I am in the mood for soup!


On Wisconsin! You delicious state of being… with cheese

As the chill of fall plucks at spinal chords across the nation, it’s almost acceptable to suggest that it is time to release those crock pots from their nesting places and put them to work.
This recipe is low-carb and perfect for Atkins induction or for those who need to avoid gluten, but who still want to get their midwestern jones on.
Whether you were lucky enough to have been born in Wisconsin or not, you can bring Milwaukee home with the next best thing to cheese curds.

On Wisconsin! Broccoli Cheese Soup

2 tablespoons butter
1 1/2 cups heavy cream
**2 1/2 cups water
3 cans chicken broth — about 4 cups (I use one box of Swanson Organic Chicken Broth)
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
16 ounces frozen chopped broccoli — thawed and drained
1/2 cup red bell pepper, chopped — finely chopped
8 ounces shredded cheddar cheese — sharp or extra sharp
2 tablespoons chopped chives — or green onion tops

1. Melt butter in a large saucepan over medium heat. Cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts (do not boil). Top with chives if desired.

**For a thicker soup, cut back the water by one cup –

6 servings.
Nutritional information: Calories: 353, Total Carbohydrates: 7g, Fiber: 3g, Net Carbohydrates: 4g,Protein: 8g, Fat 10g.

Comments

  1. Is this stove top or crock pot?

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