Low carb cream of chicken soup

I’m still paying for my birthday treats. No, I haven’t faced the scale, but I can just tell. It sure was fun though.

Enter the French solution for dinner:soup

 (The big meal is lunch around 2). I read about this idea from a book on Provence. The author, from NY realised that there is no “French Paradox”. French women watch their weight their whole lives and their midwives are very strict on pregnancy gain.

And soup is a weapon.

I turned to Susanne Sommers cookbook The Sexy Forever Recipe Bible.

Thank the Lord for this one, it’s so good, that Mr. W would have licked the bowl. I’m never sad if he pushes aside manners for something I made. It makes me just beam.

So, here it is a little modified:

“Cream” of Chicken Soup

2T butter (unsalted if you are sensitive to salt)

1 head cauliflower chopped

3-4C chicken broth (3 if you like a stiffer soup, 4 for more soupy)

In a large saucepan, melt butter.

Add cauliflower and sauté. You can cover it for 7 minutes until cauliflower is soft.

Add broth and bring to a boil.

Turn down heat to med low and simmer 20 minutes.

Use a hand blender (Cuisinart makes a great one) and blend to purée.

Serve with

Sour cream


Sea salt

Parsley or fresh chives

You can add cooked meatballs or chicken too. I may experiment and make a red bell pepper soup.

About 5g carbs/bowl


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