Low Carb Vichyssoise

Low Carb VichyssoiseLow Carb VichyssoiseLow Carb Vichyssoise. Served warm or cold this easy vichyssoise is a very sophisticated soup and topped with a drizzle of melted butter, a dollop of sour cream and sprinkled with chives?…Oh My.  Soup may be served cold, hot, or just barely warm.  Serve this to any soup connoisseur, don’t tell them what’s in it, and they will happily praise your soup making skills.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

  1. 2 C Daikon Radish-Rough Chopped Small Pieces
  2. 2 Diced Small To Medium Leeks
  3. 2 Rough Chopped Medium Onions
  4. 4 C Water
  5. 2 C Heavy Cream
  6. 2 C Mashed Or Riced Cauliflower
  7. 2 T Chicken Base Or To Taste
  8. ½ C Sour Cream (Garnish)
  9. ½ C Melted Butter (Garnish)
  10. ¼ C Finely Chopped Green Onions (Garnish)
  1. Slice and wash leeks.
  2. Rough chop onions.
  3. Put all ingredients except heavy cream in large sauce pan, cover, and simmer 35-40 minutes or until daikon is tender.
  4. With your immersion blender, blend until smooth.
  5. Add heavy cream and blend again. Correct seasoning.
  6. If serving room temperature just let sit on counter for a couple of hours.
  7. If serving cold, refrigerate for 3-4 hours.
  8. Put soup in bowls, drizzle with 1 T butter 1 T dollop sour cream and ½ T green onions.
  9. 8 Servings
  10. 261 Calories, 3.1 Protein, 7g Carbs, 1.5g Fiber, 5.5g Net Carbs
  1. If you use riced cauliflower don't fret as if will look horrible until blended. I use it as a soup thickener but the taste is quite nice too.
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