Vichyssoise (Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 head, large (6-7" dia) Cauliflower, raw 200 gram(s) Celeriac (celery root) (by REBECCASAL) 2 parsnip (9" long) Parsnips 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 6 cup Chicken stock, home-prepared 2 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 tbsp Rosemary, dried 1 tsp Cardamom, ground 3 tsp Kosher Salt (by SRATERMAN) 2 tsp Pepper, black 3 leek Leeks
Prep all the veggies (cut into roughly 1/2 in cubes/slices and add to a large pot (at least 2 gallon) with the chicken stock with spices, half the salt and all the black pepper.. Bring to simmer and let boil for roughly 20-25 minutes, or until tender.
After cooked, use an immersion blender, or batch process in a standing blender until smooth. Mix in cream, and dd additional salt to taste.
Serving Size: Makes approximately 24 1-cup servings.
After cooked, use an immersion blender, or batch process in a standing blender until smooth. Mix in cream, and dd additional salt to taste.
Serving Size: Makes approximately 24 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 8.2 g
- Cholesterol: 29.0 mg
- Sodium: 399.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.1 g
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