The KETO Soup Bowl by Carrie Brown

Author:Carrie Brown [Brown, Carrie]
Language: eng
Format: epub, mobi
Tags: KETO Soup Cookbook, The KETO Soup Bowl
Published: 2017-08-25T01:37:24+00:00

Melt the coconut or avocado oil over medium heat in a large pan or stock pot. Add the onion and garlic and sauté until the onion is lightly browned, about 10 minutes.

Add the chopped dill pickles, celeriac, ham, stock, pickle juice, coconut aminos, and dried dill and stir well. Bring to the boil, reduce the heat and simmer for 15 minutes until the celeriac is tender.

Reduce the heat to low, add the crème fraiche and stir well. Season to taste with sea salt and ground black pepper. NOTE: Some pickles are salty enough without the addition of sea salt.

Gently sprinkle the konjac flour over the surface of the soup while whisking rapidly. Leave to thicken for a couple of minutes, then spoon into bowls and serve.

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If you’ve been around KETO for a while you’ll know that dill pickles are a big deal. Many folks eat them and / or drink pickle juice because they find they really combat the cravings, as well as help with getting the electrolyte balance right.

But as a girl who spent 4 years of her teenage weekends and holidays up to her arms in freezing cold pickles in a McDonald’s walk-in fridge, pickles ain’t anywhere on my menu. So when the crowds started roaring for Pickle Soup, the prospect was not an appealing one. I am thrilled to report that this soup changed my mind on the whole pickle topic. Because DELISH!

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