Broccoli Beer Cheese Soup

• ¼ pound butter
• 4 cups chopped broccoli
• 3 cups chopped onion
• 1 cup chopped celery
• 1 grated carrot
• 1 tsp garlic salt
• 1 tsp white pepper
• 8 tbsp flour
• 6 cups chicken stock
• 8 ounces cheddar cheese
• 12 ounces beer (room temperature)

Sauté broccoli, onions, celery and carrot in butter. Add salt and pepper and blend in flour. Add chicken stock and cheese and heat until cheese melts. Add beer and serve hot with croutons on top.

Broccoli Frittata

• 4 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups broccoli, steamed and drained
• 2 cups chopped plum tomatoes, drained
• 1 ½ cups coarse toasted bread crumbs
• 10 eggs, beaten
• salt and pepper to taste
• 1 cup grated Havarti cheese
• ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees. In a heavy skillet melt 2 tbsp butter in 2 tbsp olive oil until slightly foamy. Add garlic and broccoli and cook for 2-3 minutes, stirring constantly. Add bread crumbs and cook another 2-3 minutes, stirring constantly. Set aside. In another oven-proof skillet melt remaining 2 tbsp butter over medium heat and spread to coat bottom of pan. Season eggs with salt and pepper and pour into skillet. Cook for 2 minutes then top with vegetable/bread crumb mixture, tomatoes and Havarti cheese. Stir gently then transfer pan to oven and bake at 350 degrees for 10-12 minutes until eggs are set and beginning to brown. Top with Parmesan cheese and serve.