CREAMY CAULIFLOWER
GOUDA
Super, with all the food groups in
it! At least it seems that way. This makes a thick, luxurious soup, which
becomes thicker once chilled. You can
add water to the soup the next day and it goes even further without compromising taste, but reducing carbs further, of course.
Serve with my Cheesy, Garlic Bread Sticks and a nice salad, and you have a complete
meal.
2 tbsp bacon fat (30 mL)
2 celery stalks, chopped (5
oz, 142 g)
4 oz onion, chopped (125 g)
4 oz carrot, chopped (125 g)
3 cups cauliflower florets
(750 mL)
2 tsp crushed garlic (10 mL)
3 cups chicken stock/broth, OR (750
mL)
chicken bouillon and water
1 cup water (250 mL)
1 bay leaf (optional)
1 cup grated Gouda
1/3 cup
whipping cream (75 mL)
1 tsp mustard (5 mL)
Salt and pepper, to taste
4 slices bacon, cooked and
crumbled
2 tbsp parsley, for garnish
(30 mL)
In
food processor, chop celery, onion and carrots. In large pot, in bacon fat, and
over medium heat, cook vegetable mixture, cauliflower and garlic, 15
minutes. Add chicken stock, water and
bay leaf, if using. Cook another 20 to
30 minutes, or until the vegetables are tender. Remove bay leaf (important!).
In blender or food processor, puree soup. Return
to pot and stir in Gouda
Helpful
Hints: Bacon fat revs the metabolism, same as
coconut oil. Leaving the carrot out only
saves about 0.4 g carbs per serving.
*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 6 servings
1
serving
249.4 calories
14.6 g protein
17.4 g fat
2.1 g fiber
7.2 g net carbs