Thanks for the accountability, folks. I pounded out a quick 5K before pouring a glass of Pinot Grigio last night. It was just one of those weeks, and the only thing getting me through Thursday and Friday was the thought of a happy hour drink come Friday. It’s the little things in life.
Mr. Prevention and I did a whole lot of NOTHING last night other than catching up with the DVR, and it was glorious. We were planning to go out to eat, but Mr. P has had some really early hours this week (hello, 4:30am…ew), and staying it just seemed like the right things to do 🙂 Of course, Mr. Prevention insisted on leftover pizza for dinner and I would have nothing of it. I had my mind set on bigger, better, and cheesier things. 😉
I had never heard of Beer Cheese Soup until a week ago. And since then, it’s all I’ve wanted. Beer? Please. Always. Cheese? Please. Always. I know I’m not alone here. Well, I wanted the soup, not the calories and fat. So, I remedied that and the result was glooorious.
I don’t know about you, but when my love for nutrition and great-tasting food can come together, it’s a beautiful, beautiful thing. Of course this soup isn’t the most nutritious thing ever, but it sure as heck is way lower in calories and fat than the original version or a dinner out, so there! I justify my guiltless indulgence in this most decadent soup!
butter Smart Balance Light
1 medium onion, chopped fine
2 carrots, peeled & chopped fine
2 medium garlic cloves, minced or pressed
1/3 cup unbleached all-purpose flour
1 3/4 cups low-sodium chicken broth
1 12-ounce bottle beer (I used Great Lakes Pale Ale)
2 cups 2% milk
12 oz 75% reduced-fat Cabot cheddar cheese, shredded
American Gruyere cheese, shredded
2 tsp cornstarch
Table salt & ground black pepper
Melt butter in large saucepan over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.
Toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in 2 batches until completely smooth, return to saucepan, and simmer over medium-low heat. Whisk in cheese mixture, 1 cup at a time, until smooth. Season with
salt and pepper. Serves 6.
Nutrition Information: 344 calories; 16 g. fat; 43 mg. cholesteorl; 652 mg. sodium; 19.3 g. carbohydrate; 1.2 g. fiber; 6.2 g. sugar; 28.2 g. protein
Result: Oh la la, this is AMAZING! 75% reduced fat, what? Doesn’t matter. Delicious, and way less guilt involved. Enjoy!
Question: What’s one word you always spell wrong?
I have trouble with “occasion” (don’t know why..) and “Hanukkah” — I always spell that wrong.
Happy weekend! Gift wrapping, hair cut, workout, Illinois basketball, and date night are on my calendar! 😀