Day: November 3, 2017

Cooking with Beer: Broccoli & Chicken Beer Cheese Soup

Who doesn’t love a beer infused dish during the colder months? Warm up this November by adding a can or two to your favorite brew to a crockpot recipe, like this Broccoli & Chicken Beer Cheese Soup made with our Pinhead Pilsner.

Ingredients 

3 tablespoons butter

5 celery ribs, finely chopped

3 medium carrots, finely chopped

1 small onion, finely chopped

4 cups fresh broccoli florets, chopped

1/4 cup chopped sweet red pepper

4 cans (14-1/2 oz each) chicken broth

1/2 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup water

3 cups shredded cheddar cheese

1 package (8 oz) cream cheese, cubed

1 can (12 oz) Pinhead Pilsner

 

Directions 

  1. In a Dutch oven, melt butter over medium-high heat, add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and vegetables are tender, 25-30 minutes.
  2. Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with additional shredded cheese, bacon, green onions, sour cream and croutons.
  3. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings if desired. Yield: 10 servings (2 1/2 quarts).
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