Hatch Chile Cream Soup
Creamy, spicy Hatch chile soup is infused with the flavors of the southwest. Just 3.2 net carbs per serving.
to 1/2 cup canned or cooked hatch chiles
drained well and patted dry.
broken into florets
unsweetened cashew milk
shredded cheese, paprika for garnish.
Melt 1 tablespoon of the butter in a heavy pan and saute the onions until translucent.
Add the chiles and continue to cook until they have browned slightly.
Remove from heat.
Bring a saucepan of water to a boil and add the cauliflower.
Simmer until the cauliflower is completely tender.
Add the cauliflower and 1 cup of the cashew milk to a blender.
Blend until smooth.
Add the onions, Hatch chiles, and 1/2 cup of the cashew milk.
Blend until smooth and completely mixed.
Pour half of the mixture into the saucepan.
Add the cream cheese to the mixture remaining in the blender and blend until smooth.
Pour into the saucepan and add the remaining cashew milk and the remaining butter.
Stir in the salt, cumin, and garlic.
Bring to a simmer, stirring often.
Taste and adjust seasonings.
Whisk in the heavy cream and heat through.
Ladle into bowls and dust with smoked paprika.
Serve with grated cheese and sour cream if desired.
you can substitute poblano chiles if you want to.
Find more great low carb recipes at Lowcarb-ology.com