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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Induction friendly. Quick and easy. I added some sliced mushrooms and chopped chicken towards the end. Very good. Ingredients:
1 teaspoon butter |
1/2 cup cauliflower, cooked until tender |
1/2 cup broccoli, cooked until slightly crisp |
2 ounces cream cheese |
1 cup milk |
2 tablespoons parmesan cheese, grated |
1 dash nutmeg |
1 dash white pepper |
salt |
1 egg yolk |
bacon bits, for garnish |
parsley, for garnish |
Directions:
1. Melt butter in bottom of a 1 qt sauce pan.
2. Add cauliflower & mash well.
3. Add ceam cheese & blend while stirring over med heat.
4. When cream cheese has melted add milk then parmesan cheese.
5. Let mixture simmer a moment then add broccoli; heat through.
6. To thicken with an egg yolk: mix 3 TB of the hot soup into the egg yolk to temper it. Pour egg yolk mixture back into soup and stir well. Do not let mixture boil.
7. When thickened remove from heat; garnish & serve.
8. Makes 2 servings 5.5 carbs each.
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