Beer-Cheese Soup With Pretzel Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 2 ounces light processed cheese, cubed (such as velveeta light) |
2 cups fat-free half-and-half |
1 (12-ounce) can light beer |
1 garlic clove, minced |
5 tablespoons all-purpose flour |
1/2 cup water |
1/4 teaspoon ground red pepper |
4 tablespoons chopped fresh chives |
16 unsalted pretzel rounds (such as paul newman's) |
Directions:
1. Combine first 4 ingredients in a large saucepan; cook, uncovered, over medium-low heat, stirring frequently, until cheese melts.
2. Combine flour and water, stirring with a whisk; add to cheese mixture. Cover and cook over medium-low heat 15 minutes, stirring constantly, or until mixture is slightly thick. Stir in red pepper. Ladle into bowls; sprinkle with chives, and top with pretzels.
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