Cheddar Beer Soup

1 Reviews
100% would make this recipe again

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.

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Ingredients

??? leeks, cut into 1 cm cubes ???
??? carrots, cut into 1 cm cubes ???
??? celery, cut into 1 cm cubes ???
??? garlic, minced ???
??? margarine non-hydrogenated ???
??? bay leaf ???
??? white flour (all purpose) ???
??? milk, partly skimmed, 2% ???
??? chicken broth ???
??? beer ???
??? Worcestershire sauce ???
??? mustard powder ???
??? salt ???
??? ground pepper ???
??? Cheddar cheese, low-fat (4%), grated ???

Method

  1. 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.
  2. Heat the margarine 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.
  3. 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.
  4. 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 (480 g)

Amount

% Daily Value

Calories

300

Fat

8 g

12 %

Saturated 2.6 g
+ Trans 0.1 g

14 %

Cholesterol

20 mg

Sodium

820 mg

34 %

Carbohydrate

34 g

11 %

Fibre

4 g

16 %

Sugars

12 g

Net Carbs

30 g

Protein

17 g

Vitamin A

90 %

Vitamin C

22 %

Calcium

39 %

Iron

19 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy, Bone-healthy
Excellent source of  :
Calcium, Folacin, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin D, Vitamin K
Good source of  :
Iron, Magnesium, Niacin, Selenium, Vitamin B1, Vitamin B2, Vitamin B6
Source of  :
Copper, Fibre, Pantothenic Acid, Vitamin C, Vitamin E, Zinc
Low  :
Calories, Cholesterol, Fat, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2 ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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