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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