- 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
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.
Put that leftover St. Patty's Day brew to use.
- Yield: 6 servings (1 cup)
|Calories per serving:||277|
|Fat per serving:||9g|
|Saturated fat per serving:||5g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1g|
|Cholesterol per serving:||24mg|
|Protein per serving:||19g|
|Carbohydrate per serving:||26g|
|Sugars per serving:||7g|
|Fiber per serving:||2g|
|Iron per serving:||1g|
|Sodium per serving:||402mg|
|Calcium per serving:||403mg|