Herb Mélange
You can use some dried herbs in this recipe, but make sure you opt for fresh basil and parsley. Also use medium or whipping cream, not heavy cream. You can add more if you want a white soup, but it's not necessary.
YIELDS 8 SERVINGS; SERVING SIZE 6 OUNCES
INGREDIENTS
- 1 tablespoon rice flour
- 2 tablespoons cold water
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 small onion, peeled and chopped
- 2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
- 2 tablespoons fresh thyme or 1 teaspoon dried thyme
- ½ cup fresh basil leaves, stemmed and torn
- ½ cup fresh Italian flat-leaf parsley, chopped
- Red pepper flakes to taste
- Salt and freshly ground black pepper to taste
- 6 cups chicken broth
- 1 teaspoon soy sauce
- ½ cup medium or whipping cream
- 3 tablespoons freshly snipped chives for garnish
Combine flour and water; stir to make a smooth paste.
Heat the oil in a large pot. Sauté the garlic and onion.
When they are soft, blend in the flour, herbs, red pepper, salt, and pepper. Whisk in the chicken broth and soy sauce.
Blend the soup in the blender in batches. When puréed, add the cream.
Serve hot or chilled.
Nutrition Information
Calories: 97 | Carbohydrates: 5g | Fat: 8g | Sodium: 420mg | Fiber: <1g |
Don't Do Sick Days Alone
Any time your child has a sick day, you should at least check in with his medical team. Look to them for advice on when to cut back on insulin or add carbs and how often to check blood sugars and ketones. You don't need to go it alone!
