Chicken and Cabbage Puree
MACRONUTRIENT RATIO: 4.03:1
Some things to remember:
- If the soup reduces too much, you may add a little water.
- The mayonnaise is used to help keep the ingredients emulsified once it has been pureed. If you prefer not use mayonnaise, heavy cream or additional butter and oil may be used in its place.
- The soup is pureed in the picture, this is optional.
100g chicken broth, Imagine Organic (or use the homemade broth found in the recipe section!)
30g raw green cabbage, shredded
5g raw onion, diced small
1g raw garlic, diced fine
20g cooked chicken breast, diced
15g olive oil
15g mayonnaise, Trader Joes Organic
salt & white pepper
1Add the butter and olive oil to a small pot. Over medium low heat, melt the butter. Add the cabbage, onions and garlic to the butter and oil. Sautee until the vegetables begin to soften.
2Add the broth and chicken to the vegetables. Cover and let the soup simmer over low heat until the vegetables are very soft.
3Remove the pot from the heat and add the mayonnaise.Use an immersion blender to puree the soup.
4Use an immersion blender to puree the soup.