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Beer-Cheddar Soup

Becky Luigart-Stayner; Melanie J. Clarke
Yield 12 servings (serving size: about 2/3 cup soup, about 1 ounce bread cubes, and 1 teaspoon chives)
Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 450°.

  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.

  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.

  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.

  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.