Categories: Soup

Ingredients

• 1 tbsp butter
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 head broccoli, cut into florets
• 2 garlic cloves, chopped
• 1 tbsp flour
• 1 cup chicken stock
• 1 cup beer
• 2 cups milk
• 1 cup shredded sharp Cheddar
• salt and pepper
• Tabasco to taste
• 4 Parmesan crisps: top thin slices of baguettes with Parmesan and bake until golden

Directions

1. Heat the butter in a large pot over medium heat. Add the onion, carrot, broccoli and garlic and cook for about 5 minutes, until the vegetables soften. Stir in the flour and cook until it evenly coats all of the vegetables. Add the stock and beer, stirring constantly to keep flour from clumping. Simmer for a few minutes, then pour the mixture into a blender and puree until mostly smooth. You can also use a hand blender in the pot.

2. Return the soup to the pot and bring to a simmer over low heat. Stir in the milk and cheese. After the cheese has fully melted into soup, season with salt and pepper and a few shakes of Tabasco. Serve each bowl of soup with a Parmesan crisp floating in the middle.

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