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.
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
- 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.
- 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.
- 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).