A rich and creamy broccoli and cheddar soup with a hint of ale, perfect for a cozy meal.
Melt the butter in a Dutch oven over medium heat.
Ensure the butter doesn't brown for a smoother soup base.
Sauté the chopped onion, seasoning salt, garlic powder, and parsley until the onion is tender.
Stir frequently to prevent the spices from burning.
Stir in the flour to create a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually whisk in the milk until smooth.
Add the milk slowly to avoid lumps.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until thickened.
Stir occasionally to prevent sticking.
Stir in the chicken broth and ale, then bring to a boil.
Ensure the liquids are well combined before boiling.
Add the broccoli, reduce the heat, and simmer until tender.
Cut the broccoli into small florets for quicker cooking.
Stir in the cheddar cheese until melted and smooth.
Remove from heat before adding the cheese to prevent curdling.
Serve the soup warm, garnished with additional cheese or parsley if desired.
Pair with crusty bread for a complete meal.
