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Yunhee Kim Photo by: Yunhee Kim

Cheddar-Ale Soup

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

Health MARCH 2009

  • Yield: 6 servings (1 cup)

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.

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
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Cheddar-Ale Soup recipe

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