Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Recipe

Name: Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers.
2
Add onion and saute until it turns translucent.
3
Add beer and let cook until most of the alcohol evaporates.
4
Stir in broccoli florets and disks, and season with salt, pepper and nutmeg.
5
Pour in chicken stock and bring to a boil.
6
Reduce heat to medium low and cook until broccoli is very soft.
7
While the soup is cooking, make the topping for the croutons.
8
Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed.
9
Stir heavy cream into the soup, remove from heat, and puree with an immersion blender.
10
Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt.
11
Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary.
12
Cover and keep warm.
13
Preheat oven to 400 degrees F. Toast what bread and cut into triangles.
14
Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture.
15
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.
16
Serve soup in crocks with a crouton floating on the surface of the soup.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer

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