Beer Cheddar Soup Recipe
Ingredients
| Cooking spray | ||
| Onion | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Beer | 1 Bottle (1l) | |
| 4 cups fat-free, less-sodium chicken broth, divided | ||
| All purpose flour | 2.25 Ounce | |
| 2 cups 2% reduced-fat milk, divided | ||
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Sourdough bread | 10 Ounce, toasted | |
| Chives | 1/2 Cup (16 tbs), chopped | |
Directions
1.
Preheat oven to 450°.
2.
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion; saute 4 minutes.
Add garlic; saute 1 minute.
Add beer; bring to a boil.
Reduce heat; simmer 20 minutes or until onion is soft.
3.
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.
4.
Weigh or 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 the cheese, stirring until smooth.
Preheat oven to 450°.
2.
Heat a Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion; saute 4 minutes.
Add garlic; saute 1 minute.
Add beer; bring to a boil.
Reduce heat; simmer 20 minutes or until onion is soft.
3.
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.
4.
Weigh or 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 the cheese, stirring until smooth.
Chef
