In a 6-quart Dutch oven over medium heat, add butter. Let the butter melt; add the onions and garlic. Sauté for 2 minutes until onions appear translucent. Next add the carrots and celery. Stir into the onion mixture and sauté for 2 more minutes to soften the vegetables. Gradually add in the flour and stir into the vegetable mix until combined (the roux should appear to be a paste-like texture). Cook the roux for an additional couple minutes, stirring constantly. You should hear the roux bubble and sizzle in the pot. Note: Do not let the roux brown. If this happens, then it can have a burnt taste. You would need to discard the roux and start again . Learn How to Make Perfect White Sauce Roux.
Add the chicken stock to the roux one cup at a time. Make sure the cup of chicken stock is completely blended into the roux before adding the next cup. Repeat this process until all the chicken stock has been added and blended with the roux. Stir constantly to keep from sticking to the bottom of the Dutch oven (up to 10 minutes or until the soup base come to a boil). Turn the heat down to medium-low, then add mustard and stir to blend into soup. Salt and pepper to taste.
Turn heat back up to medium. Pour in the beer and stir to combine with soup. Note: Make sure the carbonation is gone before adding to soup base. Next add in the chopped broccoli and stir into soup. Let the soup come back to a boil. Turn the heat down to medium low and let the soup simmer for 20 minutes. Make sure to stir the soup every couple minutes to prevent from sticking to the bottom of the pot.
Remove the soup pot from the heat. Add the soup to blender, in small batches, and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree . Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch into a separate large bowl. When all the soup has been blended, return to the Dutch oven.
Turn heat on to medium low and add the grated cheese. Stir the cheese into the soup until melted and blended with the soup. Finish by pouring in the heavy cream and stir until completely blended into soup and heated through. Season with salt and pepper to taste.
Serve in bowls and garnish with shredded cheese, parsley and popcorn.
Serves 4
Preheat Slow Cooker on high heat.
Pour the contents of the soup base from the Dutch oven into the slow cooker. Next add the beer (make sure the carbonation from the beer is gone before adding to soup base), and then add the chopped broccoli. Stir everything together. Cover with a lid and cook on high heat for 4 hours or low heat for 8 hours.
Remove the lid and add the soup to a blender in small batches and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree. Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch of soup into a separate large bowl.
When all the soup has been blended, return the soup to the slow cooker. Add the grated cheese. Stir the cheese into the soup until melted and blended with the soup. Finish by pouring in the heavy cream and stir until completely blended into soup and heated through. Season with salt and pepper to taste.
Serve in bowls and garnish with shredded cheese, parsley and popcorn.
Serves 4 to 6
Prepare the roux: Select the Saute button on the Instant Pot and adjust the setting to the highest heat option. When the Instant Pot registers "hot", add butter. Let the butter melt; add the onions, carrots and celery. Stir together and sauté for a few minutes until the onions appear translucent and the vegetables are softened. Gradually add in the flour and stir into the vegetable mix until combined (the roux should appear to be a paste-like texture). Cook the roux for an additional couple minutes, stirring constantly. You should hear the roux bubble and sizzle in the pot. Note: Do not let the roux brown. If this happens, then it can have a burnt taste. You would need to discard the roux and start again . Learn How to Make Perfect White Sauce Roux. Next add the mustard and stir to combine.
Add the chicken stock to the roux one cup at a time. Make sure the cup of chicken stock is completely blended into the roux before adding the next cup. Repeat this process until all the chicken stock has been added and blended with the roux. Stir constantly to keep from sticking to the bottom of the Instant Pot (up to 10 minutes or until the soup base come to a boil). Salt and pepper to taste.
Add the beer, stir to combine and mixture starts to boil. Press the Keep Warm/Cancel button to turn off the Saute mode. Add the chopped broccoli pieces into the Instant Pot and stir into the soup.
Cover with lid and close the lid to seal closed. Make sure the pressure valve is turned to Sealing to ensure the pressure is sealed in while cooking. Select the Manual button and set to High Pressure. Adjust the cooking time to 5 minutes. When the cooking time is done, Quick Release the pressure by opening the pressure valve and turning the handle to Venting.
Open the pressure cooker lid and set aside. Add the soup to blender, in small batches, and blend to purée vegetables to a nice smooth consistently. Note: fill the blender halfway with soup mixture to puree . Remove the small cap from blender lid to allow heat to escape and cover lid with dish towel. Hold lid down while blending. Pour each blended batch into a separate large bowl. When all the soup has been blended, return to the Instant Pot. Select the Saute button and adjust the heat setting to medium.
Add the grated cheddar cheese. Stir the cheese into the soup until melted. Finish by pouring the heavy cream into the soup and stir until completely blended and soup is heated through. Season with salt and pepper to taste.
Serve in soup bowls topped with Parmesan or cheddar cheese and parsley. Also great topped with popcorn or croutons.
Serves 4-6
* As a lighter alternative, substitute half of the butter with olive oil or use margarine.
** Learn how to make your own homemade chicken stock.
*** As a lighter alternative, substitute half and half or milk.
Broccoli Beer Cheese Soup Recipe: https://whatscookingamerica.net/soup/broccolibeercheesesoup.htm