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16 ounces frozen broccoli -- *the chopped kind works best
1 medium turnip
24 ounces chicken broth
1 cup heavy cream
3 tablespoons butter
1 pinch nutmeg -- ground
1/2 cup shredded Co-Jack cheese
salt and pepper -- to taste
How To Prepare:
Thaw broccoli in a colander and drain. Peel and dice(or slice) turnip into small pieces.
Heat butter in a deep pan. Add broccoli and turnip and saute until it just starts to take on some color. Add all the broth except for 1/2 cup and a little salt and pepper(about 1/2 of what you think you'll need)and bring to a simmer. Cover and let simmer 5 minutes.
Use a slotted spoon and place about 1/2 the broccoli in a food processor, blender*. Puree until smooth, adding the reserved broth to keep it moving.
Pour back in the pan and bring to a boil. Add the cream and let simmer a few minutes, then remove from heat and add the cheese and nutmeg -stir to melt.
*If you want it all smooth, do the broccoli in 2 batches. You can also use an immersion "stick" mixer and just puree it in the pan.
Number of Servings:
6 but you may get 8 so reduce carbs by 1g
Carbs per serving - include all nutritional information if known: