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Post subject: Cream of Vegetable Soup Posted: Sat Feb 23, 2008 10:48 pm |
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Joined: Tue Aug 28, 2007 11:25 am
Posts: 17
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Cream of Vegetable Soup Pictured: Cream of Mushroom  4 cups chopped low carb vegetables of your choice (I suggest cauliflower, broccoli, celery, asparagus, or mushrooms)
4 cups of chicken stock
1 cup of heavy cream
1/2 cup butter
1 cup water
3 tablespoons ThickenThin Notstarch™
1 tablespoon garlic powder
1 teaspoon salt
1 tablespoon black pepper
2 tablespoon onion powder
Dash hot pepper sauce, optional, to taste
Prepare vegetables as needed (Peel the broccoli stalks and slice thinly. Chop florets of broccoli or cauliflower roughly. Slice mushrooms or celery, etc.) Boil the vegetables in the chicken stock till tender.
Reserve 1/3 of the vegetables. Puree the remainder in batches in the blender and return to pan along with reserved vegetables.
Melt butter in another pan. Mix the NotStarch™ with water till dissolved. Add to butter and heat till thickened. Stir in the heavy cream, and add the warm cream mixture to the pureed vegetable mixture. Heat through, but be careful not to boil!
6 generous servings -- carbs vary depending on vegetables used.
Made with broccoli, each serving has 339 calories, 31 grams fat (18 grams saturated), 11 grams carbohydrate (5 grams fiber), 8 grams protein
Cheese is a great addition! How ‘bout bacon?
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