Directions. In a blender or food processor, process the leeks and onion until finely chopped. In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks …
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Ingredients 4 cups chopped leeks (from 3 leeks) 1/2 cup chopped shallots (from 4 shallots) 2 tablespoons olive oil 2 pounds Yukon …
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Making the Soup. Once the vegetables are prepped, all that’s left to do is to simmer them in stock (along with a pinch of salt) until tender. Julia …
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Low Carb Vichyssoise Serves 6 to 8 3 cups Creamy Cauliflower Puree 3 cups sliced leeks, white parts only 1 1/2 quarts chicken stock or broth 1/2 to 1 cup heavy cream …
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2 quarts low sodium vegetable broth 1⁄2 cup heavy cream 2 teaspoons chopped chives salt and pepper directions Heat butter in dutch oven or heavy deep pan. Saute the leeks and onion …
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Nothing beats a comforting bowl of soup when the weather gets cold. These cozy recipes all have less than 15 grams of carbs per serving, and are also controlled for sodium, calories and saturated fat, making these soups …
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Low Carb Broccoli Soup View Recipe M. Cricket Two pounds of broccoli disappear into this creamy soup thanks to the help of an immersion blender. Reviewer Dori says, "My kids who don't particularly like broccoli not …
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Keto Moroccan Cauliflower and Almond Soup. This low-carb soup tastes rich and decadent, but is really very healthy! Bonus—it’s vegan, and also makes your house smell …
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In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat. Sauté the onion until translucent (about 2 minutes). Add the leeks and …
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Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks …
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Soups of all kinds and that certainly includes many, many low carb soups that have been a staple in mankind’s foods for 1,000’s of years. Soups are ubiquitous in every corner of world. Used …
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Cook for about 5 minute s, until the peppers and onions are soft. Add the chicken broth, black beans, smoked paprika, cumin, and chili powder. Stir until combined. Bring to a …
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Put potato stock through a strainer and remove any lumpy pieces. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove. In the same …
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Vichyssoise is the finest of all cold soups! This wonderful, smooth soup can be garnished with a few finely chopped chives or a little curry powder. Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes. Add potatoes and stock; season with salt and pepper to taste.
Whether cold as vichyssoise is served, or hot it's always great. I think though that the addition of sour or heavy cream is not at all needed.The soup is enough "heavy" with the rest of the ingredients, so why make it more fattening?
As "mycophile" correctly observed, Vichyssoise is American, created in New York by a clever/desperate chef. It is a take off on the French Potage Parmentier, composed of potatoes, leeks, bouquet garni, stock and heavy cream.
Julia recommends simmering in a partially covered pot for about 40 to 50 minutes. Once the vegetables are tender, you can puree the soup using an immersion blender, or carefully transfer the soup to a high-powered pitcher blender and puree until smooth. Since my soup pot was pretty full, I used my Vitamix blender.