1 tablespoon olive oil
\n 1\/4 medium red onion, minced very, very teeny tiny as I hate biting into onions
\n 4 whole green onions (I trimmed them down to about half size. Again..not an onion fan)
\n 2 whole garlic cloves, minced
\n 2 bunches of broccoli (I only used florets)
\n 1 teaspoon dry mustard
\n 1 teaspoon \u2028sea salt
\n 1 teaspoon fresh ground pepper
\n 1\/4 cup flour
\n 1 bottle (12-ounce) ale (I used a Pale Ale)
\n 2 cups skim milk (although might try with full fat milk next time)
\n 2 cups chicken broth (1 cup reserved)
\n 4 – 4.5 cups grated sharp cheddar<\/p>\n
Instructions:<\/strong><\/p>\n Add the oil to a large heavy-bottomed pot set over medium-high heat.<\/p>\n Add the onions and cook until the onion is translucent, add the green onion and garlic, dry mustard, a small pinch of sea salt, and a crank of fresh ground pepper. Saute for slightly longer until green onions get soft.<\/p>\n Sprinkle in the flour and cook for another 3 minutes, stirring so it is well incorporated.<\/p>\n Pour in the beer and cook until the liquid reduces by half (about 5-6 minutes)<\/p>\n Whisk in the milk, 1 cup of stock, and broccoli.<\/p>\n Continue to cook for about 10 minutes.<\/p>\n Use a blender (got to use my immersion blender for the 1st time!) to blend the ingredients until you have the consistency you want (chunky broccoli or creamier)<\/p>\n Add the grated cheddar in batches, stirring frequently until it melts (keep the soup at a simmer – don\u2019t allow it to boil)<\/p>\n When all of the cheese has melted, check for consistency \u2013 if you would like the soup a bit thinner, add the reserved stock.<\/p>\n I added a sprinkle of shredded cheese (yes…more), a few croutons and parsley (solely for presentation) and it was YUM! <\/p>\n
![\"\"](\"https:\/\/a99kitten.com\/wp-content\/uploads\/2012\/11\/soup.jpg\" "\\"soup\\"")
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