Soup Du Jour
When the weather is cold, and we are spending a lot of time indoors, soup always sounds good. Many of the old standbys for soup making, such as potatoes, rice, and pasta, are not very low carb, so what to do?
Bear in mind that most root vegetables are higher in carbs than leafy vegetables, so one way of lowering carbs is by using less. Use one small potato, if you feel you simply must have potato in your soup. Use a handful of baby carrots, instead of two or three cups full. Corn, due to its high sugar content, is probably not a good choice, unless you are on maintenance, and even then you must limit the amount.
But there are also substitutes we can use. If you want cream of potato soup, try cauliflower instead. If you want the mouth feel of potatoes, try turnips or rutabagas. Instead of a tomao paste base, use ham or beef or chicken base, and add just a small can of chopped tomatoes.
Our soup du jour (soup of the day) is
Baked Fauxtato Soup
1/2 head Cauliflower
Chicken Broth to cover (I make my own, or use chicken base)
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
dash hot sauce (optional)
2 ounces Sharp Cheddar Cheese
Place the flowerets and sliced garlic in a medium saucepan - add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender. Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture wlll be a light pumpkin color. Return this mixture to the saucepan with the cooking liquid. Add the onions (I capture some of the fat with the onions - that's just me. Fat is deeply satisfying, and carries flavors) and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup. The first time I tried this, I forgot I was eating a substitute for a high carb soup. It took me back to the days when I was eating the comfort foods I grew up with.
If you want a main dish soup, add chopped cooked chicken to increase the protein value.
Bear in mind that most root vegetables are higher in carbs than leafy vegetables, so one way of lowering carbs is by using less. Use one small potato, if you feel you simply must have potato in your soup. Use a handful of baby carrots, instead of two or three cups full. Corn, due to its high sugar content, is probably not a good choice, unless you are on maintenance, and even then you must limit the amount.
But there are also substitutes we can use. If you want cream of potato soup, try cauliflower instead. If you want the mouth feel of potatoes, try turnips or rutabagas. Instead of a tomao paste base, use ham or beef or chicken base, and add just a small can of chopped tomatoes.
Our soup du jour (soup of the day) is
Baked Fauxtato Soup
1/2 head Cauliflower
Chicken Broth to cover (I make my own, or use chicken base)
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
dash hot sauce (optional)
2 ounces Sharp Cheddar Cheese
Place the flowerets and sliced garlic in a medium saucepan - add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender. Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture wlll be a light pumpkin color. Return this mixture to the saucepan with the cooking liquid. Add the onions (I capture some of the fat with the onions - that's just me. Fat is deeply satisfying, and carries flavors) and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup. The first time I tried this, I forgot I was eating a substitute for a high carb soup. It took me back to the days when I was eating the comfort foods I grew up with.
If you want a main dish soup, add chopped cooked chicken to increase the protein value.
