Keto Roast Chicken-and-Sage Bisque
5.3g
Net Carbs
15.1g
Protein
28.9g
Fat
1.6g
Fiber
340
Calories
Ingredients:
- 1 teaspoon Garlic
- 1 each Bay leaves, dried
- 2 cups Heavy Cream
- 2 cup, cooked, diceds Chicken Breast
- 1 each Leek
- 16 ounce(s) Cauliflower, frozen unprepared
- 1/8 teaspoon Nutmeg (Ground)
- 4 medium slice (yield after cooking) Bacon
- 1/2 teaspoon Sage (Ground)
- 1/4 teaspoon leaf Dried Thyme Leaves
- 4 cups Chicken Broth, Bouillon or Consomme
Directions:
- In a stockpot over medium heat, cook ¼-inch pieces of bacon until crisp, 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate to cool. Keep the fat from the bacon in the stockpot.
- In the stockpot over medium heat, sauté diced leek until wilted, about 5 minutes. Add minced or pressed garlic and sauté until fragrant, about 30 seconds. Add chicken broth, bay leaf and thyme, increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Pour in heavy cream, add one sprig fresh sage, and increase heat slightly to bring to simmer. Simmer for 5 to 10 minutes (the longer it simmers, the stronger the sage flavor will be), watching to make sure cream does not boil.
- Discard bay leaf and sage, stir in cauliflower and increase heat to bring back to a simmer, cooking for 5 to 6 minutes until cauliflower is tender. Remove from heat and allow to cool slightly. Use a blender or food processor to coarsely puree the soup (leaving some texture) in batches. Return to pot over medium heat.
- Add cooked chopped chicken, season with salt, pepper and nutmeg, and heat until chicken is warmed through. Taste and adjust salt to your liking. Divide bacon evenly among serving bowls and ladle bisque over top. One serving is about ¼ cup chicken with a scant cup of soup.
