- 10 ounce sourdough bread, cut into 1-inch cubes
- Cooking spray
- 2 cups chopped onion (about 2 medium)
- 2 garlic cloves, minced
- 1 (12-ounce) bottle beer
- 4 cups fat-free, less-sodium chicken broth, divided
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 2 cups 2% reduced-fat milk, divided
- 1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh chives
- calories 172
- caloriesfromfat 28 %
- fat 5.4 g
- satfat 3.2 g
- monofat 0.6 g
- polyfat 0.2 g
- protein 8.1 g
- carbohydrate 22.9 g
- fiber 1.6 g
- cholesterol 16 mg
- iron 1.1 mg
- sodium 371 mg
- calcium 165 mg
How to Make It
Preheat oven to 450°.
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.
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.
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.