Parisfox
Fri, Sep-23-05, 12:48
Cheese Soup With Beer
1 1/2 quarts chicken broth
1/4 cup diced celery, diced fine
1/4 cup green bell pepper, diced fine
1/4 cup shredded carrot (optional--for color)
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
1 pound sharp cheddar cheese, shredded
12 ounces light beer
1/2 teaspoon salt, or Vege-Sal
1/4 teaspoon Chipotle (or regular) Tabasco sauce
guar or xanthan gum
Combine the chicken broth, celery, green pepper, carrot, parsley, and pepper in your slow cooker. Cover, set to low, and let it slow cook 6-8 hours. Use a hand-blender to puree the vegetables.
Now whisk in the cheddar cheese a little at a time, until it's all melted in. Add the beer, the salt, and the Tabasco sauce, and stir till the foaming stops. Use your guar or xanthan shaker to thicken your soup until it's about the texture of heavy cream. Recover the pot, turn to high, and let it cook for another 20 minutes before serving.
8 Servings, each with: 274 Calories; 20g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber
1 1/2 quarts chicken broth
1/4 cup diced celery, diced fine
1/4 cup green bell pepper, diced fine
1/4 cup shredded carrot (optional--for color)
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
1 pound sharp cheddar cheese, shredded
12 ounces light beer
1/2 teaspoon salt, or Vege-Sal
1/4 teaspoon Chipotle (or regular) Tabasco sauce
guar or xanthan gum
Combine the chicken broth, celery, green pepper, carrot, parsley, and pepper in your slow cooker. Cover, set to low, and let it slow cook 6-8 hours. Use a hand-blender to puree the vegetables.
Now whisk in the cheddar cheese a little at a time, until it's all melted in. Add the beer, the salt, and the Tabasco sauce, and stir till the foaming stops. Use your guar or xanthan shaker to thicken your soup until it's about the texture of heavy cream. Recover the pot, turn to high, and let it cook for another 20 minutes before serving.
8 Servings, each with: 274 Calories; 20g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber