How to make it

  • Chop onions, garlic and celery fine (celery is best
  • done in a food processor) – sweat slowly in a large
  • pan or dutch oven style pot, with ½ cup butter and two
  • teaspoons of olive oil (extra virgin is best)
  • chop broccoli fine do not use stems, add to the onion,
  • celery and garlic mixture slow cook for two or three
  • minutes.
  • Add beer and cook until fork tender
  • In separate pot take 2 tablespoons butter add velveta
  • cheese, half of the cream I start with 1 ½ cups –
  • slowly add the remaining cheeses, add the remainder of
  • the Cream, Salt and Pepper to taste.
  • Add the cheese mixture to the broccoli mixture – mixing with a light
  • whisking motion.
  • In a small pot make a rue with 2 tablespoons butter and 2 tablespoons flour – add the can of chicken stock to the rue and mix into the broccoli cheese – your soup should be made to your
  • desired viscosity you can add more flour to make a
  • thicker soup by adding some more cheeses I often
  • will add some parmesan cheese at the end just to give
  • some bulk.

Reviews & Comments 1

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    " It was excellent "
    cherylannxo ate it and said...
    This recipe looks very good. You have my 5. have a very good day...Cheryl
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