IBIH Turbo Atkins Diet Soup - Low Carb and Paleo
Try this IBIH Turbo Atkins Diet Soup - Low Carb and Paleo recipe, or contribute your own.
Try this IBIH Turbo Atkins Diet Soup - Low Carb and Paleo recipe, or contribute your own.
- salt and pepper to taste
- 2 cups water
- 1 tbsp olive oil
- 8 cups chicken stock
- 1/4 cup fresh basil chopped
- 1/4 cup onion chopped
- 2 tbsp red wine vinegar
- 1 tbsp fresh garlic minced
- 4 slices bacon chopped
- 1 cup sliced white mushrooms
- 4 cups cooked chicken breast chopped
- 2 cups yellow squash sliced and quartered
- 1 cup green beans cut into 1 inch pieces
- 4 cups swiss chard chopped
- 1/4 cup sundried tomatoes chopped
- 2 cups celery root peeled and chopped into 1/2 inch cubes
- Carbohydrate 264.603838746738 g
- Cholesterol 834.666667061073 mg
- Fat 183.027993446431 g
- Fiber 10.48286670711 g
- Protein 290.062713466578 g
- Saturated Fat 85.5172360592766 g
- Serving Size 1 1 cup serving (5226g)
- Sodium 6655.07784457603 mg
- Sugar 254.120972039628 g
- Trans Fat 13.4539060063444 g
- Calories 3883 calories
Step-by-step
- In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
- Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
- Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.
- Add the squash, green beans, and swiss chard and simmer for 10 minutes.
- Add the red wine vinegar and season with salt and pepper to taste.
- Stir in the fresh basil just before serving.
Fat Rendering and Base Building
Render the chopped bacon in olive oil over medium heat to properly extract animal fats without burning the milk solids. Sautéing the onions, garlic, and mushrooms in this rendered fat coats the aromatics and promotes browning through lipid transfer. Deglazing the pot with chicken stock requires scraping the bottom to dissolve the caramelized fond.
Staggered Vegetable Addition
Root vegetables like celery root require longer cooking times to soften, which is why they enter the pot alongside the stock for a 15-minute simmer. Tender vegetables such as yellow squash, green beans, and swiss chard will turn to mush if added too early. Introduce them during the final 10 minutes to retain structural integrity and bright color.
Acid and Herb Integration
Acids like red wine vinegar brighten broths by lowering the pH, but volatile compounds degrade under prolonged heat. Stir the vinegar in near the end alongside salt and pepper adjustments. Fresh basil contains delicate essential oils that volatilize rapidly, meaning it must be folded in off the heat just before serving to preserve aroma.
