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November 26, 2007
best broccoli cheddar soup so far
I've been in major cooking mode all weekend, and it carried over into today with some leftover broccoli that I turned into soup. Broccoli Cheddar is one of my favorite soups, but it doesn't always come out the way I'd like, so I wanted to write this version down so I can remember it. If you want to try it, it's after the jump.
4 tablespoons butter
4 tablespoons flour
8 oz. shredded cheddar cheese
3 c. chicken stock
1-2 teaspoons Worcestershire sauce
1/2 bottle of beer
1 teaspoon dry mustard
a pinch of cayenne
salt and pepper
broccoli (or whatever else you like)
In one pan, heat chicken stock with beer and Worcestershire. In a separate pan, make a roux and, when the roux is cooked, add mustard, cayenne, and enough stock to make a thick paste. Slowly incorporate the cheese. Once it is all incorporated, add the rest of the stock, little by little. Salt and pepper to taste, then add in the broccoli.
This soup was a little thick but, to be honest, I'm not sure exactly how much stock I used... it was frozen into cubes and yogurt containers after the last time we made a chicken. You might need a little more or less, depending on what you like. This is a mix of the recipe from the "Loaf and Ladle Cookbook" and my own changes based on past unhappiness. If you're ever in Exeter, NH, you must go to the Loaf and Ladle.
Posted by kelseyfrost at November 26, 2007 06:11 PM
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