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HEALTHY CHEDDAR CHEESE SOUP




Source of Recipe


Just Jeanne


Recipe Introduction


"Man always travels along precipices. His truest obligation is to keep
his balance."
~Pope John Paul II~



Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

List of Ingredients




3 tablespoons extra virgin olive oil
2 carrots, peeled and diced
4 scallions (green onions), diced
4 cups low-fat chicken broth
6 ounces reduced-fat shredded Cheddar cheese
2 springs parsley, chopped
2 to 3 ounces reduced-fat ham, diced
Tabasco sauce
5 tablespoons butter or margarine
4 tablespoons whole-wheat pastry flour (or all-purpose flour)
Bacon bits
Salt and pepper to taste


Recipe



Heat chicken stock. Melt 3 tablespoons butter. Sauté carrots and
onions in extra virgin olive oil until tender. Add to broth. Make a
roux with 2 tablespoons butter and 4 tablespoons flour. Simply melt
butter or margarine. Whisk in flour and stir over medium heat for 2-3
minutes. Add to stock. Add cheddar cheese, parsley, ham and 1 drop
Tabasco sauce. Season to taste. Heat until cheese is melted. Top with
bacon bits when served. Makes 4 (8-ounce) servings.