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Canadian Cheddar Soup
Yield: 6 servings
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tablespoons butter
/4 cup onion, chopped
/4 cup chopped celery
tablespoons soy flour
/4 teaspoon dry mustard
pinch nutmeg
pinch pepper
cups chicken stock
1/2 cups heavy cream
cup water
1/2 cups Cheddar cheese, shredded
dash Worcestershire sauce
In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not
brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock;
simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender
or food processor. (Note: this is where the hand blender comes in REAL handy!) Add cream and water
and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire
and a little salt.
Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2
g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol
Canadian Cheddar Soup
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