This classic pub food of Great Britain is at its best when using an old cheddar cheese. The light version uses a low-fat cheddar.
- Prepare the vegetables: Thoroughly clean the leeks, discard the dark-green parts, then cut the remainder into 1 cm cubes. Cut the carrots and celery into 1 cm cubes. Mince the garlic.
- Heat the butter in a saucepan over medium heat then add the vegetables, garlic, and bay leaf. Cook until the vegetables are tender, about 7 minutes. Reduce the heat then add the flour. Cook 3 minutes, with frequent stirring.
- Pour in the milk, broth, and beer. Bring to a boil, then reduce the heat and let simmer, uncovered, for about 5 minutes. Add the Worcestershire sauce, dry mustard, salt, and pepper. Remove the bay leaf.
- Remove the saucepan from the heat, then add the cheese, with stirring, until it is thoroughly blended into the soup. Serve into bowls.
Nutrition Facts Table
per 1 serving (480g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||1||servings|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Bone-healthy, Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Folacin, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K
- Good source of :
- Iron, Magnesium, Vitamin B1, Vitamin B6, Zinc
- Source of :
- Copper, Fibre, Pantothenic Acid, Vitamin C, Vitamin E
- Low :
- Calories, Sodium
|Milk and Alternatives||½|
|Meat and Alternatives||1|