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Tuesday, September 25, 2012



This soup is very rich-tasting.  Good with Jiffy Cheddar Sandwich Bread  broken into pieces or  buttered on the side.  I will be sharing the Jiffy Cheddar Sandwich Bread soon.  I like it more than my Jiffy Sandwich Bread, so it will be fun to share the recipe with you soon.  With the cooler weather warm soups sound inviting to enjoy in front of a crackling fire.  It gets cool enough on our mountain many times that we could enjoy soup before a fireside, except we don't have a fireplace in this home.  Strange not to have one as every home we owned in Canada during the 30 years we were there--had one. Many homes here do have fireplaces because the higher one goes on the mountain, the cooler it gets.  It seems there are micro-climates where I live.  If it's windy, it will also be windier higher up.  We live at the riverside, so the climate is a little milder than for my friends on the tippy tops of the mountainside.

2 tbsp olive oil (30 mL)
1 medium onion, thinly sliced
1 leek, cleaned and thinly sliced
  (white and green parts)
1 tsp sugar-free honey (5 mL)
2 cups chicken stock (500 mL)
1 cup water (250 mL)
1/4 cup white wine (60 mL)
1 bay leaf
1 tsp dried thyme (5 mL)
Salt and pepper to taste

In skillet in olive oil cook onion until translucent.  Add leek and honey.  Cook on low-medium heat about 30 minutes to caramelize.

Add chicken stock, water, white wine, bay leaf and thyme.  Simmer 20 minutes and remove bay leaf. Add salt and pepper to taste. Top with pieces of toasted Jiffy Cheddar Sandwich Bread and shredded Cheese, if desired, or serve the bread or toast buttered on the side.

Yield:  3 servings
1 serving
167.1 calories
5.1 g protein
10.4 g fat
9.0 g net carbs

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