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Separate cauliflower and cut into small pieces. Boil with chopped onion in chicken broth until tender.
Place aprox 2 cups of cooked cauliflower in food processor with 1/4 cup of chicken broth. Add butter and cream and pulse until creamy.
Combine remainder of cauliflower with cooked bacon (and ham if you're using that as well) salt, pepper and shredded cheddar cheese. Mix with pulsed mixture.
This recipe yields 6 servings; 5 carb grams per serving after fiber reduction.
Comments: To get a somewhat thicker soup, a pinch of "not/Starch" from Expert Foods may be used.
Formatted for MC6 06-04-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 272 Calories; 21g Fat (69.4% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 1342mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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