Do you all read The Common Room? If not, you should! The authoress of this wonderful blog writes thoughtful political and social commentary, wonderful information about home education, and - as befits an experienced mama of many kidlets - great advice on parenting and family life. (For starters, try her articles on dealing with picky eaters and bossy older siblings.)
She also writes great recipes! (Try her peach cobber!) I recently made her broccoli soup recipe, using her low-carb version, and loved it! It was delightfully thick (which was wonderful after so many watery low-carb soups!) Since I made some changes to it (basically doubling, tweaking the method, and using both thickening agents), I am going to publish my version here (with permission). Enjoy!
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Low-Carb Broccoli Soup
20 oz. frozen broccoli (I bought my own fresh and froze it)
2 cups heavy cream
2 cups water
1 teaspoon each salt, pepper, basil
2 egg yolks, whisked lightly
8 oz. cream cheese, softened
1 cup shredded cheese (cheddar is my choice!)
Thaw broccoli.
In blender, blend together thawed broccoli, cream, water, and spices. You will have to do this in TWO batches.
Pour blended liquid into pan, bring to a low-simmer, stirring often, and cook for a couple of minutes.
Temper egg yolks into the soup (add some hot soup to the egg yolks, whisk, and return all to soup).
Remove from heat; add cream cheese and cheese, and stir until melted. Serve!
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Do you have any favorite low-carb recipes? If so, bring 'em on!
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