Brie and Onion Soup - 6 pts, Carbs 13g, Fiber 1g

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Brie and Onion Soup - 6 pts, Carbs 13g, Fiber 1g

 

Recipe By :Quick After-Work Vegearian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less <300 calories) LowerCarbs

Quick Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- peeled and finely chopped

3 tablespoons butter

3 tablespoons flour

1 cup vegetable stock

1 cup milk

4 ounces Brie -- cheese, with the crust removed

freshly ground black pepper

 

Saute onion in butter until transparent; do not allow it to brown.

 

Stir in the flour, then gradually stir in stock and milk. bring to a boil,

stirring constantly.

 

Cut cheese into small pieces and add to soup, stirring until melted. Season with

black pepper and

cook for 5 minutes.

 

Makes 4 servings.

 

Per serving: Calories 245 (66% fat); Total Fat 18g (sat fat 11g); Fiber 1g;

Carbs 13g; Chol 56mg;

Protein 9g; Sodium 301mg.

 

Description:

" 6 pts "

S(Formatted by Chupa Babi):

" 01.04.07 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 281 Calories; 20g Fat (62.2% calories

from fat); 10g

Protein; 16g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 704mg Sodium.

Exchanges: 1/2

Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

 

NOTES : This creamy soup can be made with any soft cheese, such as brie or

Camembert. Though the

cheeses used here are French in origin, the soup actually comes from Germany

where many creameries

now make cheese similar to their French counterparts. If you like something that

packs a bit more

punch, try using a German blue Brie or Cambazola cheese, but remember that heat

intensifies the

flavor of cheese.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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