Broccoli Beer Cheese Soup
TSTE┬«├âÔÇÜ├é┬« Cheese Powders create diversified cheese flavor and a delectable texture in this soup. TSTE┬«├âÔÇÜ├é┬« Beer Powder adds a subtle after-bite and TSTE┬«├âÔÇÜ├é┬« Bacon Smoked Sea Salt a sweet undertone. In addition to flavor, TSTE┬«├âÔÇÜ├é┬« Cheese Powders are added for thickening├â┬ó├éÔéČ├éÔÇŁmaking this soup luxury-thick without the use of heavy cream.
2 Tbsp. Romano Cheese Powder
┬╝ cup Cheddar Cheese Powder
┬╝ cup Beer Powder
1 ┬Ż tsp. Bacon Smoked Sea Salt
┬╝ cup flour
2 cups milk
2 cups chicken stock
┬Ż cup shredded Monterey Jack Cheese
1 head broccoli
Bread bowl (optional)
ADD flour, Romano Cheese Powder, Cheddar Cheese Powder, and Beer Powder. Stir and cook 1 min.
ADD milk, chicken stock, and Bacon Smoked Sea Salt. Whisk until all powders have dissolved. Heat to simmer.
STIR in Monterey Jack cheese until melted.
CHOP broccoli into small florets and add to soup. Simmer on low 5 mins.
BLEND soup using an immersion blender (or transfer to a blender in two batches and puree) until broccoli florets have broken up. Serve in a bread bowl!
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