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Broccoli Cheddar Soup with Fried Cheese Curds

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

INGREDIENTS

4 cups

Broccoli florets

2 cups

Button mushrooms

1

Carrot, large

1

Onion, small

1 tbsp

Thyme, fresh

2

lbs Cheese curds, fresh

1

Egg

2 cups

Chicken broth, low-sodium

1 pinch

Cayenne

1 1/4 cups

Flour

1

Kosher salt and freshly ground pepper

1/4 tsp

Nutmeg

1/2 tsp

Salt

1

Canola or vegetable oil

2 tbsp

Olive oil

4

7- inch sourdough bread boules

3 tbsp

Butter, unsalted

2 1/2 cups

Cheddar, grated sharp white or yellow

3 cups

Milk

1 cup

Pumpkin beer

2

Leaves bay