Protein Powders/Additives

abasket
Tue, 01 Oct 2024 15:23:31 +0000

Still advocating on the cottage cheese as a good added protein here.

Yesterday I had some past perfect garden tomatoes and decided to make some tomato basil soup. Normally after I roast the vegetables and blend the soup I add some half and half or heavy cream. Since I was using my blender and I didn’t have heavy cream and didn’t want to use up my half and half I decided to add a couple of heaping spoonfuls of cottage cheese directly to the blender with the cooled (not hot) soup. It’s delicious! Has the creaminess I desired and a little saltiness (I used Good Culture which has a bit of a salty taste - in a good way) and BONUS good protein that I would not have got from cream or half and half. And it was not lumpy at all.

Cottage cheese blended smooth can be an excellent sour cream substitute as well.