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
ClaimsThis recipe is :
- Diet-related health claims :
- Bone-healthy, Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Folacin, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K
- Good source of :
- Iron, Magnesium, Niacin, Vitamin B1, Vitamin B6, Zinc
- Source of :
- Copper, Fibre, Pantothenic Acid, Vitamin C, Vitamin E
- Low :
|Milk and Alternatives||½|
|Meat and Alternatives||1|
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Top ReviewsView All Reviews
65535february 15, 2012
Not bad, but not great. It does make for a VERY rich soup.