If you’re like me and love a good Cream of Broccoli soup, one that’s a soup and not a glorified cheese sauce in a bowl (although those do have their place & I have one on my site) this is the soup for you. Delicate, luscious, with a few French twists, Russell’s Cream of Broccoli Soup stands by itself. A “raft” of good cheddar is sprinkled across the top and broiled until bubbly and lightly toasted. Amazing.
Russell’s Cream of Broccoli Soup
I seem to have been on a French food kick, lately, but this little recipe was inspired by one of my favorite movies, Dean Spanley (now on Netflix.) Mrs. Brimley, the cook, in deciding what to make for a dinner, mentions her Choux Pastry, “too good to be eaten,” she says. That reminded me of Gougeres, made from pâte à choux.
White Cheddar Gougeres
I’m calling this Almost Alton’s Oven Roasted Broccoli. Just because it’s slightly adapted from the Man himself! I used to make oven-roasted broccoli a lot. Maybe you did, too. So simple, it was hardly a recipe. I’d toss broccoli with a bit of oil, throw it in the oven, and when it was done, it was done.
Almost Alton’s Oven Roasted Broccoli
The first time I had a Beer Cheese Soup was in the ’80s, at the now demolished Baby Doe Matchless Mine in Denver. I loved it, but I was young, I had a small child and I couldn’t be going to Baby Does just to eat their soup. I could never seem to duplicate it at home – but I ran into a former employee who clued me in: Cheez Whiz with beer. Yup, you heard right. Well, my Beer Cheese Soup with Popcorn is NOT that soup!
Beer Cheese Soup with Popcorn
Here’s the funny thing. I don’t like most beer, but I love Beer Cheese Bread. What’s not to love? It’s another kind of heaven. A little sharp, and just a little cheesy, moist, and hearty. Plus, it’s so easy to make!
Beer Cheese Bread
