The broccoli cheddar soup that is not a fondue
There is less cheese, more broccoli and beer. The perfect range.
We have already said and we will repeat it:Soupe is supposed to be a healthy choice. Yet, as with high caloric dinner salads that you will findchain restaurants This battery on fat, there are many heavy soup bowls on the menus that come as a dish of accompaniment, but come with more calories than an entrance. Traditionally, the broccoli cheddar soup is on cheese, broccoli playing a second silent violin at a glorified fondue bowl. In this broccoli cheddar soup recipe, we turn the tables on this tradition by giving the broccoli appropriately and using only a sharp cheddar handle to give this soup a rich and creamy texture and yes,Beer-Praphite a perfect beer like bass - or even guinness if you wish, give it the body and the soul. In addition, only 8 ounces are needed, which leaves you more to sip out while the soup stands out.
Nutrition:290 calories, 17 g of grease (9 g saturated), 580 mg of sodium
Serve 4
You will need
1 tablespoon of butter
1 yellow onion, diced
1 big carrot, cute cut
1 broccoli head, coupe in jewels and stem finely sliced
2 garlic cloves, chopped
1 tablespoon of flour
1 cup of low sodium chicken broth
1 cup of beer
2 cups of milk
1 cup cheese cheddar grated shredded
Black salt and pepper
Tabasco sauce to taste
4 Parmesan chips
How to do it
- Heat the butter in a large pot on the average heat.
- Add the onion, carrot, broccoli and garlic and cook for about 5 minutes until vegetables soften.
- Stir in flour and cook until it uniformly covers all vegetables.
- Add stock and beer, stirring vigorously to keep the foggy flour.
- Simmer for a few minutes, then pour the mixture (working in batches, if needed to be) in a mixer and mashed up to most smooth (a little texture can be nice here).
- You can also use a hand mixer to tap the soup in the pot.
- Replace the pot and bring it to a weak heat.
- Stir in milk and cheese.
- After the cheese has completely melted in the soup, seasoned with salt and pepper and some good shakes of Tabasco.
- Serve each bowl of soup with a crispy parmesan floating in the middle.
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