Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 Tbsp. butter - (1/4 stick)
- 1/2 lrg red bell pepper cut into matchstick-size pcs
- 1/2 lrg yellow bell pepper cut into matchstick-size pcs
- 1/2 lrg green bell pepper cut into matchstick-size pcs
- 1 lrg onion minced
- 2 x garlic cloves chopped
- 1/4 c. all-purpose flour
- 1 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
- 1 c. whole lowfat milk
- 1 c. whipping cream
- 8 ounce sharp white cheddar cheese grated Salt to taste Freshly-grnd black pepper to taste Black Bean Soup (see recipe) Purchased tomatillo salsa Lowfat sour cream
Direcciones
- For Cheese Soup: Heat butter in heavy large pot over medium heat. Add in peppers, onion and garlic. Saute/fry vegetables till tender, about 6 min. Add in flour and stir 2 min. Whisk in stock, then lowfat milk and cream. Simmer till slightly thickened, stirring constantly, about 3 min. Gradually add in cheese 1/2 c. at a time, stirring after each addition till melted and smooth. Season to taste with salt and pepper.
- To serve, simultaneously ladle generous 1/2 c. cheese soup and generous 1/2 c. Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and lowfat sour cream.
- This recipe yields 8 servings.
- Comments: This is actually two soups which can be served separately or possibly together. Each soup serves four; combined, the two serve eight.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 167 | 69% |
| Total Fat 18.98g | 24% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 286mg | 12% |
| Potassium 203mg | 6% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.06g | 2% |
| Protein 9.7g | 16% |
