Cream soup base : Kitchen Talk : Active Low-Carber Forums

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lisaf

Mon, Aug-13-01, 09:09

Hi all -

Does anyone out there have a good base for cream soup - so you could add any veggies or meat lying around?

Thanks!

Lisa

Sharon

Mon, Aug-13-01, 16:16

This comes from Dr. Atkin's New Diet Cookbook - Page 69

Cream of Chicken Soup

1 cup Chicken Stock
2 tablespoons heavy cream
1 egg yolk (for thickening)

Whisk cream and yolk into hot stock. Simmer 1 minute. Do not boil.

For Meat and Vegetables:

I don't see why you couldn't cook your vegetables in the broth and then thicken it. I'd add the cooked chicken at the same time.

This is one I haven't tried, but when the weather turns cooler....I just might!!!

lisaf

Tue, Aug-14-01, 10:11

Thanks Sharon!

I need soup for lunch...and my office is airconditioned to arctic/frigid conditions.

Shivering...

Lisa

Sharon

Tue, Aug-14-01, 14:38

You can be the tester for this one.... let us know how it turns out!!