3sprigs fresh thyme, leaves removed and stems discarded
for the cheese sauce
1cupmilk or half 'n half
1/2cupbeer of your choice. I like stout.
salt and pepper to taste
Melt the butter in a large stock pot over medium heat. Add the onions, celery and garlic. Sautee until soft, about 6 minutes.
Add a splash of chicken broth from the quart and allow to warm. Push the vegetables to one side and add flour in the cleared area. Tilt the pot to let liquid run into the flour. Stir until thick, then mix in with the vegetables in the pot. Add the remaining stock and turn the heat up to high. Add the broccoli and cauliflower. Bring to a boil, reduce heat to a simmer. Season with salt, pepper, and thyme, and cover, simmering for 15 minutes.
Meanwhile, make the cheese sauce. In a small pot, melt butter over medium-high heat. Add flour to butter and stir until a thick paste forms. Add milk a little at a time, stirring completely after each addition. When all milk is incorporated, allow mixture to heat to bubbling, stirring frequently. Keep an eye on it - don't walk away. When the mixture is nice and thick and hot, stir in the beer. Begin adding the cheese, about one cup at a time (don't measure it, just throw in a handful), stirring continuously. When the cheese is melted, remove pot from heat.
Add cheese sauce to the soup and stir until completely incorporated. Taste, and adjust the salt and pepper if necessary.
* Grate hard cheeses; cube soft cheeses. Use your faves. Me, I like havarti, gruyere, and extra sharp cheddar. And sometimes gouda. (And sometimes Velveeta, but I'll deny it fervently if confronted.) If you really like cheese, up it to 12 oz., keeping the other sauce amounts the same. I always do.
California Medley Cheddar Soup was originally published on https://soupaddict.com/california-medley-cheddar-soup/