Sometimes life gets in the way of doing the things you love; case in point – this blog. It’s been a busy past few months and I have been kicking myself to update but time got the better of me. Since I last posted I celebrated the holidays at home with family, did a week of training in New Jersey and started my new job in Rhode Island. I’ve also taken trips to DC, Montreal and upstate NY in between! I am still living in Boston while working my second co-op for Johnson & Johnson. I love where I work and what I do, but long days and a two-hour daily commute kill my free time and my cooking has definitely taken a toll. Recently however, I have developed a habit of cooking all day Sunday to prepare food for the week. I’ve still done a lot of cooking in the past few months but haven’t taken the time to showcase them here, so today I am grabbing life by the whisk! I’m hoping this post will give me some motivation to keep up my creativity in the kitchen and continue doing what I love. :)
Broccoli Cheddar Ale Sausage Soup
Makes: 6-8 servings Prep: 40 minutes Total: 1 hour
1 lb sweet Italian sausage meat
6 cups broccoli, chopped
3 cups cheddar cheese, shredded
½ cup Parmesan
1 ½ cups chicken broth
2 cups milk
1 cup ale
1 onion, diced
2 cups baby carrots, sliced
2 cloves garlic, diced
1 ½ tbs Worcestershire sauce
3 tbs butter
3 tbs flour
Salt and pepper to taste
Fry sausage meat in a large skillet for 6-8 minutes, breaking it up and stirring occasionally until the meat is completely cooked through. Drain grease and set aside. (I bought the meat uncased, but you can also buy the sausage links and remove meat from the casing by hand.)
Heat 3 tablespoons of butter in a large pot on medium heat. Add flour and whisk, stirring constantly for several minutes until the mixture creates a thick roux. Add the onion and garlic and cook for 3-5 minutes until the onion is translucent. Add broth, milk and ale and bring to a simmer for 15 minutes.
Next, add the broccoli and carrots and simmer for 15 minutes or until vegetables are softened. Remove from heat, let cool slightly and transfer the soup to a food processor. Blend for 3 seconds at a time two or three times, just enough to break up the vegetables but do not over-blend.
Place the soup back into the pot and add sausage and cheeses. Mix well and cook for 10 minutes, stirring occasionally until the cheese is melted and completely incorporated. Cool and serve.