Really enjoyed this recipe, especially with a couple of amendments: fry up 4-5 strips of bacon, then sautée onions and garlic. Substitute half the onion amount with shallots, and consider using a seasonal wheat ale, like Alaskan Winter brew. Also a dollop of sour cream adds an extra punch to the flavor. Happy eating!
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.
More From Cooking Light
- Calories: 172
- Calories from fat: 28%
- Fat: 5.4g
- Saturated fat: 3.2g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 8.1g
- Carbohydrate: 22.9g
- Fiber: 1.6g
- Cholesterol: 16mg
- Iron: 1.1mg
- Sodium: 371mg
- Calcium: 165mg
- 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
- 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.
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