ingredients results in a rich creamy soup using low-fat milk.

I started the soup with a simple roux made from the stems of the broccoli coated with a little flour and cooked in olive oil and butter. I deglazed the pan with the beer before adding chicken stock and seasonings. Fresh garlic and a small amount of salt,seasonings and grated carrot complete the soup. Dinner is ready in minutes!
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