Broccoli Cheddar Ale Soup

Broccoli Cheddar Ale Soup

Confessions of a New Old Home Owner

6 Tbsp. butter

1 medium onion, chopped

1/4 cup flour

2 cups half and half

3 cups low sodium chicken broth

2 bay leaves

1/4 tsp. nutmeg

1 tsp basil

1-2 tsp garlic salt

salt and pepper (fresh ground)

4 cups broccoli

1 large carrot, peeled and diced

12-14 oz sharp cheddar cheese, shredded

1 bottle of IPA beer

4- 7 inch bread bowls

Directions:

Melt the butter in a large dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk the flour and cook until golden, 3-4 minutes. Gradually whisk in the half and half until smooth. Add the chicken broth, bay leaves, nutmeg, salt, pepper, basil and garlic salt and bring to a simmer. Reduce the heat to medium low and cook, uncovered until thickened-- about 20 minutes or so.

Add the broccoli and carrot to the broth mixture and simmer until tender, 20 minutes. Discard the bay leaves. Puree half of the soup in the blender or with a stick blender until smooth. You should still have some whole pieces of carrot and broccoli mixed in.

Add the beer and cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup of water if the soup is too thick. Ladle into the bread bowls.