Sunday, September 21, 2014

In the beginning there was SOUP!

Fall is our household's favorite season of the year!  Football, pumpkin anything, apples, a change in temperature and the beautiful changing leaves.  The Hubby and I decided we were going to try something new this year - Soup Sundays!  Nothing is better on a chilly fall or winter day in Minnesota than a hot, hearty bowl of soup.  Plus we figured leftovers would provide the perfect thing to pack for lunches during the week.

We started last week off with a traditional, creamy Broccoli Cheddar Soup.  The original recipe was a "Copycat" Panera recipe, but The Hubby has modified the recipe to his liking.

Broccoli Cheddar Soup paired with Alaskan's Pumpkin Porter

The Hubby's Famous Broccoli Cheddar Soup
  • 1 bunch of fresh broccoli
  • 1 carrot
  • 1/2 white or yellow onion
  • 2 cups chicken stock
  • 2 cups heavy whipping cream or half and half
  • 8 oz shredded sharp cheddar cheese
  • 1 heaping tablespoon flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 tbsp butter
Pour the chicken stock, heavy whipping cream, and 4 tbsp butter into a large pot over medium-low heat. Chop the onion into 1/8-1/4 inch chunks and then saute in 1 tbsp of butter. Cut the broccoli into small florets and julienne the carrot. Add the broccoli, carrot, and sauteed onion to the pot and simmer for 20 minutes. Whisk in the sharp cheddar and continue to simmer. Once the cheese has all melted, add flour to thicken the soup. Add salt and pepper to taste.

The Hubby is a Beer Connoisseur and paired this soup with Alaskan's Pumpkin Porter.  Delish!

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