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Add a photoRaciónes: 8
Ingredientes
- 2 x Onions, minced
- 3 x Carrots, peeled, minced
- 2 x Rib of Celery, sliced thin
- 2 x Baking Potatoes, peeled and cut into 1/2 inch dice
- 1 x Butternut Squash, peeled & seeded and fiber removed & cut into 1/2 inch dice
- 8 c. Chicken Stock Salt and Pepper to taste
- 2 c. Skim Lowfat milk
- 1/2 c. Heavy Cream
- 2 Tbsp. Worcestershire Sauce
- 2 c. Cheddar Cheese,sharp,grate
- 10 x Bacon Strips, minced, fried till crispy brown & drain
- 1 c. White Cheddar Cheese, cubed into 1/4 inch pcs
- 1/2 c. Parsley, minced
- 1 x French Bread, seenote
Direcciones
- Seenote: French Bread, slice and broil on both sides to make toast. In a large pot, combine the onions, carrots, celery, potatoes and squash. Add in the chicken stock and salt and pepper to taste. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25-30 min or possibly till tender. Strain the solids from the liquid and puree till smooth in a food processor or possibly blender. Return the pureed vegetables to the warm cooking liquid. Stir in the lowfat milk, heavy cream and the worcestershire sauce. Bring just to the boil, then lower the heat. Add in the shredded cheese and stir till smooth and creamy. Taste and adjust the seasonings with additional salt and pepper. Transfer the soup to a Tureen and garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top. Serve with the slices of toasted French Bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 8 servings | |
| Calories 529 | |
| Calories from Fat 332 | 63% |
| Total Fat 37.29g | 47% |
| Saturated Fat 18.14g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 830mg | 35% |
| Potassium 788mg | 23% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.85g | 5% |
| Protein 25.92g | 41% |
