Beer-Cheddar Soup

8 ounces sourdough bread, cut into 1-inch cubes

Cooking spray

2 cups chopped onion (about 2 medium)

2 garlic cloves, minced

1 (12-ounce) bottle beer

3 cups fat-free, lower sodium chicken broth, divided

1 cup water

2¼ ounces all-purpose flour (about ½ cup)

2 cups fat-free milk, divided

1¼ cups (5 ounces) shredded extra-sharp cheddar cheese

¼ teaspoon freshly ground black pepper

¼ cup finely chopped chives

Heat oven to 450 degrees.

Arrange bread cubes in a single layer on a jelly roll pan. Coat bread cubes with cooking spray. Bake 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan, saute 4 minutes, stirring frequently. Add garlic, saute 1 minute, stirring frequently. Stir in beer; bring to a boil. Reduce heat and simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape), secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mix to pan. Stir in remaining 2 cups broth and 1 cup water, bring to a boil. Reduce heat, simmer 10 minutes.

Weigh flour or lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and 1 cup milk stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan, cook 12 minutes or until slightly thick. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Serves 12 (about 2/3 cup soup, 1 ounce bread cubes and 1 teaspoon chives).

Nutrition values per serving: 159 calories (27.2 percent from fat), 4.8 g fat (2.7 g saturated fat), 20.7 g carbohydrates, 1.1 g fiber, 7.9 g protein, 13 mg cholesterol, 362 mg sodium.

“The New Way to Cook Light” (2012 Oxmoor House)