Note:
Note Moyenne des Membres FatSecret
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A cheesy, peppery soup.
Ingrédients
Directives
- In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside.
- In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream.
- Bring to a boil, then stir in cheese until melted.
- Stir in reserved vegetables and cooking liquid.
- Heat through and serve.
- Note: if thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes.
341 membres ont ajouté cette recette à leur livre de cuisine.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Commentaires
Really good using 2 cups fat free evap milk & low fat extra sharp cheddar.
14 mai 15 par le membre: mrsmax
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Sounds delicious I cant wait to try it not sure if I can yet Im in the induction phase it states you can in moderation you can but as good of ratings that Ive read about the soup I mite go over board, like swimming in it, just joking lol but I saving it for stage 2.
13 mars 15 par le membre: syndi55
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This looks SO GOOD; thank you for posting/sharing this recipe. I may add chicken to this!
03 févr. 14 par le membre: Babe53
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SO Good!! I also sauteed jalapeno w/ the onion ( I like heat) and I like a thinner soup so I used more broth. It turned out yummy!!
30 mai 13 par le membre: gypsylu
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Delicious!! My husband hates the texture of the veggies (onion, peppers and celery) so I threw them in the blender with the broth and added a bag of frozen brocolli that needed to used. Hubby isn't on a low carb diet and he loved it and wants me to make again.
18 nov. 12 par le membre: Juls63
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great!
21 sept. 12 par le membre: d4da
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Yes, it is perfect for Atkins--just a little adjusting and it would be great for the 400 calorie fix also. Like the heavy cream could be cut to 1/2 to 1 cup and the rest in skim milk.
Or 1 cup cream and other cup in the broth. Cut the butter in 1/2. add the other peppers and I still have the taste of a decadent soup--Atkins or otherwise. Thanks
31 oct. 11 par le membre: bonrat
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Wow, this looks good! I'm thinking of adding a few splashes of hot sauce (or some jalapenos like Atriel suggested). I think I would substitute cubanelle (sweet Italian peppers) for the green bell pepper as those tend to be a little bitter when cooked. Nice recipe for the upcoming cold months. Thanks! :)
28 sept. 09 par le membre: mizski
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This is gourmet, no joke! I made it tonight and it's sooooo good, you can add brocoli florets to it and make it brocoli cheddar soup, yummm. I'm thinking about making this soup for a family dinner we have coming up, it's that good.
15 avr. 08 par le membre: Tatyushka
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for south beach phase 2 maybe...only in small quantities...the butter and heavy cream are not recommended...
18 févr. 08 par le membre: veggies yuk
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Résumé Nutritionnel:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Il y a 388 calories dans 1 portion de Wisconsin Cheese Soup.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Répartition Calorique: 85% gras, 6% glu, 9% prot. |
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Valeurs Nutritives
Taille de Portion
par portion
Énergie
1624 kj
19%
388 kcal
Gras
37,4g
53%
Gras Saturés
23,384g
117%
Gras Monoinsaturés
10,592g
Gras Polyinsaturés
1,382g
Glucides
5,53g
2%
Sucre
1,9g
2%
Fibre
0,8g
Protéine
9,35g
19%
Sel
0,90g
15%
Cholestérol
126mg
Potassium
189mg
9%
Répartition Calorique:
Glucide (6%)
Gras (85%)
Protéine (9%)
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*Basé sur une VQR de 2000 calories
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