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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Put that leftover St. Patty's Day brew to use. Ingredients:
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 |
Directions:
1. Heat 1 tablespoon olive oil in a large pot over medium-high.
2. Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.
3. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.
4. Sprinkle in 1/3 cup all-purpose flour; stir.
5. Add 2 cups low-sodium chicken broth; stir.
6. Add 2 cups 1% milk and 12 ounces pale ale (like Bass).
7. Cook 5–7 minutes or until foam disappears and soup thickens.
8. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
9. Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.
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