Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.

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Name: Beer Cheddar Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 10 ounces sourdough bread cut into 1-inch cubes; Cooking Spray; 2 cups onion chopped (about 2 medium); 2 cloves garlic minced; 12 ounces bottle beer; 4 cups fat-free, less-sodium chicken broth divided; 1/2 cup all-purpose flour (about 2 1/4 ounces); 2 cups 2% reduced-fat milk divided; 1 1/4 cups extra sharp cheddar cheese (5 ounces) shredded; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh chives finely chopped

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INGREDIENTS

10 ounces sourdough bread ; cut into 1-inch cubes
Cooking Spray
2 cups onion ; chopped (about 2 medium)
2 cloves garlic ; minced
12 ounces bottle beer
4 cups fat-free, less-sodium chicken broth ; divided
1/2 cup all-purpose flour ; (about 2 1/4 ounces)
2 cups 2% reduced-fat milk ; divided
1 1/4 cups extra sharp cheddar cheese ; (5 ounces) shredded
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives ; finely chopped

Servings

INSTRUCTIONS

Preheat oven to 450(F)

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450(F) for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

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.

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 cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

NOTES

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Beer Cheddar Soup

10 ounces sourdough bread cut into 1-inch cubes
 Cooking Spray
2 cups onion chopped  (about 2 medium)
2 cloves garlic minced
12 ounces bottle beer
4 cups fat-free, less-sodium chicken broth divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk divided
1 1/4 cups extra sharp cheddar cheese (5 ounces) shredded
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives finely chopped

Preheat oven to 450(F)
 Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450(F) for 10 minutes or until toasted. Set aside.
 Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
 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.
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 cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

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Nutrition

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Serving Size: 1 Serving (1533g)
Recipe Makes: 12 Servings

Calories: 700
Calories from Fat: 56 (8%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 15.6mg		5 %
Sodium 658.1mg		23 %
Potassium 2078.8mg		55 %
Total Carbohydrate 144.6g		43 %
	Dietary Fiber 23.5g	94 %
	Sugars, other 121.2g
Protein 22.3g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 700

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