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Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe

Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on January 20, 2011

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    I didn't have cream cheese so I substituted ricotta in both the soup and the crouton. I prefer to make my broccoli soup with the stalks, puree with a stick blender and add the florets at the end.

    The crouton was the best egg salad ever! It would be great with any creamy soup.

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  • on January 02, 2011

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    Overall, a bit flaccid. Would not recommend.

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  • on November 16, 2008

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    Absolutely delicious! The soup itself was surprisingly easy, and though the croutons take a bit more time, they are definitely well worth it. I used Blue Moon beer, sharp cheddar cheese, and added a couple strips of bacon right before blending. When I make this recipe next, I will probably add a few tablespoons of butter and flour after the onions, before the beer, just to thicken up the consistency a bit more. On the croutons, I skipped the eggs (just because I ran out of time and used a loaf of french bread instead of sliced wheat.

    This just might be our new favorite soup. It reminded my husband and I so much of home style Bavarian food that we spent most of dinner reminiscing about all of our favorite meals we've had in Germany. Thanks for the recipe, Robert, and keep doing those nearly impossible missions!

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  • on October 15, 2008

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    Robert , I hope they don't take you off the air because Ilike watching your show.If they do I will quit watching food network and I know alot of people where I am and they watch your show too.Dedicated fan Gerarda Watson.And this dish is the bomb.Keep up the good work .I also bought your cookbook and it is wonderful.Faithful fan Gerarda Watson

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