Cheddar-Ale Soup

Put that leftover St. Patty's Day brew to use.

Yield: 6 servings (1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 9g
  • Saturated fat: 5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Cholesterol: 24mg
  • Protein: 19g
  • Carbohydrate: 26g
  • Sugars: 7g
  • Fiber: 2g
  • Iron: 1g
  • Sodium: 402mg
  • Calcium: 403mg

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

  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.
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