PoofieD
Wed, Nov-20-02, 21:00
I found this on an aol message board
1 1/2 cups heavy cream
4 strips bacon
3 chopped celery sticks
2 fourteen and half ounce cans chicken broth
1 eight ounce bottle of clam juice
2 ten ounce boxes frozen cauliflower
2 six ounce cans chopped clams with juice
2 tablespoons butter cut into pieces
a dash of tobasco sauce
a dash of worcestershire sauce
Cook cream until reduced by half, stirring a lot. Set aside
Saute bacon over medium heat until fully cooked. Remove half.
Add celery and cook until soft about 5 minutes.
Then stir in chicken broth and clam juice and bring to simmer.
Puree cauliflower, reduced cream and 1 cup of soup in blender until very smooth and return to pot.
Add clams and their juice.
Simmer for 5 minutes. Soup should look a little lumpy.
Add butter, tobasco and worcestershire.
Crumble reserved bacon and sprinkle on top.
There are 40 grams of carbs in the whole thing, after fiber is deducted.
1 1/2 cups heavy cream
4 strips bacon
3 chopped celery sticks
2 fourteen and half ounce cans chicken broth
1 eight ounce bottle of clam juice
2 ten ounce boxes frozen cauliflower
2 six ounce cans chopped clams with juice
2 tablespoons butter cut into pieces
a dash of tobasco sauce
a dash of worcestershire sauce
Cook cream until reduced by half, stirring a lot. Set aside
Saute bacon over medium heat until fully cooked. Remove half.
Add celery and cook until soft about 5 minutes.
Then stir in chicken broth and clam juice and bring to simmer.
Puree cauliflower, reduced cream and 1 cup of soup in blender until very smooth and return to pot.
Add clams and their juice.
Simmer for 5 minutes. Soup should look a little lumpy.
Add butter, tobasco and worcestershire.
Crumble reserved bacon and sprinkle on top.
There are 40 grams of carbs in the whole thing, after fiber is deducted.