"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beer-Cheddar Soup Recipe

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This recipe for Beer-Cheddar Soup, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Monday, July 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz sourdough bread, cut into 1-inch cubes
Cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12 oz) bottle beer
4 cups fat-free, less sodium chicken broth, divided
1/2 cup all-purpose flour
2 cups 2% reduced-fat milk, divided
1-1/4 cups (5 oz) shredded extrasharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives

Directions:
Directions:
Preheat oven to 450. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minutes. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender. 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. 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 cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Avoid using dark beer which could make the soup too biter.

 

 

 

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