5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
3 Tbls. butter
1/2 c. unbleached all-purpose white flour
1/2 c. warm water
4 cans (14-1/2 oz.) chicken broth
4 c. fresh broccoli florets, chopped
1/4 c. chopped sweet red pepper
1 t. salt and 1/2 t. pepper
1/8 t. cayenne pepper (optional)
3 c. shredded cheddar cheese (we use low-fat)
8 oz. pkg. low-fat cream cheese
12 oz. beer or nonalcoholic beer
center cut bacon, cooked crisp & crumbled
In a large soup kettle, sauté the celery, carrots and onion in butter until almost tender; add the broth, broccoli, red pepper, salt, pepper and cayenne pepper if desired.
Combine flour and water until smooth; stir into pan. Bring to a boil. Reduce heat and simmer uncovered for 30-40 minutes or until thickened and vegetables are tender.
Stir in cheeses and beer; cook until heated through and cheese is melted, stirring occasionally (do not boil).
Serve with crumbled bacon.