Cheddar & Ale Soup
Despite being relatively low in fat, this soup is incredibly rich and hearty – you don't need to add much to turn it into a meal! Serve it simply with a piece of crust baguette or, my favorite, pretzel goldfish. A side of steamed broccoli rabe keeps things tasting light and fresh (and it's delicious dunked into the cheesy broth.) Don't be tempted to dump the cheese in all at once; if it isn't added slowly it will bind together into a huge congealed mass instead of melting into the soup. Also, steer clear of pre-shredded cheese. It's coated with starch and won't melt right at all. I like Cabot 50% Reduced Fat Sharp Cheddar.
Calories 246kcal
Ingredients
- ½ head Cauliflower cut into florets (about 3 cups)
- 1 Tablespoon Olive Oil
- 1 small Onion finely chopped
- 2 ribs Celery finely chopped
- 1 Jalapeño minced
- 2 cloves Garlic smashed
- 2 Tablespoons Flour
- ½ teaspoon Smoked Paprika
- 1 bottle 12 ounces Ale, or other mild beer
- 3 cups Low-Sodium Chicken Stock
- 6 ounces 50% Reduced Fat Cheddar shredded
Instructions
- Fill a pot of water with a steamer insert and bring to a boil. Add the cauliflower to the insert, cover, and steam for 10-15 minutes, or until very soft.
- While the cauliflower steams, heat the olive oil in a medium-sized (about 5 quart), heavy-bottomed pot. When the oil is hot, add the onion, celery, jalapeño, and garlic. Cook, stirring occasionally, for 5 minutes, or until soft. Sprinkle with the flour and paprika, stir, and cook for 1 minute. Add half the beer. Simmer for 5 minutes, or until the beer is reduced by about half. Add 2-1/2 cups of the chicken stock and simmer over low heat for 10 minutes.
- Little by little, add in the shredded cheese, letting it melt completely between additions. Add the remaining beer.
- Add the remaining 1/2 cup chicken stock and the steamed cauliflower to a food processor or blender and process until very smooth. Stir into the soup.
Nutrition
Calories: 246kcal | Protein: 18g | Fat: 10g | Fiber: 3g