Broccoli Beer Cheese Soup
An unusual combination of broccoli, beer and cheese come together to make this thick and delicious soup.
4 cups water
1 chopped onion
1 lb. broccoli florets
1 oz. Bouillon, beef (granules)
¾ cup butter
1 ½ cup flour
¼ teaspoon garlic powder
¼ teaspoon white pepper
Salt and cayenne pepper to taste
2 lb. cubed Cheddar cheese
4 cups milk
2 oz. beer
Put the water and onions in a large pot and bring to the boil. Add the garlic powder, white pepper, cayenne pepper and salt and half of the broccoli. Bring to the boil again. Add the soup base and lower heat. In a saucepan, make a roux. When the roux thickens, gradually stir into the soup. Keep whisking as you pour to prevent lumps from forming.
In a second saucepan, heat the milk and cheese to just below boiling point until the cheese melts, stirring constantly. Blend into the soup and add the remaining broccoli. Simmer for 10 minutes. Just before serving, add beer.
For making a roux: Heat oil. Add in flour, a little at a time while stirring constantly. Lower the heat and keep stirring until the flour turns a chocolate brown. Take off fire.