Author Notes
After submitting my recipe for fennel orange breadsticks, which only uses half a cup of beer, I remembered what I do to use the rest of the beer in the bottle (I'm not a beer drinker. Those who are otherwise inclined could just drink it, I suppose, but I think this soup is better). —louisez
Ingredients
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1 tablespoon
butter
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1
large onion, diced
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2 pounds
broccoli, stalks peeled and sliced, florets broken up
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pinch
nutmeg
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salt, to taste
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pepper, to taste
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2 quarts
vegetable broth
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1 1/2 cups
half and half
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4 cups
grated sharp cheddar
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1 1/2 cups
beer
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dash
crushed red pepper
Directions
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Melt butter in soup pot. Add onion and saute till translucent. Add beer and cook 15 min.
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Add broccoli, salt, pepper, and nutmeg, and crushed red pepper. Pour stock in and bring to a boil. Reduce heat and simmer till broccoli is cooked.
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Remove from heat and puree with immersion blender (or puree in batches in food processor). Add half-and-half. Return to heat and bring to a boil. Simmer 10 minutes. Stir in cheese. Cook till cheese is melted.
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