Sun, Jan-12-20, 02:37
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Forum Moderator
Posts: 26,173
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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For cauliflower or broccoli soup? I don't exactly use a recipe, but here's what I do: - Chop a small onion, a rib of celery, and a carrot... or, I often already have these frozen in baggies for quicker soup. Sautee in chicken fat (my fave), butter, or other fat/oil in a sauce pan.
- Add your chopped broccoli or cauliflower or both, frozen is fine. At the same time, add a few cups of chicken broth. I prefer homemade broth. (That's how I acquire the chicken fat, too. ) Bring to a simmer. I put the lid on part way.
- Simmer until the veggies are soft.
- Remove most of the broccoli/cauli with a slotted spoon into blender and puree; or into a deep bowl if you use an immersion blender like I do. I like having some carrot and other veggie chunks, but if you prefer it all smooth, you could also just pour the whole mess into the blender... or stick the immersion blender into the pot of soup. I can't do that anymore because I ruined one of my nice ceramic pots that way.
- Stir it all back together in the sauce pan to warm it back up. Your hubby can't have dairy, right? At this point, the soup is pretty good as-is. Pureed cauliflower makes for a great dairy-free "cream" soup. Add salt and pepper to taste. Sometimes, if it tastes a little bland, I'll add a boullion cube. For dairy eaters: pour in some HWC, and heat it back up.
Do you like rutabaga, Robin? The last time I made cream of whatever soup, I had a mixture of mashed cauli + rutabaga in the fridge and I threw some in. It was delicious. Rutabaga might be too high in carbs for you, but it's another good "creamifier" for your DH.
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