Beer-Cheddar Soup Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Preheat oven to 450º. 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. |
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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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