It’s been a brisk start to this Thanksgiving week so what better way to the end the day with some Cauliflower Bisque? (Brisk and bisque, get it!) I’m willing to bet you’ll have these ingredients on hand too! According to www.genaw.com/lowcarb, where I found the recipe, this deliciousness boasts only 3 net carbs per serving. It is so similar to a creamy potato soup that I promise you won’t miss it this winter! I fixed it Monday night after dealing with the beginnings of a flat tire and it was perfect. Next time I’ll add some bacon, sour cream and extra cheese and make it a “loaded” Cauliflower Bisque! Ok … here ya go!
1 small cauliflower, cut into small chunks, about 20 oz after trimming (I used a bag of frozen and defrosted it in the microwave then chopped it up.)
1 small onion, diced or leeks, chopped 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
Directions: In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender** to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley. (PS. I didn’t have parsley.)
**Sister, here, didn’t have a stick blender so I poured into my smoothie mixer to puree it and scalded my hand. Note to self: by a stick blender! 🙂
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs **Recipe courtesy Linda’s LowCarb Recipes**
I diced up that cauliflower and it was fine but it made the soup thinner. (Give a girl a break, I finally have a good knife to cut with and might have had too much fun chopping!) Next time, a.k.a. this weekend, I’m going to leave some bigger chunks of cauliflower and make it more like the consistency of potato soup. My picture makes it look like milk but I promise you it is SO gooood!!!
Happy Eating …