Keto Roast Chicken-and-Sage Bisque Recipe

Name: Keto Roast Chicken-and-Sage Bisque
Prep time: 10M
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 1 fresh garlic FNDDS; 2 heavy whipping cream USDA; 4 chicken broth FNDDS; 1 dried bay leaf USDA; 0.125 nutmeg, ground USDA; 1 fresh leeks FNDDS; 0.25 table salt USDA; 8 fresh sage; 4 raw bacon, cured USDA; 3.5 frozen cauliflower, 1" pieces USDA; 0.25 black pepper, ground USDA; 0.25 dried thyme, leaves USDA; 2 cooked chicken breast, skinless FNDDS

5.3g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:French
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15.1g

Protein

28.9g

Fat

1.6g

Fiber

340cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 tsp fresh garlic FNDDS
2 cup heavy whipping cream USDA
4 cup chicken broth FNDDS
1 ea dried bay leaf USDA
0 1/8 tsp nutmeg, ground USDA
1 ea fresh leeks FNDDS
0 1/4 tsp table salt USDA
8 leaves fresh sage
4 slice raw bacon, cured USDA
3 1/2 cup frozen cauliflower, 1" pieces USDA
0 1/4 tsp black pepper, ground USDA
0 1/4 tsp dried thyme, leaves USDA
2 cup cooked chicken breast, skinless FNDDS

DIRECTIONS

In a stockpot over medium heat, cook ¼-inch pieces of bacon until crisp, 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate to cool. Keep the fat from the bacon in the stockpot.
In the stockpot over medium heat, sauté diced leek until wilted, about 5 minutes. Add minced or pressed garlic and sauté until fragrant, about 30 seconds. Add chicken broth, bay leaf and thyme, increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Pour in heavy cream, add one sprig fresh sage, and increase heat slightly to bring to simmer. Simmer for 5 to 10 minutes (the longer it simmers, the stronger the sage flavor will be), watching to make sure cream does not boil.
Discard bay leaf and sage, stir in cauliflower and increase heat to bring back to a simmer, cooking for 5 to 6 minutes until cauliflower is tender. Remove from heat and allow to cool slightly. Use a blender or food processor to coarsely puree the soup (leaving some texture) in batches. Return to pot over medium heat.
Add cooked chopped chicken, season with salt, pepper and nutmeg, and heat until chicken is warmed through. Taste and adjust salt to your liking. Divide bacon evenly among serving bowls and ladle bisque over top. One serving is about ¼ cup chicken with a scant cup of soup.

Cooking Tip

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