Atkins Cheese Recipes

Ingredients:

3 tbsp butter
2 leeks, white part only, halved lengthwise,
washed well and chopped
2 cup sliced mushrooms
1 1/2 cup cauliflower in small florets
2 can reduced-sodium chicken broth -, (14 1/2 oz ea)
1/2 cup water
5 oz blue cheese, crumbled
6 strips bacon, cooked, crumbled

Instructions:

Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and
cauliflower. Cover and cook 5 minutes, stirring occasionally.

Add broth and water; bring to a boil. Lower heat, cover and simmer for 10
minutes, until vegetables are very tender.

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.

This recipe yields 6 servings.

Carbohydrates: 8 grams
Net Carbs: 6.5 grams
Fiber: 1.5 grams
Protein: 11 grams
Fat: 17 grams
Calories: 225

Description:
"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."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 140 Calories; 13g Fat (79.7%
calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 33mg
Cholesterol; 390mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat.


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

Preparation Time: 0:00

Servings: 6