The first contestant is our Fall/Winter soup contest is...
BEER CHEESE BROCCOLI
SOUP
Serves 6
1 ¼ C thick cheese sauce (see recipes in Basics section)
Large can evaporated milk
3 oz cream cheese, cut into small chunks
10 oz box frozen chopped broccoli, thawed
¼ tsp black pepper
¼ tsp ground cayenne
¼ tsp dried oregano, crumbled
¼ tsp horseradish powder
¼ - ½ tsp garlic powder, to taste
½ tsp salt
½ C (4 oz) beer, at room temperature
2 strips bacon, fried crisp, half of rendered fat reserved
1 Tbsp mayonnaise (preferably homemade—see recipes in Basics
section)
½ tsp Worchestershrie sauce
Combine cheese sauce, cream cheese, mayonnaise, and milk in
a saucepan over medium heat, and cook until smooth, stirring constantly. Add
thawed broccoli and cook until tender, still stirring constantly. Add all
spices, the rendered bacon fat, and beer, and stir to mix thoroughly. Just
before serving, sprinkle bacon bits over top of soup. Store any remainder in
refrigerator (don’t freeze), and reheat with a little milk to thin leftover
soup.
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So far, it's the winner. It has a wonderful consistency, pretty color, and very mellow flavor.
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