By Avera

  • 4 slices lean bacon — chopped

  • 1/2 med onion — chopped

  • 1 stalk celery — chopped

  • 3 scallions — including tops,

  • chopped

  • 5 cups chicken broth

  • 1 tsp salt

  • pepper — to taste

  • 1/2 cup Swiss cheese — grated

  • 1/4 cup heavy cream

  • 1 tbsp parsley — chopped

  1. Brown the bacon lightly in a soup pot. Add the onion, celery, and scallions, and cook over low heat until soft, about 8 to 10 minutes. Add the chicken broth,salt, and pepper. Bring to a boil, then reduce heat and simmer slowly, for 40 minutes, uncovered. Watch the soup, as it boils over easily. Puree the soup in batches in a blender and return it to the heat.

  2. Beat the grated cheese into the soup and then add cream. Simmer until hot, but do not boil. Garnish with the parsley, and serve.

Nutritional Facts

Serves 4
200 Calories
14g Fat (65.0% calories from fat)
13g Protein
4g Carbohydrate
1g Dietary Fiber
39mg Cholesterol
1642mg Sodium. Exchanges
1 1/2 Lean Meat
1/2 Vegetable
0 Non-Fat Milk
2 Fat.

lunch mouth watering ultra-low-carb soup bacon swiss cheese cream high fat pork

1 reply

Splender 2009-03-09 17:06:45 -0500 Report

This sounds really good! Can't wait to taste it. My mouth is already watering from reading the recipe!