This tasty cold weather soup is a great starter for a dinner meal or as a lunch accompaniment with a salad – and only 3.69 carbs per serving!
2 T Butter
2 finely chopped scallions
3 c chicken stock
1 c heavy cream
1 ds salt and pepper
1 ds bacon bits
avocado (peel, pit and drizzle with lemon juice)
Heat the butter in a large skillet over medium heat until the foam subsides. Add the scallion and cook, stirring occasionally, for 2 minutes, or until translucent. Add 2 cups of the stock, bring to a boil, then lower the heat and simmer for 3 minutes.
Meanwhile, blend the avocados, cream, and remaining 1 cup of stock in a food processor until smooth. In a large mixing bowl, add the avocado mixture to the broth and scallions from the skillet, mix, and reintroduce to the blender until all the soup is blended.
Pour it all into a large saucepan and cook over medium heat, stirring occasionally, for 2 minutes, or until heated through (starts to bubble). Season with salt and pepper, garnish with bacon bits and serve. Makes about 5 cups.
( my recipes always have zero fiber because I subtract it from the carbs for a “net” carb count)
Nutritional information, per serving.
Net Carbs: 3.69
Saturated Fat: 13.23