Beer Soup with Cheddar and Rapini
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 247, total fat 18 G., saturated fats 10 G., proteins 10 G., carbohydrates 11 G., fiber 2 G., cholesterol 49 mg, sodium 472 mg, sugar 4 G.
Serving size: 1 of 10 servings
Calories 247, total fat 18 G., saturated fats 10 G., proteins 10 G., carbohydrates 11 G., fiber 2 G., cholesterol 49 mg, sodium 472 mg, sugar 4 G.
In this recipe, broccoli rapini (leaf rabe) transcends its traditional Italian roots and replaces broccoli in a classic American cream soup. The soup is made with beer and milk, giving it a rich, creamy flavor, and a little flour helps thicken it. Blend the soup with an immersion blender and serve with a dollop of sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g rapini
- 3 tablespoons unsalted butter
- 3 cloves garlic, finely chopped
- 1 onion, chopped (about 1 cup)
- 1/3 cup flour
- 350g of ale, such as Boddingtons
- 2 cups of milk
- 2 tablespoons soy sauce
- 220 gr. grated yellow cheddar
- 1 cup sour cream, for serving
- Smoked paprika, for sprinkling
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Cooking the dish according to the recipe:
- Blanch the rapini in a large pot of boiling salted water until tender, about 4 minutes. Drain. Once cool, shred and set aside.
- In a large heavy-bottomed saucepan, melt the butter over medium-high heat. Add the garlic, onion, 1 teaspoon salt, and 3/4 teaspoon black pepper and cook, stirring occasionally, until golden brown, about 10 minutes. Add the flour, add the beer, and bring to a boil.
- Add milk, 2 cups water, and soy sauce and bring to a boil again. Cook, stirring occasionally, until the soup thickens and reduces slightly, about 6 minutes.
- Add the chopped rapini. Remove the soup from the heat and blend thoroughly with an immersion blender. Add the cheese. Season with salt and pepper to taste.
- Stir the sour cream until smooth, and add 1 tablespoon to each serving of soup. Sprinkle with paprika.
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