southern plate
– Extra virgin olive oil – Butter – Sweet onion, diced – Carrot, diced – All-purpose flour or almond flour – Whole milk – Low sodium veggie or chicken broth – Your favorite beer – Shredded sharp cheddar cheese
In a large pot over medium heat, heat olive oil and butter, then add diced onion and carrot, cooking for 10 minutes; stir in flour and cook for 2-3 minutes before gradually adding milk, whisking until smooth.
Add broth, beer, broccoli, bay leaves, nutmeg, cayenne, salt, and pepper; simmer until broccoli is tender, about 20 minutes. Remove from heat, discard bay leaves, and puree soup in a blender.
Return to low heat, stir in shredded cheddar cheese until melted and creamy, then add fresh thyme and cook for another 2-3 minutes.
Adjust seasoning to taste, serve in bowls, and garnish with extra cheddar and fresh thyme.
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