Ingredients
2 tbsp butter
2 tbsp chopped garlic
2 c carrots
2 c onion
2 c celery
2 c beer (ideally PBR, any basic beer like a Pilsner or pale ale)
3 c chicken broth
1 tbsp Frank's hot sauce (or cayenne, or other hot sauce)
1/3 c butter
1/3 c flour
4 cups milk (used 2 c milk 2 c cream)
6 c cheddar
2 tbsp Dijon
1 tbsp Worcestire
Salt pepper
Instructions
1) sauté first 5 ingredients until softened
2) add next group of liquids and simmer for 10 min+
3) in separate large pot, make a roux: melt the butter, add flour and whisk for 3-4 minutes until golden, don't burn! Slowly add milk. Take off heat and stir in cheese.
4) add veggie mix to cheese pot + last group of ingredients; simmer 10 min. Immersion blend.
Ladled over a bowl of steamed broccoli to try to make it a little healthier, but definitely not an authentic way to eat it.
2 tbsp butter
2 tbsp chopped garlic
2 c carrots
2 c onion
2 c celery
2 c beer (ideally PBR, any basic beer like a Pilsner or pale ale)
3 c chicken broth
1 tbsp Frank's hot sauce (or cayenne, or other hot sauce)
1/3 c butter
1/3 c flour
4 cups milk (used 2 c milk 2 c cream)
6 c cheddar
2 tbsp Dijon
1 tbsp Worcestire
Salt pepper
Instructions
1) sauté first 5 ingredients until softened
2) add next group of liquids and simmer for 10 min+
3) in separate large pot, make a roux: melt the butter, add flour and whisk for 3-4 minutes until golden, don't burn! Slowly add milk. Take off heat and stir in cheese.
4) add veggie mix to cheese pot + last group of ingredients; simmer 10 min. Immersion blend.
Ladled over a bowl of steamed broccoli to try to make it a little healthier, but definitely not an authentic way to eat it.
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