When I think of Broccoli Cheddar soup, I think of that short red and white can of Campbell's, and I think, no, that's not "food". We don't eat that. Oh yes, we do - if it's from scratch. One taste of the soup and I felt transported to... comfort! Perfect for the day after a snow storm on a Sunday night to eat with friends.
2 T butter, olive, coconut, or canola oil
1 onion, diced
3 cloves garlic, minced
2 t yellow mustard powder
12 oz ale (I used a Dogfish Head Brown Ale)
3 Russet Potatoes, chopped into 1" cubes
8-10 c chopped broccoli (including stems)
9 c vegetable stock
salt and pepper to taste
Queso (recipe below)
In a large pot, saute onion in oil for 5-10 min, careful not to let brown. Add garlic, and sprinkle mustard powder on top. Stir until all incorporated, and add ale, stirring and scraping the bottom of the pot, and letting it simmer until alcohol cooks off. Add potatoes, broccoli, and stock. Liquid should cover the vegetables but if it doesn't, add water until it does. Bring to a boil and reduce to simmer. Cook until potatoes are well cooked through and falling apart. At this point, puree with an immersion blender (or in a blender, in batches). Add and pepper to taste. Stir in the warm queso.
2 poblano peppers
2 T butter or oil
4 T flour
2 1/2 c milk
4 c shredded cheddar cheese
Over an open flame, roast the peppers, turning with tongs so all sides are blackened. Place peppers either in ice water bath or in a brown paper bag, and close it. Leave until cool to touch. Peel peppers, take out seeds, and dice them.
Over medium heat, saute peppers in oil. Sprinkle flour on top and mix well. Continuously mix as you add the milk. Stirring occasionally, heat until simmering. Lower heat and add the cheese until it is all melted and a uniform sauce.