I don’t know what the weather is doing in your area, but we’re getting one of our first real shots of winter for this year. It’s uncharacteristically late for us to be having our first cold days; it’s been a real shock to my system. I decided that some hot soup and a grilled ham and cheese would make an excellent menu on this cold evening. Enjoy!
Broccoli Cheddar Soup
1 small onion finely chopped
12 ounces broccoli florets
4 cups chicken broth
1/2 tsp. xanthan gum*
1/2 cup heavy cream
1 cup cheddar cheese
Sautee onion in butter or olive oil until soft and slightly caramelized. Add broccoli and chicken broth and bring to a boil. Reduce heat and simmer for 12-14 minutes until the broccoli is soft. Add xanthan gum to thicken the broth. Turn heat to low and add heavy cream and shredded cheddar cheese. Allow soup to heat through and give the cheese time to melt. Add salt and pepper to taste.
Makes 6 large servings: 5 net carbs each
*Xanthan gum is available at netrition.com and at some grocery stores. Our local Ingle’s store carries it. It may seem expensive, but I’ve been using the first container I bought for over a year now. I believe it was $8. Also, a little goes a long way. Do not add extra xanthan gum. Too much xanthan gum will result in a very unpleasant consistency.
If you don’t have xanthan gum and want to use corn starch, dissolve a few teaspoons in cold water and add it to the broth mixture until you reach desired consistency. Remember you’d need to adjust the carb count.
I suggest serving this with a grilled sandwich made on a Joseph’s brand low carb pita. I buy these at my local Wal-Mart. They make a great sandwich and have 4 net carbs each.