PAM'S BROCCOLI, BEER AND CHEESE SOUP (BBC SOUP)
Was testing out some new soups and combined a couple that sounded good. Hubby likes a beer occasionally and we happened to have one just sitting around, so I used it. LOL Isn't it amazing how you can use what you have in the fridge and come up with something that is really good?
Provided by Pam Ellingson
Categories Other Soups
Time 40m
Number Of Ingredients 16
Steps:
- 1. In a large saucepan or Dutch oven over medium high heat, saute the vegetables with a little salt and pepper in olive oil until partially cooked and the onion is translucent. Turn down the heat to medium and add the broth, hot sauce, Dijon and beer. Simmer about 10 minutes until the vegetables are tender.
- 2. In a small microwaveable bowl, melt the butter and add flour. Stir and microwave for another 20 to 30 seconds. Add the roux to the soup and whisk or stir well to avoid lumps. Let soup thicken, stirring occasionally.
- 3. Remove from heat and stir in cheese gradually until melted. When melted, stir in sour cream and cream. Taste and adjust seasonings. Bring soup up to serving temperature and serve with crackers, crushed pretzels or buttered rye toast.
BROCCOLI AND BEER CHEESE SOUP
Enjoy this flavorful cheese and beer soup made using Frozen Broccoli Cuts - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Cook broccoli as directed on package, using 2-quart saucepan.
- In small bowl, combine 1/2 cup of the milk and flour; stir with wire whisk until well blended. Stir into broccoli in saucepan. Add remaining 2 1/2 cups milk, garlic salt, dry mustard and pepper; mix well. Cook and stir over medium heat until bubbly and thickened.
- Add cheese; cook 2 to 3 minutes or until melted and smooth, stirring occasionally. Add beer; cook until thoroughly heated, stirring constantly. Garnish with popcorn.
Nutrition Facts : Calories 390, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 1170 mg, Sugar 11 g
CREAMY BROCCOLI & CHEESE SOUP
A warming creamy soup made with broccoli and cheddar cheese
Provided by emmabubble
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
- Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
- Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
- Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.
BROCCOLI SOUP WITH CHEESE TOASTIES
Use up any leftover cheese - blue, cheddar, red leicester... - in these melty baked sandwiches with soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
- Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Nutrition Facts : Calories 464 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.28 milligram of sodium
PURPLE SPROUTING BROCCOLI, BUTTERMILK & BLUE CHEESE SOUP
Make the most of seasonal broccoli with this vibrant soup, ideal for lunch or a light supper served with warm crusty bread. Garnish with a sprinkling of mixed seeds and chives
Provided by Esther Clark
Categories Lunch, Starter
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a flameproof casserole or saucepan over a medium heat and fry the onion and celery with a pinch of salt for 10 mins until beginning to soften. Add the potatoes, broccoli and stock, and bring to a simmer. Cover and cook for 20-25 mins, or until the thick broccoli stalks are tender enough to pierce with a cutlery knife. Remove from the heat and add half the buttermilk and 80g of the blue cheese. Blitz everything together using a hand blender until smooth. Season to taste, then stir in the cream, remaining buttermilk and the lemon juice.
- Ladle the soup into the bowls and top with the rest of the cheese, the seeds, chives and a drizzle of olive oil, then serve.
Nutrition Facts : Calories 427 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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