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!