Welsh Rarebit Broccoli Soup -with Potato Roll Croutons
1 large onion, sliced thinly
2 Tbs olive oil
2 cups Broccoli florets, frozen or fresh
2 Tbs flour
1/2 cup beer, the darker, the better
3/4 cup Cheddar cheese, grated
1/4 cup Swiss cheese, grated
2 cups Milk
1/2 cup heavy Cream
Salt and Pepper to taste
Drizzle the bottom of a medium sauce pan with the olive oil and add the onions. Turn on low heat. Wait. And Wait. Wait a little bit more. Oh, you're still waiting, good. Just a few more minutes. You have successfully conceived and reared a child and are now sending him or her off to college. Okay, just about done. This is the process of caramelizing onions. Plus some occasionally stirring when brown bits start to stick to the bottom of the pan. Do this. Do not cheat. There is nothing, NOTHING, that can substitute caramelized onions. I will know if you try. Eye. On. You. After about 30 minutes of this, your onions will be medium brown and mushy. Deliciously mushy. Add in the flour and stir until it is also golden brown, 2-3 minutes. Whisk in the beer until thick. Add in the milk and cream. Whisk more. You will have wrists of steel by the time this soup is done. Add in the cheese and - you guessed it - whisk more. Add in the broccoli and cook on low heat until the broccoli is tender and the cheese is thoroughly melted. Season to taste and chow down! Unless of course you want croutons. Which you do. Add 1 Tbs each of olive oil and butter to a saute pan. Melt on medium high heat until bubbly. Toss in 1 cup diced potato rolls or potato bread. Stir gently until toasty and brown. Salt and Pepper. These are definitely the best part - they taste like a grilled cheese when eaten on the soup. Nooooww chow down!
Any additions you can think of to spice this up a little? Post it in the comments!
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