This classic pub food of Great Britain is at its best when using an old cheddar cheese. The light version uses a low-fat cheddar.
2 | leeks, cut into 1 cm cubes | 600 g | |
2 | carrots, cut into 1 cm cubes | 200 g | |
2 stalks | celery, cut into 1 cm cubes | 140 g | |
2 cloves | garlic, minced | ||
2 tbsp | butter, unsalted | 28 g | |
1 | bay leaf | 0.2 g | |
1/3 cup | white flour (all purpose) | 45 g | |
2 cups | milk, partly skimmed, 2% | 500 mL | |
1 1/2 cup | chicken broth | 375 mL | |
1 1/3 cup | beer | 330 mL | |
1 tbsp | Worcestershire sauce | 15 mL | |
1 tsp | mustard powder | 2 g | |
1/2 tsp | salt | 2 g | |
1/8 tsp | ground pepper | 0.4 g | |
1 1/3 cup | Cheddar cheese, grated | 100 g |
per 1 serving (480 g)
Amount % Daily Value |
Calories 350 |
Fat 16 g 24 % |
Saturated
9.3 g
48 % |
Cholesterol 50 mg |
Sodium 760 mg 32 % |
Carbohydrate 34 g 11 % |
Fibre 4 g 16 % |
Sugars 12 g |
Net Carbs 30 g |
Protein 14 g |
Vitamin A 95 % |
Vitamin C 22 % |
Calcium 38 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 2 ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 1 |
Fats | 2 ½ |
Not bad, but not great. It does make for a VERY rich soup.