Wednesday, July 4, 2018

BROCCOLI CHEDDAR SOUP




BROCCOLI CHEDDAR SOUP
This is an amazing soup that you simply must try! One of the best broccoli soups I have ever made without a doubt!  I usually have homemade chicken stock in the freezer.  I think it makes all the difference, too.  I simply put the leftover bones from rotisserie chicken (sometimes from 2 chickens) in a slow cooker, cover with water, add 1 heaping teaspoon of salt, 1 tsp black pepper, 1 tsp dried parsley, chopped up raw carrot and onion.  Put the slow cooker on low and leave it on overnight.  Switch off the slow cooker and allow to cool to room temperature.  Strain and refrigerate or freeze the chicken stock in an airtight container.  If you are in a hurry to make your soup, you can do this in a pressure cooker instead.  Homemade chicken stock has lots of health benefits as a quick Google will verify.

5 tbsp butter (60 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
2 tbsp coconut flour (30 mL)
1 tbsp oat flour (15 mL)
4 cups chicken stock (1 L)
6 oz cream cheese (180 g)
1 cup whipping cream (250 mL)
3 cups broccoli, chopped fine (750 mL)
1 small carrot, chopped fine (optional)
1 tsp black pepper (5 mL)
3/4 tsp salt, OR to taste (3 mL)
1/4 tsp paprika (1 mL)
11/2 cups grated Cheddar cheese (375 mL)

In frying pan, add 1 tbsp (15 mL) butter and onion (if using).  Stir-fry chopped onions over medium heat until beginning to brown.  Add garlic; cook 1 minute, while stirring. 

In large pot, add remaining butter, coconut flour and oat flour.  Stir until combined.  Add chicken stock slowly while whisking.  Add cream cheese (broken up into pieces) and whipping cream.  Simmer, whisking occasionally until cream cheese has been incorporated completely. Add broccoli and carrot, onion and garlic mixture.  Add pepper, salt and paprika.  Simmer over low heat about 25 minutes (whisking occasionally), or until the soup has reduced and thickened.   Add Cheddar cheese (keep some for garnishing the bowls of soup) and stir just until melted and incorporated completely.

Yield:  6 servings
1 serving
159.9/156.7 calories
5.2/5.2 g protein
11.7/11.7 g fat
0.3/0.3 g fiber
7.1/6.2 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: