* Exported from MasterCook *

BLUE CHEESE AND BACON SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:25
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
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2 tbsp butter
1/2 leek -- the white half
halved lengthwise, washed well and chopped
1 cup sliced mushrooms
1/2 cup cauliflower -- chopped
1 1/2 cups chicken stock
2 oz blue cheese -- 60g , crumbled
6 strips bacon -- cooked and crumbled

Cheese soups are especially savory and this one is made even more delicious with the addition of the smoky flavor of bacon. If you are not a fan of blue cheese, you can substitute an equal amount of grated cheddar.
Heat the butter in a large saucepan over medium heat until the foam subsides. Add the leek, mushrooms and cauliflower. Cover and cook, stirring often for 5 minutes. Add the stock and and bring to the boil. Lower the heat, cover and simmer for 10 minutes. Transfer the mixture to a food proccesor. Add the blue cheese and puree for 1 minute, or until smooth. Serve immediately with the crumbed bacon on top. About 2 cups



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Per Serving (excluding unknown items): 356 Calories; 29g Fat (75.3% calories from fat); 14g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 2439mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0

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