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LOW CARB COLCANNON SOUP




Source of Recipe


This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.


List of Ingredients




4 TBSP BUTTER
2 CUPS SHREDDED CABBAGE
1 HEAD OF CAULIFLOWER, BROKEN INTO FLORETS
1 LB OF LEEKS, WHITE AND PALE GREEN PARTS ONLY, WASHED AND CHOPPED
5 CUPS CHICKEN STOCK
SALT AND WHITE PEPPER TO TASTE
PINCH OF GROUND NUTMEG
3/4 CUP CREAM + 12 CUP WATER


Recipe



IN A LARGE SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT.
STIR IN THE CABBAGE, CAULIFLOWER, AND LEEKS; COVER AND COOK OVER MEDIUM HEAT UNTIL SLIGHTLY TENDER, 10-12 MINUTES.
ADD THE CHICKEN STOCK OR BROTH AND BRING TO A BOIL.
COVER, REDUCE HEAT TO A SIMMER, AND COOK UNTIL THE VEGETABLES ARE SOFT, 15-20 MINUTES.
SEASON WITH SALT, PEPPER AND NUTMEG.
TRANSFER TO A BLENDER OR FOOD PROCESSOR IN BATCHES AND PROCESS UNTIL SMOOTH.
(TO MAKE AHEAD, COVER AND REFRIGERATE FOR UP TO 12 HOURS)
RETURN THE PUREE TO THE SAME SAUCEPAN OVER MEDIUM HEAT AND WISH IN THE CREAM/WATER.
HEAT THROUGH OVER MEDIUM HEAT.
LADLE SOUP INTO BOWLS AND SPRINKLE WITH PARSELEY.