 |
Wisconsin Cheese Soup
 Print Version |
 Email To A Friend
2 ribs celery, chopped
1 cup chicken broth
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1/4 cup butter
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 cups heavy cream
2 cups shredded Cheddar cheese
In a small saucepan over medium-high heat, combine
celery, bell pepper and chicken broth. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
In a large saucepan, cook onion in butter over medium
heat until onion is translucent. Stir in pepper, salt and cream.
Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
If thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes.
Yield about 8 servings
470 calories
6 carbs
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
