So I have all of this broccoli and cauliflower and Budweiser and Ranch dressing and cheddar cheese left from our big event last weekend. I invented a soup. I ate it for lunch and froze the rest. If there's any left in November, it'll be a welcome fall warm-up.
Beer Broccoli Cheddar Soup
Over medium heat, in a large sauce pan, cook 1 large white onion (diced), 5 cloves of garlic (diced), 1 cup of carrots (diced), 1/2 cup celery (diced.) Stir every few minutes for 15 minutes.
While that is cooking, make a small roux (6t salted butter + 6T flour, whisked together over medium-high heat until it turns the color of caramel.)
Add 1 12 ounce can of a dark beer to the vegetables and stir. Let simmer for about 5 minutes.
Add 2 1/2 cups of chicken or vegetable stock, 4 cups of water and bring mixture to a boil. Add the roux one spoon at a time (if you pour it in, it kind of explodes; I proved this theory today.)
Add 8 cups of finely chopped broccoli or a mixture of broccoli and cauliflower and stir in a cup of Hidden Valley Ranch Buttermilk Dressing. Stir for a few minutes until the broccoli turns bright green.
Add 4 cups of shredded sharp cheddar cheese and stir for a few more minutes. Let mixture cool a bit and blend with a hand mixer or pour 2-3 cups at a time into the blender. Re-heat the soup and add salt and pepper to taste.
This makes a lot. Use big pots.
Oh, and buy your broccoli at the farmers market. It makes the soup taste better.