I am going to park this in sausage since the soup is sausage based. Not sure if this is the right forum or now :)
I have had some kind of bug for the last couple of days and feel like crud. I am convinced that soup would make it all better so I started to scrounge around for ingredients. Had close to everything for Tuscan soup and decided I would make a variation of the low carb cheddar biscuits I made last week. This week it will be garlic parmesan biscuits. The soup would normally call for kale instead of spinach but i didn't have any and didn't feel like going out.
First up are the ingredients for the soup. I finally found something I could use up at least one jar of the clearance sun dried tomatoes I had gotten at Kroger awhile back.
First step is to just brown the sausage , drain an excess grease then add the onions , shrooms and oregano. Saute until the onions are translucent. I am going to be using an Instant Pot for this and some people saute right in it, I prefer to do mine separately in a skillet.
I rough chopped the spinach, and sun dried tomatoes. Add all the ingredients to the instant pot with the exception of the heavy cream. I forgot the broth and snapped the pic prior to adding it :)
Set the Instant Pot for 5 minutes manual and do a quick release at the end. Really just pressure cooking this to marry the flavors. Cook to long and the spinach and mushrooms would disappear.
Once pressure is released I added the heavy cream and stirred it in to create a nice creamy soup. Next time I may add in some cream cheese for a bit thicker soup.
With the soup done its time to make the biscuits. I am winging it adapting from a cheddar biscuit recipe I used last week that was awesome.
Low Carb Garlic Parmesan Biscuits
Whip the 4 eggs by hand and add in the melted butter. I mix the dry ingredients together first to get better distribution of the smaller amount items. Mix in the cheese then the dry. Work with a spatula and finally by hand until it comes together into a nice dough. This pic is before I finished working it by hand.
I used a 3 oz cookie scooper to make nice even biscuits and pressed them out a little by hand. I dusted the top with oregano and parmesan. Next time I will use some garlic salt too.
Bake for 15 minutes at 400F. Here they are fresh out of the oven.
Finally time to put it all together. Here it is plated with a little garnish of fresh basil leaf and tomato pesto.
I have actually never made this soup before. It is a big time keeper!! We will be having it far more often. The keto biscuits came out fantastic. I am a garlic lover though and will definitely hit the top with garlic salt next time.
Well thanks for looking!! Time for me to have another bowl!
I have had some kind of bug for the last couple of days and feel like crud. I am convinced that soup would make it all better so I started to scrounge around for ingredients. Had close to everything for Tuscan soup and decided I would make a variation of the low carb cheddar biscuits I made last week. This week it will be garlic parmesan biscuits. The soup would normally call for kale instead of spinach but i didn't have any and didn't feel like going out.
First up are the ingredients for the soup. I finally found something I could use up at least one jar of the clearance sun dried tomatoes I had gotten at Kroger awhile back.
- 1 lbs. of Italian Sausage
- 1 Large Onion
- 3 cloves of garlic
- 1 tsp oregano
- 1 cup sun dried tomatoes
- 6 cups of chicken broth
- A small bag of fresh spinach
- 2/3 cup of heavy cream
- Parmesan and parsley for garnish
- 12 oz. sliced mushrooms
First step is to just brown the sausage , drain an excess grease then add the onions , shrooms and oregano. Saute until the onions are translucent. I am going to be using an Instant Pot for this and some people saute right in it, I prefer to do mine separately in a skillet.
I rough chopped the spinach, and sun dried tomatoes. Add all the ingredients to the instant pot with the exception of the heavy cream. I forgot the broth and snapped the pic prior to adding it :)
Set the Instant Pot for 5 minutes manual and do a quick release at the end. Really just pressure cooking this to marry the flavors. Cook to long and the spinach and mushrooms would disappear.
Once pressure is released I added the heavy cream and stirred it in to create a nice creamy soup. Next time I may add in some cream cheese for a bit thicker soup.
With the soup done its time to make the biscuits. I am winging it adapting from a cheddar biscuit recipe I used last week that was awesome.
Low Carb Garlic Parmesan Biscuits
- 4 large Eggs
- 1/4 cup melted butter
- 1/3 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon Baking powder
- 1 cup Shredded mozzarella cheese
- Minced Garlic to taste
- Parmesan to dust the tops
Whip the 4 eggs by hand and add in the melted butter. I mix the dry ingredients together first to get better distribution of the smaller amount items. Mix in the cheese then the dry. Work with a spatula and finally by hand until it comes together into a nice dough. This pic is before I finished working it by hand.
I used a 3 oz cookie scooper to make nice even biscuits and pressed them out a little by hand. I dusted the top with oregano and parmesan. Next time I will use some garlic salt too.
Bake for 15 minutes at 400F. Here they are fresh out of the oven.
Finally time to put it all together. Here it is plated with a little garnish of fresh basil leaf and tomato pesto.
I have actually never made this soup before. It is a big time keeper!! We will be having it far more often. The keto biscuits came out fantastic. I am a garlic lover though and will definitely hit the top with garlic salt next time.
Well thanks for looking!! Time for me to have another bowl!
