Low-Carbohydrate Appetizers
TRULY LOW CARB CREAM OF VEGETABLE SOUP
11g net carbs; 31g fat (18g Saturated Fat)
(All Carb and Fat Values Are Approximate)

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by Karen Rysavy

• 4 cups chopped low-carb vegetables of your choice
  (I suggest cauliflower, broccoli, celery, asparagus, or mushrooms)
  
• 4 cups chicken stock
  
• 1 cup heavy cream
  
• ½ cup butter
  
• 1 cup water
  
• 3 tablespoons ThickenThin NotStarch™
  
• 1 tablespoon garlic powder
  
• 1 teaspoon salt
  
• 1 tablespoon black pepper
  
• 2 tablespoon onion powder
  
• Dash hot pepper sauce, optional, to taste

• Prepare vegetables as needed (Peel the broccoli stalks and slice thinly. Chop florets of broccoli or cauliflower roughly. Slice mushrooms or celery, etc.)
  
  
• Boil the vegetables in the chicken stock till tender.
  
  
• Reserve 1/3 of the vegetables.
  
  
• Puree the remainder in batches in the blender and return to pan along with reserved vegetables.
  
  
• Melt butter in another pan.
  
  
• Mix the NotStarch™ with water till dissolved.
  
  
• Add to butter and heat till thickened.
  
  
• Stir in the heavy cream, and add the warm cream mixture to the pureed vegetable mixture.
  
  
• Heat through, but be careful not to boil!
  
  
• Makes six servings.
  
  
• Carbs vary depending on vegetables used.

Per serving (made with broccoli): 339 Calories; 11g Carbohydrates; 5g Fiber; 31g Fat (18g Saturated Fat); 8g Protein.
(All Values Are Approximate)

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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