!/2 C. chopped Onion 20 Oz chopped Broccoli 8 oz. Angel Hair Pasta 2 Cans of chicken stock 1 Tbl. Olive Oil 1 lb Velveeta 2 pints Half & Half
Cook and Stir onions in 1 Tbl olive oil until clear Cook Angel Hair in chicken stock for half the time recommended, then add broccoli and cook until done, stir in onions, chopped Velveeta and half & half and heat and stir until cheese is melted. This is yummy! Break the pasta into small pieces so it will be easier to eat with a spoon. Keep a careful watch on this as scorching is easy to do!
1 lb slab thick sliced bacon, baked until crispy in the oven (about 15 minutes on 375.) Check often and drain the grease as needed into a bowl-as I use this for the fat for the rioux(sp?) Set aside the crispy bacon...
One medium onion, diced Half a medium or large red bell pepper, chopped Half a medium or large green bell pepper, chopped(or just one whole of one or the other. I just like it for the color) 1 tablespoon minced garlic 4 cups whole milk 2 cups cubed sharp cheddar 2 cups cubed Colby/Jack or Swiss(or other mild cheese) Salt and pepper to taste.
Sautee the veggies in about 1/4 cup of the leftover bacon grease and add about 1/4 cup allpurpose flour, once the onions start to turn clearish. Add the milk, cheese, salt and pepper. Stir constantly until all the cheese is melty and the soup is bubbly. Remove from heat. Crumble the bacon into the soup. Serve.
This is one that I have made... I know it isn't skinny by any stretch of the imagination but with low fat cream and cheese you can make a big difference in calories with little taste change!
Cheddar Ale Soup
Ingredients: 1 garlic bulb, roasted 1 sweet onion, chopped & carmelized 1 red pepper, diced 1/4 inch pieces 1 carrot, peeled and diced 1/4 inch pieces 2 shallots thinly chopped 2 qt vegetable stock 1 pint heavy cream 2 pounds Cheddar, shredded 22 oz Ale 3 large Yukon gold potatoes, diced 1/2 inch pieces 1/4 pound unsalted butter Extra virgin olive oil
Directions Saute shallots, peppers, and carrots until soft in 2 T olive oil and 1 T butter. Add bottle of beer and simmer 5 minutes. Add carmelized onions, potatoes, stock and remaining butter. Simmer until potatoes are tender, then turn off flame. Add cream, roasted garlic and cheddar slowly with whisk. Puree in blender. Add salt & pepper to taste. Garnish with fresh chives and croutons. Makes 1 gallon of soup, approximately 16 1 cup servings.
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