Try a New Twist on Broccoli-Cheese Soup for St. Patrick's Day
For this week's Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it's that flavorful.
Before beginning the soup, you'll want to blanch the broccoli rabe in a large pot of salted boiling water for about 4 minutes. Drain, and once cooled, chop it up and set aside. Blanching both tenderizes the greens and removes some of the bitterness.
Now you're ready to start the soup. Heat the butter in a large saucepan, then add the garlic and onions and cook until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring the mixture to a boil. Add the milk, 2 cups water and the soy sauce. Continue boiling the soup until thickened and slightly reduced. Then add in the chopped broccoli rabe. Carefully puree the soup with an immersion blender off the heat. Mix in the cheese and season with salt and pepper. When ready to serve, add a dollop of sour cream to each bowl and dust with paprika.
Get the Recipe: Broccoli Rabe and Cheddar-Beer Soup
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!