12 oz. pkg. fresh Broccoli Florets
13 oz. (1 large) Sweet Onion, diced
12 oz. pkg. Cauliflower, frozen
2 tsp. Bacon grease
5 c. chicken stock or broth
1/2 c. Heavy whipping cream
10 oz. White Chedder cheese, sliced, diced or shredded
8 oz. Sharp Chedder cheese, shredded
6 oz. Cream Cheese, softened
2 tsp. coarse Kosher salt
1 tsp. White Pepper
1 tsp. Garlic Powder
What to do:
Cook cauliflower in covered pan in 1-2″ water for about 10 minutes until nice and soft, set aside.
Saute diced onion in bacon grease in a large stockpot for about 5 minutes over med-high heat until soft
Add 3 cups Chicken stock to onions and bring to a boil. Add broccoli, cover and cook for about 8 minutes stirring occasionally, remove from heat and remove 1/2 the mixture to a bowl and set aside.
Drain cauliflower and add to stockpot along with the 2 reserved cups of chicken stock. Using an immersion blender, blend the mixture in the stockpot until nice and smooth. (if you are using an electric blender, do in 2 batches if it will not fit into your blender)
Put reserved broccoli mixture back into stockpot and add the salt, pepper and garlic powder, stir and bring almost back to a boil.
Reduce heat to medium and stir in heavy cream and cream cheese and stir until smooth. Add both Sharp and White cheeses and stir constantly until melted.
Makes 10 servings at approx. 9.5 ounces ea. Reheats well and freezes well.
Ratios: Carb: 10% Protein: 20% Fat: 70%
Calories: 355 Fat: 27.64 g. Net Carbs: 7.12 Fiber: 2.1 g.
Veggie net carbs: 4.64 Vnc Protein: 18.35 g.