Maria`s rolls & chowder soup

"HEALTHIFIED" CHOWDER:
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)

CHOWDER:
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, diced
2 cups cauliflower flowerettes
3 cups broth (veggie or chicken)
4 oz cream cheese or mascarpone cheese
1 tsp Celtic sea salt
2 (6.5 oz) cans clams, drained
1/4 tsp psyllium powder (for thickening)
OPTIONAL: 4 slices of bacon, into small pieces

BREAD BOWL: Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.

Divide the dough into 4 balls. Place on a baking sheet and bake for 45-55 minutes or until golden brown.

CHOWDER: Place the butter in a saucepan and heat on high until brown specks appear, making "brown butter." Turn on medium heat and add the onion, celery and cauliflower (and bacon if using). Saute for 10 minutes or until the vegetables are tender (and bacon is cooked). Add in the broth and softened cream cheese (use a whisk to incorporate the cream cheese or little specks of cream cheese will be in the soup). Season with salt. Add in the clams. Whisk in the psyllium to desired thickness... a little goes a long way! Makes 8 servings.

I used this rolls recipe to make bread bowls for mushroom soup

 as well as some extra dough to bake a batch of rolls

I must say, those are great!

 here served with boiled ham and gherkins in brine 

Polish_pls


 bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
 1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
 
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone 
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno

BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia

podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor






zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams  
 Na koniec dodac babke plesznik i dobrze wymieszac