Broccoli Rabe and Cheddar-Beer Soup

For this Chopped Dinner Challenge recipe, we wanted to see if we could take broccoli rabe outside of Italian fare, so we swapped it into[ broccoli cheese soup for a sophisticated twist on an American favorite. Chopped Basket Ingredient: broccoli rabe]

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound broccoli rabe
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 onion, chopped (about 1 cup)
  • Finely ground black pepper
  • 1/3 cup all-purpose flour
  • 12 ounces ale, such as Boddingtons
  • 2 cups milk
  • 2 tablespoons soy sauce
  • 8 ounces shredded yellow Cheddar
  • 1 cup sour cream, for garnish
  • Smoked paprika, for sprinkling
Directions
  • Blanch the broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Drain. When cooled, chop up the broccoli rabe and set aside.

  • Heat the butter in a large, heavy saucepan over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring to a boil. Add the milk, 2 cups water and the soy and bring to a boil again. Boil the soup, stirring occasionally, until thickened and slightly reduced, about 6 minutes. Add in the chopped broccoli rabe. Remove the soup from the heat and carefully puree with an immersion blender. Stir in the cheese. Season with salt and pepper.

  • Whisk the sour cream until smooth and dollop a heaping tablespoon into each bowl. Sprinkle with paprika.


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