From Gary Marx, Executive Chef, Pike Brewing Company
Pike Brewing office manager Patti Roeder arrived at the Funhouse last sunday with a GIANT potful of this creamy soup. Thanks so much Patti!
2 pounds diced onions
1/2 pound butter
1 tablespoon granulated onion
1 tablespoon granulated garlic
10 ounces flour (by weight)
2 gallons water
2 ounces mushroom base
3 cups Pike Pale Ale
2 pounds broccoli
2 pounds Beecher’s white cheddar
2 pounds Tillamook white cheddar
2 quarts half and half
water—flour slurry: 2 cups water/1 cup flour
Add butter, onions, granulated onion, granulated garlic and sauté for 3 minutes. Add flour and cook an additional 3 minutes.
Add water, mushroom base, Pike Pale Ale, and broccoli then simmer for 20-30 minutes. When broccoli is cooked well, puree until smooth with an immersion blender, or decant into standing blender then return to pot. Add cheeses and half & half and simmer for 30 minutes. Add slurry to thicken; stir, and remove from heat.