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Beer Cheddar Soup Recipe
|Chopped onion||2 Cup (32 tbs) (2 Medium Size)|
|Garlic||2 Clove (10 gm), minced|
|Beer||12 Ounce (1 Bottle)|
|Fat free low sodium chicken broth||4 Cup (64 tbs), divided|
|All purpose flour||2 1⁄4 Ounce (1/2 Cup)|
|2% reduced fat milk||2 Cup (32 tbs), divided|
|Shredded cheddar cheese||5 Ounce (1 1/2 Cups)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Sourdough bread||10 Ounce, toasted (1 Inch Cubes)|
|Finely chopped fresh chives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2229 Calories from Fat 546
% Daily Value*
Total Fat 61 g94.1%
Saturated Fat 32.3 g161.6%
Trans Fat 0 g
Cholesterol 151.9 mg
Sodium 3273.5 mg136.4%
Total Carbohydrates 292 g97.2%
Dietary Fiber 15.6 g62.4%
Sugars 21.7 g
Protein 81 g163%
Vitamin A 66.9% Vitamin C 75.5%
Calcium 137.5% Iron 85.3%
*Based on a 2000 Calorie diet
Preheat oven to 450°.
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.
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.
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.