There are times in the fall that the days feel perfect. The air has a crisp bite, the sky seems so blue, and the trees changing feel like a scene out of a movie. That is why I love fall. Even more perfect, homecoming was in full swing. The day was exhausting but the fantastic weather helped.

I feel so lucky to be part of a such a great music program. The work may be exhausting but at the end of the day, the satisfaction I get from music cannot be beat. Music in the fall, two loves that always put me in a good mood.

Last week was rough (see previous article.) I gave up on Friday. I got tired of homework and rushing around. I took two hours for lunch and make soup. The day called for soup- cold, dark, and dreary. I found a recipe that was not broccoli cheddar soup but I used it anyway. The end result: Broccoli Cheddar Ale soup. I used skim milk, chicken broth, and olive oil to lighten up the recipe (the original called for using bacon and bacon grease.

Broccoli Cheddar Ale Soup
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tablespoon olive oil
  • ½ medium red onion, diced
  • 4 whole green onions
  • 2 whole garlic cloves, minced
  • 2 bunches of broccoli
  • 1 teaspoon dry mustard (preferably coleman’s)
  • 1 teaspoon 
sea salt
  • 1 teaspoon fresh ground pepper
  • ¼ cup flour
  • 1 bottle (12-ounce) ale
  • 2 cups skim milk
  • 2 cups chicken broth (1 cup reserved)
  • 4 cups grated cheddar
Instructions
  1. Add the oil to a large heavy-bottomed pot set over medium-high heat.
  2. Add the onions and cook until the onion is translucent, add the green onion and garlic, dry mustard, a small pinch of sea salt, and a crank of fresh ground pepper.
  3. Saute for slightly longer until green onions get soft.
  4. Sprinkle in the flour and cook for another 3 minutes, stirring so it is well incorporated.
  5. Pour in the beer and cook until the liquid reduces by half (you will notice the beer smell evaporating) about seven minutes.
  6. Whisk in the milk, 1 cup of stock, and broccoli.
  7. Continue to cook for about 10 minutes.
  8. Use an blender (like an immersion blender) to blend the ingredients until you have the consistency you want (I left a few chunks of broccoli.)
  9. Add the grated cheddar into the puree in batches, stirring frequently until it melts (keep the soup at a simmer and don’t allow it to boil).
  10. When all of the cheese has melted, check for consistency – if you would like the soup a bit thinner, add the reserved stock.

I love soup weather!

Oh, and fall.

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