* Exported from MasterCook *
MOCK POTATO SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Soup Vegie Egg Cheese
Amount Measure Ingredient -- Preparation Method
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1 head cauliflower
1 sm onion
3 cups chicken broth
3 slices bacon
diced (or l cup ham cubed)
3 tbsp butter
1/2 cup heavy cream
salt and pepper to taste
shredded cheddar cheese
Cut cauliflower into small pieces and boil in chicken broth until tender.
Fry bacon and small onion in fry pan until bacon is done.
When cauliflower is cooked, remove from broth with slotted spoon and put into food processor. Add butter, cream and a bit of broth, pulse until creamy. Return to remaining broth, add cooked bacon and onion.
I added about a 1/4 cup of shredded cheese to soup to thicken and served with additional cheese on top. Enjoy!
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Per Serving (excluding unknown items): 252 Calories; 23g Fat (81.5% calories from fat); 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 755mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail
Tony@carb-lite.au.com
web site
www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Mock Potato Soup 
