Low-Carb Green Chile Cheeseburger

Shape and fry hamburgers (I use a Green Pan from Belgium), then array them in a baking dish. Spread a light layer of mayonnaise over the burgers. Cover them with chopped green chiles (Hatch or Old El Paso brands). A few shreds of chopped pickle may be added to the chiles. Bake for fifteen minutes. Remove from oven and top with shredded cheese (I used Colby-Jack blend here). Bake again until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them a low-carb main dish.

Recipe and Photos Copyright ©M-J de Mesterton

M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


>M-J’s Potage de Celeri

>

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


>M-J’s Potage de Celeri

>

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


>M-J’s Potage de Celeri

>

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007


M-J’s Potage de Celeri

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), Photos and Recipe Copyright 2007
M-J de Mesterton’s Original Recipe:
Low-Carbohydrate Cream of Celery Soup
Potage de Celeri
Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.
~~Copyright M-J de Mesterton, February 2007