One of the absolute highlights of our trip to NYC was getting to see our dear friends and former neighbors from Fort Hood days. They are currently assigned to a War College in Boston and I was thrilled that they made the trip! We enjoyed a very fun dinner at Sardi's catching up on careers and kids and life in general. We saw "Honeymoon in Vegas" on Broadway, thoroughly enjoying Tony Danza's character and had some good laughs. It was a fabulous evening with some equally fabulous friends.
Using my Virginia country ham, I made a Keto Ham soup that I've been enjoying all week. Ingredients 2 x Kettle and Fire - Bone Broth Chicken - 16.2 fl. oz. each 2 cups Broccoli, raw, chopped 2 cups Cauliflower, raw, chopped 1/2 cup heavy whipping cream 2 cups shredded cheddar cheese 1 cup diced country ham 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. black pepper Optional toppings: sour cream, shredded cheese, diced green onion, chopped bacon, hot sauce, pico de gallo, etc, Instructions In large stock pot, boil both containers of bone broth. Add chopped, raw broccoli and cauliflower. Cover pot and steam for 5 - 7 minutes until soft. Use hand-held blender to mix vegetables. Add cream and spices. Slowly add in shredded cheese, stirring to help melt evenly. Once soup is blended and smooth, add diced ham. Serve with desired toppings.
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