Bacon and Blue Cheese Soup
Author: Dereck (Caregiver)
INGREDIENTS:**
g Bacon rashers, back, raw
g Butter, unsalted
g Leeks, raw
g Mushrooms, white, raw
g Cauliflower, raw
ml KetoCal 4:1 LQ (Unflavoured)
g Cheese, Roquefort
g Cheese, cream, Philadelphia
g Stock cubes, vegetable
Directions:
1. Chop the veg and bacon into small pieces.
2. In a pan over med/low heat melt the butter and add the bacon and fry for 2 minutes then add the veg, cover with a lid and cook for 5 minutes until veg is soft.
3. Add the ketocal and the stock cube and simmer for 10 minutes with lid on until the veg is soft.
4. Blend the soup using a handheld blender or food processer until smooth then add back to the pan.
5. Add the cream cheese and the Roquefort to the soup, stir until the cheese has melted then season with salt and pepper .
6. Serve hot or allow to cool then freeze until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
1.44
Calories: 216
Fat:
20.8
Protein:
5.5
Ratio:
3:1
Tags:
KetoCal LQ Unflavored3:1 ratioSavoryMain MealSnack
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
