Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt and pepper to taste
- 2 garlic cloves minced
- 1/3 cup heavy cream
- 2 tbs butter
- 1 cup vegetable broth
- 2 ribs celery chopped
- 2 tbs cornstarch
- 4 tbs unsalted butter
- 3 cups broccoli florets chopped
- 1/2 argesweet onion finely diced
- i large carrot peeled and diced
- 2 cups wheat beer or pale ale
- 7 ounces dubliner cheese grated (or sharp white cheddar)
- 8 ounces gouda grated
- 1 french baguette cut into cubes
- 2 tbs pesto
- Carbohydrate 60.4478050045487 g
- Cholesterol 237.469583428739 mg
- Fat 86.418509195239 g
- Fiber 18.9499993706058 g
- Protein 21.4419541678151 g
- Saturated Fat 53.1904606845587 g
- Serving Size 1 1 recipe (1551g)
- Sodium 1095.8419063396 mg
- Sugar 41.4978056339429 g
- Trans Fat 7.51077650165526 g
- Calories 1040 calories
In a large pot of lightly salted water, cook the broccoli until very soft, drain and set aside.In a large saucepan over medium high heat, melt 4 tbs butter. Add the onion, carrots, and celery and cook until the carrots are very soft, about 8 to 10 minutes. Add the garlic, cook for about 30 seconds, remove from heat.In a large food processor or blender, add 1 cup beer, cornstarch, both kids of cheese and as well as the carrot and celery mixture, process until very smooth, about 5 to 8 minutes. Return mixture to the pot along with the remaining beer.In the same food processor (no need to clean between jobs) add the broccoli and the broth, process until very smooth. Add pureed broccoli, as well as the cream, to the soup.Bring the soup to a low simmer, stirring occasionally until warmed and slightly thickened.Salt and pepper to taste.In a skillet over medium high heat, melt 2 tbs butter. Add the bread cubes and toss until browned. Remove from heat and immediately add in the pesto, toss to coat.Serve the soup topped with croutons.
