My Super Bowl

Beer, popcorn, cheese--yep, they were all present on my sofa during the game...only in the form of a soup. I made this Cooking Light recipe to warm our bellies on what I hear is the most calorie laden day of the year. Well, I faught that off better than the Patriot's defense. What a disaster. Such a shame to not end the game with the pearly whites of Moss and Brady celebrating. For about 3 hours we were football fans...now let the MLB spring training countdown begin! Best commercial without a doubt was the TWINS in the new park! Now there is a sport.

Beer Cheddar Soup


















Ingredients
10 ounce 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
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives


Preparation
Preheat oven to 450°.
Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; 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 mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

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

Nutritional Information
CALORIES 172; FAT 5.4g; PROTEIN 8.1g; CHOLESTEROL 16mg; CALCIUM 165mg; SODIUM 371mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 22.9g

Julianna Grimes Bottcher , Cooking Light, NOVEMBER 2007