Recipe by Nate & Kristen
I got the basic recipe from a Cooking Club of America cookbook. There is a lot of flavor to this and you can play with the taste by varying your cheese and/or beer
- 1⁄4 cup butter
- 1 medium onion (chopped)
- 1 stalk celery (Chopped)
- 1⁄2 cup flour
- 1 (14 1/2 ounce) can vegetable broth
- 2 cups milk
- 1 large potato (diced in small chunks)
- 3 cups broccoli (chopped)
- 1 cup beer
- 8 ounces grated extra-sharp cheddar cheese
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon hot pepper sauce
Directions See How It's Made
- Melt butter in a dutch oven (I used cast iron) a thick steel pan would work too though.
- Add onions and celery and saute until softened about 4-6 min.
- Stir in the flour.
- Mix in the broth and milk until ingredients are well mixed (it may help to do this slowly so the flour does not lump up on you).
- Add the potatoes and bring whole thing slowly to a boil.
- make sure you stir occasionally so it does not stick and burn at the bottom of the pan.
- Once boiling reduce heat to low and simmer with the lid only partially covering pan for about 10-15 minute.
- Add the broccoli and the beer (the darker the beer you use the more pronounced the flavor will be).
- cook for an additional 15-20 minute NOTE: the longer you cook at this stage the softer your vegitables will be.
- cook longer if you prefer them to be soft.
- Stir in the Cheese (Extra sharp cheddar is the best as it has a strong enough flavor to survive the rest of the ingrediants. Especially if you are using a dairy Aisle cheese such as kraft. in this case you must use Extra sharp.).
- Stir in the Worcestershire sauce, salt, and hot pepper sauce (I prefer to add a little more hot pepper sauce to give the soup a little bit of a kick.).
- Serve Hot.
- NOTE: this keeps well in the refrigerator, and I would heat it up by the bowl in the microwave.
- It got better each day-- However I am sure it will not keep forever so if you plan on keeping it more than a week I advise you freeze it.