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Beer Cheddar Soup

Healthycooking's picture
Ingredients
  Cooking spray 1
  Chopped onion 2 Cup (32 tbs) (2 Medium Size)
  Garlic 2 Clove (10 gm), minced
  Beer 12 Ounce (1 Bottle)
  Fat free low sodium chicken broth 4 Cup (64 tbs), divided
  All purpose flour 2 1⁄4 Ounce (1/2 Cup)
  2% reduced fat milk 2 Cup (32 tbs), divided
  Shredded cheddar cheese 5 Ounce (1 1/2 Cups)
  Freshly ground black pepper 1⁄2 Teaspoon
  Sourdough bread 10 Ounce, toasted (1 Inch Cubes)
  Finely chopped fresh chives 1⁄2 Cup (8 tbs)
Directions

1.
Preheat oven to 450°.
2.
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion; saute 4 minutes.
Add garlic; saute 1 minute.
Add beer; bring to a boil.
Reduce heat; simmer 20 minutes or until onion is soft.
3.
Place beer mixture and 1 cup broth in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return pureed mixture to pan.
Stir in remaining 3 cups broth; bring to a boil.
Reduce heat, and simmer 10 minutes.
4.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and 1 cup milk, stirring with a whisk until smooth.
Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened.
Remove pan from heat.
Gradually add the cheese, stirring until smooth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Soup
Ingredient: 
Chicken

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