| Level: | Intermediate |
| Total: | 58 min |
| Prep: | 35 min |
| Inactive: | 5 min |
| Cook: | 18 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon grapeseed oil
- 1 large white onion, diced
- 1 1/2 cups Bavarian style beer (recommended: Hefeweizen)
- 1 bunch broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks
- Salt and freshly ground black pepper
- Pinch ground nutmeg
- 2 quarts low-sodium chicken stock
- 1 1/2 cups heavy cream
- 2 cups shredded Cheddar
- 1/4 cup (4 tablespoons) whipped cream cheese
- 1/4 cup whipped cream cheese softened
- 2 hard-boiled eggs, peeled while warm and diced
- 3 strips bacon, fried, drained and crumbled (recommended: Nueske’s Applewood Smoked Bacon)
- 8 slices wheat bread
- 1/4 cup shredded Cheddar
Instructions
- In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
- While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed. Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
- Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
- Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt. Serve soup in crocks with a crouton floating on the surface of the soup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 805 |
| Total Fat | 56 g |
| Saturated Fat | 29 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 33 g |
| Cholesterol | 205 mg |
| Sodium | 1827 mg |
Reviews
I didn’t have cream cheese so I substituted ricotta in both the soup and the crouton. I prefer to make my broccoli soup with the stalks, puree with a stick blender and add the florets at the end.
The crouton was the best egg salad ever! It would be great with any creamy soup.
Overall, a bit flaccid. Would not recommend.
Absolutely delicious! The soup itself was surprisingly easy, and though the croutons take a bit more time, they are definitely well worth it. I used Blue Moon beer, sharp cheddar cheese, and added a couple strips of bacon right before blending. When I make this recipe next, I will probably add a few tablespoons of butter and flour after the onions, before the beer, just to thicken up the consistency a bit more. On the croutons, I skipped the eggs (just because I ran out of time) and used a loaf of french bread instead of sliced wheat.
This just might be our new favorite soup. It reminded my husband and I so much of home style Bavarian food that we spent most of dinner reminiscing about all of our favorite meals we’ve had in Germany. Thanks for the recipe, Robert, and keep doing those nearly impossible missions!
Robert , I hope they don’t take you off the air because Ilike watching your show.If they do I will quit watching food network and I know alot of people where I am and they watch your show too.Dedicated fan Gerarda Watson.And this dish is the bomb.Keep up the good work .I also bought your cookbook and it is wonderful.Faithful fan Gerarda Watson