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Cheddar-Ale Soup

Yunhee Kim
Yield 6 servings (1 cup)
Put that leftover St. Patty's Day brew to use.

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

Nutrition 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

How to Make It

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

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

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

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

  5. Add 2 cups low-sodium chicken broth; stir.

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

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

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

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