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Obesity Discussion · 06-26-07, 02:20 AM

BLUE CHEESE AND BACON SOUP

Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:25:00

Calories: 225
Fat: 17 grams
Protein: 11 grams
Carbohydrates: 8 grams
Fiber: 1 grams
Net Carbs: 6 grams
3 tablespoons butter
2 leeks (white part only), halved lengthwise, washed well
and chopped
2 cups sliced mushrooms
1 1/2 cups cauliflower, broken into small florets
2 cans (14 1/2 ounces each) reduced-sodium chicken broth,
plus 1/2 cup water
5 ounces blue cheese, crumbled
6 strips bacon, cooked and crumbled
1. Melt butter in a large soup pot over medium heat. Add
leeks, mushrooms and cauliflower. Cover and cook 5
minutes, stirring occasionally.
2. Add broth and water; bring to a boil. Lower heat, cover
and simmer for 10 minutes, until vegetables are very
tender.
3. Puree soup in batches in a blender or food processor.
Return pureed soup to soup pot. Add blue cheese to
last batch of soup and puree until smooth. Heat through,
if necessary. Before serving, top with crumbled bacon.
If you enjoy the pungent flavor of blue cheese, this soup is for
you. The base is a puree of low carb veggies cooked in chicken
broth.

06-26-07, 02:20 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,800 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Blue Cheese and Bacon Soup BLUE CHEESE AND BACON SOUP Servings: 6 Prep time: 0:10:00 Bake/Cook time: 0:25:00 Calories: 225 Fat: 17 grams Protein: 11 grams Carbohydrates: 8 grams Fiber: 1 grams Net Carbs: 6 grams 3 tablespoons butter 2 leeks (white part only), halved lengthwise, washed well and chopped 2 cups sliced mushrooms 1 1/2 cups cauliflower, broken into small florets 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, plus 1/2 cup water 5 ounces blue cheese, crumbled 6 strips bacon, cooked and crumbled 1. Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally. 2. Add broth and water; bring to a boil. Lower heat, cover and simmer for 10 minutes, until vegetables are very tender. 3. Puree soup in batches in a blender or food processor. Return pureed soup to soup pot. Add blue cheese to last batch of soup and puree until smooth. Heat through, if necessary. Before serving, top with crumbled bacon. If you enjoy the pungent flavor of blue cheese, this soup is for you. The base is a puree of low carb veggies cooked in chicken broth. Atkins - Blue Cheese and Bacon Soup Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________