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Cheddar Soup

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Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
4 tablespoons butter, unsalted Camera
½ cup celery
finely diced
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½ cup leeks
white part only, finely diced
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½ cup carrots
finely diced
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4 tablespoons all-purpose flour Camera
4 cups beef stock Camera
12 ounces beer Camera
1 pound vermont cheddar *
1 pound cheese, sharp, new york *
1 pinch cayenne pepper * Camera
1 x black pepper * Camera
1 x salt
to taste
* Camera
1 x chives
fresh, snipped
* Camera
Trans-fat Free

Directions

Melt the butter in heavy soup pot.

Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes.

Add flour and cook, stirring, over low heat an additional 2 minutes.

Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15 to 20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 140 50% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 336mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 44% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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