Cheese soup with beer

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Ingredients

• 3 tablespoons of olive oil;
• 2 crushed medium bulbs;
• 2-3 pinch of salt and ground pepper;
• 2 crushed cloves of garlic;
• 350 ml of light beer without pronounced bitterness;
• 3 cups of chicken broth;
• ½ cup of flour;
• 2 cups of low-fat milk;
• ¼ teaspoon freshly ground black pepper;
• 140 g of hot cheese (it is better to take cheddar);
• fried bacon, greens and croutons - if desired.
  
  

Preparation

In a saucepan with a thick bottom, pour the olive oil (the oil should cover the bottom, so that the indicated volume can be increased) and heat it over medium heat. Add the onion, salt and pepper and fry for 4-5 minutes. Then enter the garlic and cook a minute. Pour in the beer, bring it to a boil, reduce the heat to a minimum and cook for about 20 minutes, until the onion is tender.

Pour the beer mixture and 1 ½ cup chicken broth into the blender. Leave the lid ajar and cover the blender with a towel so that the hot liquid does not explode and splatter. Grind the soup until smooth.

In a separate bowl, whip the flour and half a cup of chicken broth. Pour into a preheated saucepan and cook for 1-2 minutes, stirring constantly. Then return the beer mixture to the saucepan, stir well, add the remaining glass of chicken broth and bring the soup to a boil. Cook for about 10 minutes until thick, then add the milk mixed with freshly ground pepper, and cook for another 10 minutes. Remove the dish from the heat. Add the crushed cheese and mix until it melts.

Serve the soup with fried bacon, croutons or greens.

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Thanks for reading. Stay healthy!