Cheddar-Ale Soup

beer-cheese-soup Recipe
Yunhee Kim
Put that leftover St. Patty's Day brew to use.

Yield:

6 servings (1 cup)

Nutritional Information

Calories 277
Fat 9 g
Satfat 5 g
Monofat 2 g
Polyfat 1 g
Cholesterol 24 mg
Protein 19 g
Carbohydrate 26 g
Sugars 7 g
Fiber 2 g
Iron 1 g
Sodium 402 mg
Calcium 403 mg

Ingredients

1 tablespoon olive oil
1/2 yellow onion, diced
1 garlic clove, minced
1 cup diced carrot
2 celery stalks, diced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups 1% milk
12 ounces pale ale (like Bass)
8 ounces 50% reduced-fat sharp Cheddar cheese, shredded
Toasted whole-wheat bread
Garnish: additional shredded 50% reduced-fat sharp Cheddar cheese

Preparation

Heat 1 tablespoon olive oil in a large pot over medium-high.

Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.

Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.

Sprinkle in 1/3 cup all-purpose flour; stir.

Add 2 cups low-sodium chicken broth; stir.

Add 2 cups 1% milk and 12 ounces pale ale (like Bass).

Cook 5–7 minutes or until foam disappears and soup thickens.

Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.

Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.

Note:

Frances A. Largeman-Roth, RD,

March 2009
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