Broccoli Cheddar Soup
|1 2/3 cups fresh broccoli florets|
|6 Tbsp unsalted butter|
|6 Tbsp flour|
|3 cups unsalted chicken broth|
|2 cloves garlic, pressed or finely minced|
|1/2 to 1 tsp DLM Crushed Chile Peppers to taste|
|2/3 cup dark beer|
|3 cups grated Tillamook Sharp Cheddar or Irish Porter Cheddar, packed|
|1 cup heavy cream|
|Sea salt and freshly ground pepper to taste|
|Fresh chives, chopped|
Bring a pot of lightly salted water to a boil. Place broccoli in the boiling water and cook for two minutes, or until just tender. Remove from heat, drain, and set aside.
Heat butter in a medium-sized saucepan. Add flour and cook over medium-low heat, stirring constantly until bubbly. Do not allow to burn. Remove from heat. Gradually whisk chicken broth into the roux. Return pan to medium heat; add garlic, chilies, and beer. Bring to a boil, and boil gently until thickened, about five minutes. Remove from heat. Stir in cheese and mix until smooth. Add cream and broccoli and stir to combine. Return to low heat. Season with salt and pepper. Cook until warm throughout, but do not boil. Ladle into bowls and sprinkle with chives.
Makes 4–6 servings