INGREDIENTS
3 Tablespoons Grass-fed Butter
1 ½ Cups Yellow Onion Chopped
1 ½ Cups Carrots Chopped
1 ½ Cups Celery Chopped
2 Teaspoons Minced Garlic
1 Teaspoon Hot Pepper Sauce
¼ Teaspoon Himalayan Sea Salt
¼ Teaspoon Cracked Pepper
1 Tablespoon Dijon Mustard
3 Cups Chicken Broth
12oz Gluten Free Beer
1/3 Cup Cassava Flour
4oz Full-fat Plain Cream Cheese, Cut into Small Cubes
6 Cups Shredded Cheddar
4 Cups Heavy Whipping Cream
ASSEMBLY
- In a large soup pot melt butter.
- Add onion, celery, carrots and garlic, sauté until translucent.
- Mix in cassava flour until vegetables are fully coated.
- Add 2 cups of broth to the soup pot.
- Simmer on low for 15 minutes.
- Add soup mixture to a high speed blender and blend until smooth.
- Put blended mixture into a slow cooker and set on low.
- Add salt, pepper, 1 cup broth, hot pepper sauce, Dijon, and 6 oz of beer.
- Slow cook on low for 4 hours.
- In a medium sized sauce pan on medium low heat add heavy cream and whisk continuously.
- As the cream becomes hot, slowly whisk in the cream cheese and shredded cheddar. Continue to whisk until the cheese is completely melted.
- Add cheese sauce and remaining beer to slow cooker.
- Cook on low for another hour, stirring occasionally.
SERVES 12
HEALTH BENEFITS
Garlic: Can reduce high blood pressure, and it also contains antioxidants. Top food for gut health – it contains prebiotic fiber, plus it’s antiviral and antifungal.
Cracked Pepper: Increases the hydrochloric acid secretion in the stomach, which helps improve digestion.
Himalayan Salt: One of the cleanest salts you can find. As opposed to conventional table salt that is heavily processed which removes its beneficial minerals.
Heavy Cream and Cream Cheese: The high fat and low sugar content makes heavy cream and cream cheese an EXCELLENT Ketogenic choice.
Onions: Contain quercetin, which is a polyphenol compound that acts as an antioxidant. Quercetin is beneficial for scavenging free radicals in the body.