Broccoli Rabb Guinness Black Lager And Celtic Cheaddar Bisque Recipes
BROCCOLI RABE AND CHEDDAR-BEER SOUP
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
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
ROASTED CHEDDAR BROCCOLI
Steps:
- Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.
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