Lowcarbezine!

Cooking Low Carb: Tavern Soup

Here's a recipe from my new book 200 Low-Carb Slow Cooker Recipes - it's a hearty, creamy cheese soup, perfect for a cold winter's night.

Tavern Soup

Cheese soup with beer! (Don't worry about the kids; the alcohol cooks off.)

1 1/2 quarts chicken broth
1/4 cup diced celery, diced fine
1/4 cup diced green bell pepper, diced fine
1/4 cup shredded carrot
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
1 pound sharp cheddar cheese, shredded
12 ounces light beer
1/2 teaspoon salt, or Vege-Sal
1/4 teaspoon Tabasco sauce
guar or xanthan

Before you head out the door, combine the chicken broth, celery, green pepper, carrot, parsley, and pepper in your slow cooker. Cover, set to low, and let it slow cook 6-8 hours, and even a bit longer won't hurt.

When you get home, either use a hand-blender to puree the vegetables right there in the slow cooker pot, or scoop them out with a slotted spoon, puree them in your blender, and return them to the pot.

Now whisk in the cheddar cheese a little at a time, until it's all melted in. Add the beer, the salt, and the Tabasco sauce, and stir till the foaming stops. Use your guar or xanthan shaker to thicken your soup until it's about the texture of heavy cream. Recover the pot, turn to high, and let it cook for another 20 minutes before serving.

8 Servings, each with: 274 Calories; 20g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Usable Carbs.

Posted by HoldTheToast at January 18, 2005 09:22 PM