Broccoli-Cheese Soup

So I don't know about you guys but I really like broccoli cheese soup. I've only had it a few times when other people ordered it and I noticed that the broccoli was always way overcooked. So I figured the key was to cook the broccoli separately and stir it into the soup. If you like soft broccoli, you can just simmer it in the soup. 

You may notice that the images look like they're from our old apartment. I made this Back in January and just never posted it. So I thought maybe it was time for that.   

To make this you'll need: 

Cheese Soup

1 whole stick of butter

1/2 cup of flour

1 large onion, diced

1 medium carrot, julliened 

2 tsp garlic powder

2 tsp cayenne pepper

1 tsp asafoetida (optional)

1 tbsp smoked paprika + more to taste

2 cups chicken broth

1 (12 oz) bottle of beer

Parmesan and Gouda rinds (optional)

2 cups whole milk

2 cups half and half

16 oz Parmesan and aged Gouda cheese

Salt and pepper

Freshly grated nutmeg

Broccoli

1 lbs broccoli

2-3 tbsp butter

1 clove of garlic, minced

1 tsp smoked paprika

1 tsp onion powder

1 tsp chipotle powder

Salt to taste

Melt the butter in the pot over medium high heat. Add the flower slowly, stirring constantly until you get a thick paste. This is your roux. Add the onions and carrots to the roux with some salt and sauté them for a few minutes while the roux cooks out. 

Add the garlic powder, asafoetida, cayenne pepper, and smoked paprika to the pot and cook for a few more minutes to let them infuse into the butter. Slowly add the milk, whisking constantly to avoid any lumps. Then, add the beer, stock, and cheese rinds. Bring the broth to a simmer and cook until the vegetables are tender. 

Take the pot off the heat. Whisk in the grated cheese , using the residual heat to melt it into the broth. Taste and adjust the seasoning with salt and pepper if necessary. Now it's time to cook the broccoli. 

Melt the butter in a frying pan and add the garlic, stirring so it doesn't burn. After 30 seconds or so, add the broccoli and spices. Sauté the broccoli until it's tender, but still a bit crispy. It will take about 3 minutes depending on your stovetop. 

Put some broccoli into bowls and laden the cheese broth overtop of it. Served this way, the broccoli is still crunchy and not overcooked cardboard in the soup.