bisque blanc garlique-(soup base)- 90 cals per serving!( add chicken or shrimp for protein)
- 90 cals per serving!( add chicken or shrimp for protein) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 91.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 377.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.1 g
- Protein: 3.2 g
View full nutritional breakdown of bisque blanc garlique-(soup base)- 90 cals per serving!( add chicken or shrimp for protein) calories by ingredient
Introduction
Super easy and fabulous tasting soup for a crowd! Super easy and fabulous tasting soup for a crowd!Number of Servings: 12
Ingredients
-
1 small head white cabbage- chopped(about 6 cups)
1 large white or yellow onion(2 fist together size)- chopped(about 4-5 cups)
1 head garlic
1small head cauliflower
2 fist size idaho potatos- peeled and chopped(at least 3-4 cups)
12 cups water
4-5 Tbls low sodium "Better than boullion" brand chicken base- DO NOT USE THE REGULAR SODIUM or it will be TOO salty! If you can't find the right kind-sub chicken broth instead.
1 Tbls onion powder or granulated onion
1/2 teas white pepper
***serving white protein per person(3 oz chicken, 3 oz small shrimp, or .5 cups crab meat. (this is NOT included in cal count)
Directions
cut top off head of garlic and wrap in foil- bake at 350 for 30 minutes.
meanwhile place 12 cups water in large stock pot- add buillion, onion powder and pepper- and heat to dissolve buillion.
Chop all veggies and add to stock base. Bring to a boil over high - then cover and lower heat until just at a boil. Cook stirring occasionally 30 minutes. When garlic is soft and sweet- remove from oven- squeeze to pop cloves free from garlic peel. Add to soup. Working in batches- puree until smooth.
When ready to serve add either 3 oz of cooked and chopped chicken, or 1/2 cup shrimp or picked over crab meat to soup. Garnish with chopped chives( the protein is not added to cal count so you will need to add depending on what you want. This also allows you to add larger portions for men) makes 12 appx 1.5 to 2-cup soup base portions! This is lovely as a light lunch with a simple green salad- or as a first course for a more elaborate meal. Adding crab is my fav!
Number of Servings: 12
Recipe submitted by SparkPeople user BIGOLEDIVA.
meanwhile place 12 cups water in large stock pot- add buillion, onion powder and pepper- and heat to dissolve buillion.
Chop all veggies and add to stock base. Bring to a boil over high - then cover and lower heat until just at a boil. Cook stirring occasionally 30 minutes. When garlic is soft and sweet- remove from oven- squeeze to pop cloves free from garlic peel. Add to soup. Working in batches- puree until smooth.
When ready to serve add either 3 oz of cooked and chopped chicken, or 1/2 cup shrimp or picked over crab meat to soup. Garnish with chopped chives( the protein is not added to cal count so you will need to add depending on what you want. This also allows you to add larger portions for men) makes 12 appx 1.5 to 2-cup soup base portions! This is lovely as a light lunch with a simple green salad- or as a first course for a more elaborate meal. Adding crab is my fav!
Number of Servings: 12
Recipe submitted by SparkPeople user BIGOLEDIVA.