* Exported from MasterCook *

CALDO DE QUESO (CHEESE SOUP)

Recipe By :Western Mexican Cookbook
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Regional Mexican
Soup Vegie Egg Cheese Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg green chiles -- roasted and peeled
1/2 lb cheddar cheese -- mexican or goat 250g
2 cups cauliflower flowerets
1 onion -- minced
1/4 cup tomato paste
2 tbsp cream
2 tbsp oil
1 1/2 qts water
1 tsp salt
1/2 tsp pepper

Steam cauliflour for 8-10 minutes. Machine blend until very smooth. Fry onions in the oil a few minutes, until glazed. Add the other ingredients, crumbling in the cheese. Cook at least 15 minutes. Add to cauliflower in blender and blend until smooth. Serve hot and drizle a little cream. Garnish lightly with any handy chopped herb.

Cuisine:
"Mexican"












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Per Serving (excluding unknown items): 353 Calories; 28g Fat (69.0% calories from fat); 17g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1045mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 4 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




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