Broccoli Soup {Beer & Cheddar}

I’m still getting over being sick so I wasn’t really planning on cooking today. In fact, I even listened to my husbands advice and rested at home while he took Hailee to church….

{Awww. What a sweet guy!}

I was functioning {fairly} normally by the time they got home, so that sweet man, took both us girls to breakfast, and then we decided to take our mini girl to the snow. Her very first time!

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She was ECSTATIC!

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The entire. Time. We. Were. There. AND the whole 30 minute drive home.

{Can you get high from snow?}

?

Anyway, we went to breakfast at Andre’s {a local bakery} where we had fresh cranberry scones and coffee. And, there, right at eye level next to where you pay, they had this delicious fresh loaf of garlic sourdough bread looming on the counter. Calling us….

We bought it. Didn’t have plans for it yet, but it was GARLIC and BREAD. Doesn’t get much better than that. And that was the first thing that brought the idea of soup for lunch to my head.

Second was, we were cold from the snow. Soup. Duh.

What topped it all off was my husband picking up beer to enjoy while watching the 49er game… That gave me time to cook while he watched the game and Hailee napped.

Add beer that I could cook with, and you have broccoli beer cheddar soup!

The ingredients:

  • 3 Tablespoons butter
  • 1/2 cup minced onion
  • 4 cloves minced garlic

 

  • 2 cups Chicken Broth
  • 2 cups Half & Half
  • 1 cup beer

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  • 4 {heaping} cups Broccoli
  • 1/2 cup Ham {or bacon, this is left over from Christmas}
  • 1 cup Cheddar Cheese
  • Salt and pepper to taste

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Also, I forgot to include

  • cornstarch and water {for thickening}

Saute onion and garlic in 3 Tablespoons of butter until translucent.

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Pour in beer, let simmer for a good minute or two. Add chicken broth.

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Add broccoli and bring to a low boil, and put the lid on for 5-10 minutes, until broccoli is soft.

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Wait. Wait. Wait.

At least 5 minutes of waiting a smelling that marvelous smell…

Yum.

Now, take off the lid and add the half and half.

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Simmer for another minute.

Now, turn the fire to low. Grab a slotted spoon and scoop most of the broccoli into a blender. Blend until fairly smooth, I like to leave a few chunks in mine.

Add chunky broccoli puree back into your pot of soup. Stir well.

Add a cup of cheddar cheese and salt and pepper to taste.

Stir.

Now, depending on the consistency you want, add a mixture of cornstarch and water, {approximately 1 tablespoon/1 tablspoon} until you get it as thick as you want. I probably had to add 2 tablespoons of each.

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Serve steaming hot, top with cheddar cheese, fresh pepper. And serve with yummy bread!

 

2 Comments

  1. Olivia says:

    December 31, 2012 at 12:42 am

    Awwww! She has mittens:D she needed those on our walk the other day! Love that bread was the inspiration- there is hardly a better place to start;) For tonight, you win- we are having leftovers, which is so nice, but yours sounds delicious!

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