Meal components: protein + veggie
Rate this recipe!
| Servings |
|
Ingredients
- 1 1/2 cup fat free chicken broth You can use water instead
- 1 cup celery chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp Glucomannan
- 2 cups celery chopped
- 2 egg yolks
- 8 Egg Whites
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp garlic powder
Ingredients
|
Rate this recipe!
|
Instructions
- Add chicken broth and 1 cup celery to a sauce pan and bring to a boil over medium heat. Boil for 5 minutes.
- In small bowl, whisk glucomannan with 1/4 cup water until dissolved then whisk into soup.
- Add salt and pepper to soup and puree until smooth.
- Add remaining 2 cups chopped celery to the soup and stir well.
- Whisk in the egg yolks, nutmeg, salt, garlic powder and black pepper.
- In a seperate bowl, whisk the egg whites until they form stiff peaks.
- Fold the egg whites into the warm (but not hot) soup mix, being careful to keep the whites as fluffy as possible while fully incorporating them into the soup.
- Pour mixture into two large ramekins (or four smaller ramekins).
- Place into a 350 degree oven immediately and bake for 35 minutes.
- Remove and serve while hot.
Recipe Notes
- Chop the 2 cups of celery very fine so the souffle will rise higher.
- Souffle must go in the oven right after the egg whites are folded in or the air will escape.
- Serve immediately before the souffle falls!
- The recipe is written for 2 servings. You’ll need to adjust ingredients if you want to cook more.
HCG DIET ADVICE:
—- ARTICLE: Weight Gain in Phase 3 – Gradually Introducing Fats —-
—- INTERVIEW: Doing the hCG Diet After Gastric Sleeve Surgery & Success with P3toLife Program —-
Leave a Reply
You must be logged in to post a comment.