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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.9
  • Total Fat: 6.1 g
  • Cholesterol: 9.8 mg
  • Sodium: 927.6 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.6 g

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Creamy Jicama & Celeriac Soup - Low Carb, Gluten Free, Dairy & Soy Free

Submitted by: REBECCAFRIEDMAN

Introduction

This is a modification of Tal Ronnen's celery root soup, made over for low carbers. It's not vegan in this version because I use chicken fat and stock to replace the cashews, but you could make it vegetarian by switching out the chicken for cream &/or butter. The taste is sort of reminiscent of a good stuffing, and that is why I think it would be great as a first course for Thanksgiving, or any winter occasion. This is a modification of Tal Ronnen's celery root soup, made over for low carbers. It's not vegan in this version because I use chicken fat and stock to replace the cashews, but you could make it vegetarian by switching out the chicken for cream &/or butter. The taste is sort of reminiscent of a good stuffing, and that is why I think it would be great as a first course for Thanksgiving, or any winter occasion.
Number of Servings: 6

Ingredients

    * 1/2 tablespoon Sea salt
    * finely diced fat & skin from a whole chicken's breast section, plus the breast bones or a piece of carcass (from a raw or roast chicken, but not a prior soup stock)
    * 2 medium celery roots, peeled and cut into 1-inch cubes
    * 3 stalks celery, chopped
    * 1 large onion, chopped
    * 1 quart homemade low carb chicken broth (see recipe link)
    * 1 quarter water (you could use plain almond milk too)
    * 1/2 tsp. Freshly ground black pepper
    * 6 oz. jicama, peeled and very finely diced
    * 1 clove garlic
    * Basil oil for serving (optional)

Directions

If you don't have homemade stock ready to roll, here is a quick and easy recipe for stock from carcass (this is almost exactly how I make mine, except I saute the broken up carcass first in the pot with an onion until it's brown and fragrant, then add the water & other ingredients - the pan saute deepens the flavors and you won't have to skim it later - no beige scum!) http://mediterraneancuisine.suite101.com/article.cfm/how_to_make_chicken_stock_from_a_carcass

To make the soup:
Place a large nonstick stockpot over medium high heat. Add the chicken fat, skin, & bones, and saute, making sure everything is browning but not burning. (Chicken fat is really yummy and healing - recent evidence has found that the fat contains an ingredient that helps us to fight colds!)

When browned evenly, add the celery root, celery, jicama, and onion and sauté for at least 15 minutes, stirring often, until soft and brown. Add the stock & water, bring to a boil, then reduce the heat and simmer for 30 minutes. Add garlic and remove from heat. If there is time, let the soup cool.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Garnish with a swirl of basil oil if desired, or a small dice of jicama. (neither included in nutrition calculations though)

Number of Servings: 6 (each serving is approx. 300 ml or 10 oz. but it really depends on how much water has boiled out in cooking - I get an 8-cup batch when I make this)

Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.






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