It was cold !

Oh it was so cold yesterday !  So cold that I even bypassed going to the driving range with my husband. I made some soup last night. I wasn't sure how it would turn out ... I am used to the wonderful Broccoli cheddar soup from Pantera bread. ( I know its Panera, but my Husband calls it Pantera and it makes me laugh) The Hubby said I must add some protein so I did add chicken . I ate leftovers for lunch today and I will tell you I think it tasted better today. Overall I was very pleased with the way it turned out ! Here is my Broccoli Chicken Cheddar Soup. I did make some bread from almond meal but I didn't care for it. I will post the recipe for that as well in case someone wants to try it out for themselves.

This recipe is from http://thepaleokitchen.blogspot.com/2010/02/broccoli-cheese-soup.html

I did make some changes to suit my tastes - My changes are listed in the recipe below 

Broccoli  Chicken Cheese Soup

3 T. Butter
1/2 medium onion, minced

1 Pound cooked chicken cut into chunks
1/4 cup flax seed meal

1 1/2 cups vitamin D milk - I am sure you can use coconut milk
2 cups chicken stock
2 heads fresh broccoli, shredded in food processor
3 small carrots, shredded in food processor

1 1/2 teaspoons Onion Powder 

1 1/2 teaspoons Garlic powder
salt and pepper to taste
8 ounces grated sharp cheddar

Directions:
Melt the butter in pot and add in flax seed meal using a whisk to create the roux. Keep whisking for about 3 minutes then slowly whisk in your milk then your chicken stock, making sure there are no clumps.
Add in the broccoli and carrots. Cook over low heat for 20 minutes stirring occasionally. Add salt and pepper to taste , add garlic powder and onion powder at this time. 

Add cheddar cheese till melted 

Here is the recipe for the cheddar sage biscuits 

http://glutenfreefix.com/cheddar-sage-biscuits/1844/