Preparation:
1. Saute the diced vegetables in butter. Mix flour and mustard into sauted vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes.
2. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp.
3. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
4. To serve, place some broccoli into a soup bowl and ladle the soup over it.
Author's Notes: This is one of my favorite cold-weather soups; the recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator.
Because of the cheese, this soup doesn't survive a night in the refrigerator very well.
Difficulty : easy. Precision : approximate measureme |
