This isn’t my favorite picture in the world, but I’ll survive lol. I made the Cheddar Biscuits to go along side of this soup and it worked out well. Everyone seemed to like it. Today’s post was more about Pumpkin Cheesecake, but I thought I would throw this on the web as well since I forgot to do it before 🙂
1 large head of broccoli, chopped small
1/2 onion, diced
1/2 cup butter
2 tsp coconut flour
1 lb cheddar cheese, shredded
4 cups unsweetened almond milk
2 cups heavy cream
1 tsp black pepper
1/2 tsp salt
1/4 cup Parmesan cheese
Heat a large pot on medium heat, and melt your butter.
Add the onions to the butter and saute for approximately 5 minutes, then add the coconut flour. Stir until the mixture thickens.
Add the heavy cream, almond milk, nutmeg, cayenne, salt and pepper.
Bring the mixture to a boil, then turn it down to low heat, and add the broccoli, cheddar and Parmesan.
Simmer the soup for about 30 minutes until the broccoli is cooked.
Take 3 cups of the soup, and blend in a blender so it thickens. Then add back to the soup and cook another 15 minutes.
This soup isn’t going to be clam chowder thick, but its not like broth soup either. I guess a little in between. The coconut flour and blended 3 cups help thicken it.
Recipe makes 6 servings
Each serving has 6.5 carbs