Salmon Bisque: Paleo, and No Cauliflower

Cauliflower is the usual low-carb substitute for starchy foods, but celery stands in surprisingly well for potato in soup.

1/2 can coconut milk (~1 cup)
1 carton chicken stock (1 quart)
1 packet gelatin
15 oz canned salmon
1 T lemon juice
1/2 t ginger
1 carrot, sliced into coins
4 stalks celery, sliced
1/2 t basil
1 t curry powder
1/4 t cayenne pepper
salt and pepper to taste

Pour the coconut milk and stock into a sauce pan and bring to a simmer. While that's happening, pour the gelatin onto the liquid, let sit for a minute, then stir in. Add salmon, ginger, carrots, and celery and simmer. Stir in curry, ginger, cayenne pepper and salt and pepper and simmer for 10 minutes. Puree in batches and add lemon juice.

Comments

Lowcarb team member said…

Thanks for this recipe idea Lori.

Celery instead of cauliflower - a nice change.

All the best Jan

April 09, 2015

Val said…

Always appreciate new recipes! (although I'm the only one in the family who will likely eat/enjoy this... Hubby no likey celery & Son is rarely home for dinner these days)

April 10, 2015

Lori Miller said…

It doesn't taste like celery in the soup. If you leave out the salmon and curry and add some parsley and onion, to me, it tastes like potato soup.

April 10, 2015

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