cauliflower cream

This easy, creamy keto seafood chowder is a hearty low carb soup that you can make in less than 30 minutes. Using frozen seafood and cauliflower cream sauce, this healthy soup is full of flavor and has only 6g net carbs and 169 calories!

Easy Creamy Keto Seafood Chowder

bacon

celery

carrots, chopped

corn

olive oil, divided

oz bay scallops, frozen

oz raw shrimp, frozen

oz of langistinos, frozen (can substitute white fish)

water (+1/4 cup for cauliflower cream)

Old Bay Sseasoning

Better than Bouillon vegetable base

cauliflower florets

garlic,

cheese,

In a soup pan, add your bacon and...

In a soup pan, add your bacon and cook. Once it is done, take out the bacon and set aside for a topping.

Add 1 tablespoon of olive oil and the...

Add 1 tablespoon of olive oil and the celery, carrots and corn. Saute until the vegetables start to soften.

Meanwhile add the cauliflower florets to a microwave...

Meanwhile add the cauliflower florets to a microwave steamer and cook for 5 minutes until for tender.

Mix the Better than Bouillion base and Old...

Mix the Better than Bouillion base and Old bay seasoning with 2 cups of water and pour over the vegetables and then add in the seafood.

Bring to a simmer while you make the...

Bring to a simmer while you make the cauliflower cream.

Pour the cooked cauliflower into a high speed...

Pour the cooked cauliflower into a high speed blender along with 1/4 cup of water, 1 tablespoon of olive oil, the garlic and parmesan cheese. Blend until smooth and creamy.

Spoon the cauliflower cream into the soup and...

Spoon the cauliflower cream into the soup and mix well. Let it simmer for a few more minutes and it's done!

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Easy Keto Seafood Chowder

A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV&#039;s last and favourite mistress, who adored cauliflower

Dubarry Cauliflower Cream Soup

700 g (1.5lb) organic cauliflower ((prepared after stalk/leaves removed))

leeks (white part only) (sliced)

55 g (2 ounces) butter ((unsalted))

tbsp flour ((all purpose))

chicken stock (* (stock mixed with hot water))

g (3.5 ounces) half-fat cream

chervil parsley

pepper

Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.

In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock.  Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.

Cover, turn down the heat and leave to simmer gently for about 25 minutes.

Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper.  Add a ladle-full of the soup&#x27;s hot liquid and whisk together.  Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.

Top 2 cauliflower cream recipes from across the web

The most viewed cauliflower cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Creamy Keto Seafood Chowder

Dubarry Cauliflower Cream Soup

Top 2 cauliflower cream recipes from across the web

The most viewed cauliflower cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Creamy Keto Seafood Chowder

Dubarry Cauliflower Cream Soup

The most viewed cauliflower cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine