Beer-Cheddar Soup

Ingredients

• 12 ounce beer 
• 0.3 teaspoon pepper black freshly ground
• 5 ounces cheddar cheese shredded
• 4 cups fat-skimmed beef broth fat-free divided
• 2.3 ounces flour all-purpose
• 0.3 cup chives fresh finely chopped
• 2  garlic clove minced
• 2 cups milk 2% divided reduced-fat
• 2 cups onion chopped ( 2 medium)
• 10 ounce sourdough bread cut into 1-inch cubes

Equipment

• frying pan
• oven
• knife
• whisk
• blender
• measuring cup
• dutch oven

Directions

1. Preheat oven to 45
2. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray.
3. Bake at 450 for 10 minutes or until toasted. Set aside.
4. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add onion; saut 4 minutes.
6. Add garlic; saut 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
7. Place beer mixture and 1 cup broth in a blender.
8. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
9. 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.
10. Lightly spoon flour into a dry measuring cup; level with a knife.
11. Combine flour and 1 cup milk, stirring with a whisk until smooth.
12. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened.
13. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper.
14. Serve with bread cubes and chives.