Cream Soup Recipes ?

My favourite soup was from the somersize book...

It involves a block of cream cheese, chicken stock and a can of those little
chopped green chilis. I guess you can use whatever veggie you want, but the
green chilis are just too good. Plus the more/less you put in, the more/less
spicy it is.

I don't have exact measurements, I'm sorry...

But melt the cream cheese and chicken stock until its the right consistency,
then put it in a blender while hot with the green chilis.

If anything, I've found that cream cheese is great for making cream soups on
low carb.

-Heather

"Atkins_worked4me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I really miss the thicky, creamy, piping hot soups that I used to enjoy at
various local restaurants. Clam chowder, cream of broccoli, cream of
asparagus, cream of potato, etc. Obviously potatoes are out. But is there
some way to make thick creamy soup without using a wheat based thickener?
Since I'm not counting calories, heavy cream and butter are fine. I have a
pressure cooker and a slow cooker. I just don't know what to do with them.
Does anyone have any recipes?

This makes a whole meal.

German Cheese Soup

2 lbs, ground beef
1 Bunch leeks,cleaned and cut into rings, discard stems 24 g net carbs
2 cans beef broth
Kale ( one half of a large bunch) 20 g (I use the whole bunch)
3 soup cans water
1 (8 oz.) pkg. Cream Cheese 6 g
salt and pepper to taste
1 pkg. seasoned cheese (The originator of this recipe was from Germany, so
you have to find your own brand of cheese, most anything will do)

Brown ground beef with seasoned salt and garlic powder or fresh garlic to
taste. Add leeks and sauté till tender. Add beef broth, water, kale, salt
and pepper. Cook slowly for 1 to 2 hours. Add cut up cream cheese and
seasoned cheese. Simmer until cheese is melted.

In news:[email hidden],
Atkins_worked4me <[email hidden]> stated
| I really miss the thicky, creamy, piping hot soups that I used to
| enjoy at various local restaurants. Clam chowder, cream of broccoli,
| cream of asparagus, cream of potato, etc. Obviously potatoes are
| out. But is there some way to make thick creamy soup without using a
| wheat based thickener? Since I'm not counting calories, heavy cream
| and butter are fine. I have a pressure cooker and a slow cooker. I
| just don't know what to do with them. Does anyone have any recipes?

You can make cream of asparagus or mushroom very easily without
thickeners. Just place them in a blender. The vegetables themselves
thicken it quite nicely. And I find I only need to add a little bit of
cream to make it taste real good. I sort of wing it when I make it,
but here's the basic idea:

Chop up the asparagus in medium pieces and cook in chicken broth, with
bay leaf, and pepper added. Cook until the asparagus is tender. Let
cool partially, remove bay leaf and transfer to a blender. (Don't do
this when it's hot, or the blender will blow its lid when u turn it
on). Puree until smooth, you can determine how smooth u want it.
Return to cooking pot, add in a cube of Knor vegetable broth, a splash
of cream, and the bay leaves. Adjust thickness by adding more chicken
stock to get desired consistency. Simmer for about 15 mins. Serve
with a TBsp of sour cream on top. For a variation, I like putting in
some cilantro while it's being blended. That makes a nice garnish too.

Mushroom is similar, just start by sauteing sliced mushrooms in some
butter, pepper, bay leaf, until tender. For stock, beef tends to go
better with the mushroom. I still add one of the Knor Veg broth cubes
for flavor. When you do the blending, reserve half the sliced
mushrooms and return to the mix later, so these will be pieces in the
soup. Adding some rosemary or thyme also works nicely.