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Yield
12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)
Becky Luigart-Stayner; Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 3

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Step 4

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.

Step 5

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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