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2 Tbsp. unsalted butter
2 1/2 oz. diced white onion
1 1/2 oz. diced carrot
1 1/2 oz. diced celery
2 Tbsp. all-purpose flour
1 bay leaf
12 oz. ale (Domain DuPage, Two Brothers Brewing Company)
1 tsp. dry mustard
1/4 tsp. smoked paprika
8 oz. vegetable broth
15 oz. Supremo® Brand Mexican Sour Cream from V&V Supremo®
2 oz. Grated Sierra® Cotija Cheese from V&V Supremo®
1 lb. Shredded Chihuahua® Brand Quesadilla Cheese from V&V Supremo®

For Serving

6 sour dough boules, tops cut off and centers hollowed out
olive oil, for drizzling
9 oz. broccoli florets, blanched
12 slices of Sliced Chihuahua® Brand Quesadilla Cheese from V&V Supremo®
minced chives, for garnish

Method of Preparation

  1. Melt butter in large saucepan. Sweat onion, carrot, and celery.
  2. Stir in flour. Cook for about 2 minutes. Add bay leaf.
  3. Slowly whisk in ale. Stir until mixture thickens. Whisk in mustard and paprika. Add broth and sour cream. Bring to a boil. Reduce to a simmer. Cook 10 minutes, stirring often. Remove bay leaf. Transfer soup to blender, add Cotija. Remove center part of lid, cover with towel. Blend until smooth.
  4. Return soup to saucepan over medium heat. Whisk in shredded Chihuahua®. Whisk soup until cheese is melted and soup is smooth.
  5. Place 6 broccoli florets (about 1.5 oz. per serving) into each bread bowl. Fill bread bowl with soup until it reaches the brim. Top with 2 pieces of Sliced Chihuahua®. Broil for 1 minute, or until cheese is melted. Garnish with chives.


Yields 40 oz. of soup.


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