Cheddar Cheese Head Soup


cheddarcheesesoupSlow and steady cooking keeps the cheese from curdling.

Per serving:
147 Calories 5g total fat (3 g sat. fat), 16mg cholesterol 464 mg sodium 13g carbohydrate 0g fiber 11g protein
1  stalk celery, sliced
1  large onion, coarsely chopped
4  cloves garlic, sliced
1  tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
2 12-ounce cans evaporated fat-free milk
1/2 cup instant flour or all-purpose flour
2 cups reduced-fat shredded cheddar cheese (8 ounces)
1/4 teaspoon ground white pepper (optional)
1/2 cup reduced-fat shredded cheddar cheese (2 ounces) (optional)

1. In a Dutch oven cook celery, onion, and garlic in hot oil until tender. Add chicken broth; bring to boiling. Reduce heat; cover and simmer for 25 minutes.

2. Strain vegetables, reserving broth in pan. Discard vegetables. Stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
3.  Add 2 cups cheese; cook and stir over low heat until cheese is melted. Stir in pepper, if desired. Sprinkle each serving with additional shredded cheese, if desired. Makes 12 (3/4 cup) servings.
4.  Add cheese, cook and stir over low heat until cheese is melted. If you desire, stir in white pepper; springle each serving with chopped red sweet pepper. Make 12 (3/4-cup) servings.

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