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Southwestern Cream of Turkey Broccoli Soup
Makes approximately 6 servings
4 cups turkey stock (or chicken stock)
1/2 cup sauteed diced peppers (red, green, or yellow bell pepper)
1/2 cup sauteed diced onions, optional
2 cups fresh broccoli florets
1/2 cup heavy cream
1/4 teaspoon ground chipotle chile
Salt and pepper, to taste
3/4 to 1 teaspoon xanthum gum (add gradually, 1/2 at a time), *optional
1 cup shredded cheddar cheese (or Monterey Pepper Jack cheese)
4 cups diced cooked turkey (or chicken)
In a 6 quart stockpot, add stock and broccoli; bring to a light boil/simmer; cook until broccoli is tender, about 5 to 7 minutes. Whisk in 1/2 of the xanthum gum, whisking briskly until well blended. Sprinkle the remaining 1/2 in a little at a time, whisking until the broth begins to thicken. Once it has reached desired thickness, add cream and ground chipotle chile; stir well. If necessary, thin sauce with additional broth. Season with salt and pepper, to taste. Stir in 1 cup cheese, blending until melted. Add turkey to the soup and mix well. Simmer on low for a few minutes until hot (do not boil). Serve topped with additional shredded cheese, if desired.
*If desired, a few ounces of brick style cream cheese can be used to thicken soup in place of xanthum gum until desired thickness is achieved.