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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:40 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumyellow onion, finely chopped½cupfinely chopped yellow bell pepper1tablespoonfinely chopped serrano peppers (2 small)¼cupall-purpose flour1(12-ounce) bottlealeorlager beer2cupsreduced-sodium chicken broth1cuphalf-and-half1teaspoonDijon mustard12ouncessharp Cheddar cheese, shredded (about 3 1/2 cups)½teaspoonground pepper⅛teaspoonsalt⅛teaspooncayenne pepperCrumbled crispy bacon, chopped scallionsand/orfinely chopped fresh chives (optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumyellow onion, finely chopped
½cupfinely chopped yellow bell pepper
1tablespoonfinely chopped serrano peppers (2 small)
¼cupall-purpose flour
1(12-ounce) bottlealeorlager beer
2cupsreduced-sodium chicken broth
1cuphalf-and-half
1teaspoonDijon mustard
12ouncessharp Cheddar cheese, shredded (about 3 1/2 cups)
½teaspoonground pepper
⅛teaspoonsalt
⅛teaspooncayenne pepper
Crumbled crispy bacon, chopped scallionsand/orfinely chopped fresh chives (optional)
DirectionsHeat oil in a large Dutch oven over medium heat. Add onion, bell pepper and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd broth, half-and-half and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions and/or chives, if desired.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes. (If the mixture separates, repeat the reheating process.)Originally appeared: EatingWell.com, November 2022
Directions
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerAdd broth, half-and-half and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions and/or chives, if desired.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadRefrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes. (If the mixture separates, repeat the reheating process.)
Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper and serranos; cook, stirring occasionally, until the vegetables are tender and slightly browned, 8 to 10 minutes.
Add flour; cook, stirring often, until the vegetables are coated, about 1 minute. Slowly stir in beer; cook, stirring constantly and scraping the bottom of the pot with a wooden spoon in figure-8 motions, until thickened, about 1 minute.
Add broth, half-and-half and mustard, stirring until combined. Bring the mixture to a boil over high heat. Reduce heat to low; simmer, stirring occasionally, until thickened, 4 to 5 minutes. Remove from heat. Whisk in cheese, pepper, salt and cayenne until melted and combined, about 1 minute. Working in batches, pour the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until pureed to desired consistency, 1 to 2 minutes. (Use caution when blending hot liquids.) Ladle the soup into 6 bowls. Top with bacon, scallions and/or chives, if desired.
To make ahead
Refrigerate in an airtight container for up to 3 days. Reheat gently over medium-low heat, or microwave at 30% power, stirring occasionally, about 5 minutes. (If the mixture separates, repeat the reheating process.)
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)383Calories28gFat13gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
