Salmon and Asparagus Bisque in Baked Cauliflower Cups

I have been recuperating from a car accident which happened in March and it's been challenging for me to do too many things during the day which involve my back/right hand/ right arm...thus sitting too long, typing, cooking ect. Thankfully I have been able to walk. So, as I slowly get back to normal with physical therapy which should start soon, after some neurology tests, I'll hopefully be back to my 2-3 a week posts in the future, which is my goal.  So until then, enjoy this little piece I've been working on this week...

So...after a long delay, a short update and a little low carb lunch from whatever I happened to have in the fridge today.

The Carbometer garden is sprouting, we have two more garden beds ready to be put in which will be strawberries and something else, yet to be decided. I've decided to put in an asparagus hill on a slightly sloping side of my property instead of into a garden bed. So, up by the lilacs, in a few years, I'll also be able to harvest asparagus.


Here's a little picture montage of the garden progress.

Radishes

Cucumbers

I made a Salmon and Asparagus Bisque which I poured into baked cauliflower cups to serve. This recipe serves 8 - 10 people.

1 lb asparagus cleaned, wooded sections removed and cut into bite size pieces - blanch - 12 carbs

.5 lb salmon - steamed in one cup lemon juice - 20 carbs - steam alone, flake, set aside

4 Tbsp butter - 0 carbs

1/8 cup cornstarch- 14 carbs

Salmon and Asparagus Bisque in a Baked Cauliflower Cup

1/4 tsp garlic powder- 1 carb

2 cups sour cream - 14 carbs

3 cups - evaporated milk - 72 carbs
(you could do more sour cream to lower the carbs, but I'm not)

1/2 cup tomato puree - 9 carbs

2 Tbsp white wine (I used chardonnay) - 1 carb

3 cups cauliflower -  steamed and mashed cauliflower - 15 carbs

1/2 cup shredded mozzarella cheese - 0 carbs

Total carbs - 15.8 - 19.75 carbs

The picture doesn't do it justice, it takes wonderful and would be a great starter to a fancy meal or lunch with green salad. Very rich and tasty!

You could sprinkle with fresh dill or do as I did and place two fresh asparagus spears across the top.

How to bisque:

Melt butter in saucepan till melted, add in cornstarch and wisk, adding garlic powder, wisk till smooth, add in sour cream and evaporated milk, lower temp so that it is bubbling but not boiling, stir constantly for five minutes till smooth, lower temp again, add blanched asparagus, flaked steamed salmon, tomato puree and the wine, stir well and then simmer for 15 minutes.

How to make cauliflower cups:

Mix mashed cauliflower with the shredded mozzarella - fill a 12 cup cupcake pan. Use cupcake liners if you  want the cups to be pretty, I didn't, I had to dig the cups out a little when they were done, but they were still good! Bake in the over at 375 degrees for 30 minutes.

Presentation:

Place cauliflower cup on plate, using a soup spoon, fill to overflowing and place on desired garnish. Serve immediately.

Happy Carb Counting!