Cheddar-Ale Soup

Ingredients

• 6 servings bread whole-wheat toasted
• 1 cup carrots diced
• 2  celery stalks diced
• 0.3 cup flour all-purpose
• 1  garlic clove minced
• 12 ounces pale ale (like Bass)
• 2 cups chicken broth low-sodium
• 2 cups milk 1%
• 1 tablespoon olive oil 
• 6 servings garnish: additional sharp cheddar cheese shredded 50% reduced-fat
• 8 ounces sharp cheddar cheese shredded 50% reduced-fat
• 0.5  onion diced yellow

Equipment

• pot

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; saut 3 minutes.
3. Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Saut 57 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 57 minutes or until foam disappears and soup thickens.
8. Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
9. Simmer 1520 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.