I came across this recipe on https://www.health.com/.
Put that leftover St. Patty’s Day brew to use.
You’ll never guess that this creamy, calcium-packed soup is healthy. Made with low-sodium chicken broth, 50% reduced-fat Cheddar cheese, and low-fat milk, this recipe lets you enjoy every savory spoonful guilt-free. The carrots add a dose of beta-carotene, which may decrease your risk for certain types of cancer. For a little boost of fiber, serve with whole-wheat toast.
- 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
- Heat 1 tablespoon olive oil in a large pot over medium-high.
- Add 1/2 yellow onion, diced, and 1 minced garlic clove; sauté 3 minutes.
- Reduce heat to medium; add 1 cup diced carrots and 2 celery stalks, diced. Sauté 5–7 minutes or until soft.
- Sprinkle in 1/3 cup all-purpose flour; stir.
- Add 2 cups low-sodium chicken broth; stir.
- Add 2 cups 1% milk and 12 ounces pale ale (like Bass).
- Cook 5–7 minutes or until foam disappears and soup thickens.
- Stir in 8 ounces 50% reduced-fat sharp Cheddar cheese, shredded.
- Simmer 15–20 minutes; serve with toasted whole-wheat bread and a garnish of Cheddar.