Creamy Cauliflower Soup 29-06-15

 
Creamy Cauliflower Soup

Ingredients:

1 medium head cauliflower, cut in bite-sized pieces
1/4 cup butter or margarine
2/3 cup chopped onion
2 Tablespoons flour
2 cups chicken broth
2 cups Half and Half
1/2 teaspoon Worcestershire sauce
Salt to taste
1 cup grated Cheddar cheese
Chopped parsley

Directions:

Cook cauliflower in boiling salted water. Drain, reserving water. Melt butter, add onion and cook until soft. Blend in flour, add broth and stir constantly until mixture comes to a boil. Stir in 1 cup liquid drained from cauliflower (add water if necessary to make 1 cup), Half and Half, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with parsley.

Servings: 8 - 10
 

Tortilla Soup 20-05-15

Tortilla Soup

Ingredients:

1 large onion, sliced

8 garlic cloves, minced

6 Tablespoons vegetable oil, plus additional for

frying tortillas

7 green chiles, stemmed and seeded

4 cups water

5 tomatoes, seeded and chopped

8 cups chicken broth

Salt and Pepper to taste

12 corn tortillas, cut into strips

1-1/2 cups shredded Monterey Jack cheese

2 avocados

Directions:

In a stock pot, cook onion and garlic in 4 Tablespoons oil over medium heat, stirring until soft. Increase heat and add chiles, stirring to avoid burning. Cook for 1 minute or until soft. Remove 1 chile and cut into 10 strips, reserve for garnish.

To the pot, add 4 cups water and tomatoes and bring the liquid to a boil. Simmer mixture for 30 minutes.

In a blender, puree the mixture in batches.

In pot, heat 2 Tablespoons of remaining oil over medium heat until hot, but not smoking. Return the puree and cook, stirring for 5 minutes. Stir in the broth, salt and pepper. Simmer soup for 15 minutes.

In a large skillet, heat 1/2-inch of additional oil over high heat until hot, but not smoking. Fry the tortilla strips in batches, stirring for 30 seconds until crisp. Transfer to paper towels to drain.

Divide fried tortillas among 10 heated bowls. Pour the soup over them and top each one with 1 strip of the reserved chile. Sprinkle each serving with some shredded cheese and top soup with sliced avocado wedges.

Note: Serve with warm buttered tortillas and a fresh fruit salad.

Serves: 10 
 

Bean Soup 04-05-15

 
Bean Soup

Ingredients:

1 pound dried navy beans
3/4 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon pepper

Directions:

Place beans in large pan and cover with water. Cook on high temperature until beans are tender (about 1-1/2 hours).  Check water level frequently. Add remaining ingredients. Simmer 30 to 40 minutes.

Servings: 8

Corn and Crab Soup 08-04-2015

Corn and Crab Soup

Ingredients:
2 – 3 Tablespoons bacon grease or margarine
6 – 9 ears fresh corn, cut off cob or
1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2 – 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste

Directions:
Saute in grease the corn, onion, bell pepper. When onion begins to clear, add the celery and green onions. Let these two wilt, then add the shrimp and crabmeat. Saute until shrimp are pink. Add soup and small amount of milk to thin. Season with salt and pepper. Don't let soup boil. You want thick cream soup but you may need to add more milk.

Note: Recipe is good doubled.

CREAM OF GREEN CHILE SOUP 14-12-2014 2:12

CREAM OF GREEN CHILE SOUP

Ingredients

2 corn tortillas
6 long green chiles, peeled, seeded and chopped or use canned (1 cup)
1/2 stick unsalted butter
2 cups chopped onions
1 clove garlic, minced
1/2 tsp oregano
2 bay leaves
3-1/2 cups chicken broth, homemade or canned
1 lb. (2 medium) baking potatoes, peeled and chunked
1/2 tsp salt
1/4 tsp black pepper
1/3 cup whipping cream
2 cups grated Monterey Jack cheese or mozzarella or a combination of both

Directions

Cut tortillas into 1/4" wide strips and leave uncovered at room temperature until they are dry and crisp, about 24 hrs.

In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes.

Cool soup slightly, discard bay leaves, and puree in food processor. Return soup to pan, stir in green chiles, and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently, until the soup has thickened, about 15 minutes. Stir in the cream and adjust the seasoning. Can be prepared up to 3 days ahead. Rewarm over low heat, stirring often.


Ladle soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

Recipes: ROASTED ONION SOUP

Recipes: ROASTED ONION SOUP
Ingredients:

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in
half 4 cups low-sodium chicken broth
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

Directions:

Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallowroasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.

Yield: approx 4 Servings

Categories: Soups

Pasta di Lenticchie - Lentil Soup 22-10-14

Pasta di Lenticchie - Lentil Soup

Ingredients

1 pound dry lentils
4 cups chicken broth
3 cups water
2 garlic cloves, minced
3 carrots, diced
2 tablespoons olive oil

Directions

In a large soup pot put lentils, broth, and water. Bring to a boil and simmer for 1 hour and 15 minutes. In a small pan, gently saute the garlic until light golden brown. Add this to the cooking lentils, along with the carrots.

Suggestions: Add 1/2 pound of cooked Ditalini. When serving, add a pinch of crushed red pepper. Serve with grated cheese

Recipes: Cream Soup Base

Recipes: Cream Soup Base

Ingredients

1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste

Directions

Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

Nutritional Information

Amount Per Serving  Calories: 156 | Total Fat: 12.8g | Cholesterol: 36mg

Lentil Soup 09-10-2014

Lentil Soup

Ingredients:

1-1/4 cups lentils
5 cups water
4 slices bacon, chopped
1 leek, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 green bell pepper, finely chopped
1 tomato, finely chopped
3 Tablespoons butter
3 Tablespoons flour
1 (15-ounce) can consomme
1 – 2 Tablespoons salt
2 Tablespoons vinegar

Directions:

Sort and rinse the lentils. Combine the lentils and water in a stockpot. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Fry the bacon in a skillet until crisp. Discard the bacon, reserving the bacon drippings. Cook the leek, onion, carrot, bell pepper and tomato in the reserved bacon drippings for 5 minutes or until the vegetables are tender, stirring frequently. Add the vegetable mixture to the lentils and mix well. Melt the butter in the same skillet. Add the flour, stirring until smooth. Add the consomme, salt and vinegar. Cook until slightly thickened, stirring constantly. Add the lentil mixture and mix well. Cook over low heat for 30 minutes or until of the desired consistency, stirring occasionally. Ladle into soup bowls. Serve with a mixed green salad and country bread.

Serves: 6 - 10

Tomato Corn Soup 13-05-2014

Tomato Corn Soup

Ingredients:

1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Directions:

In saucepan, sauté onion in butter; add flour.  Mix in bay leaves and peppercorns.  Slowly cook 2 minutes, stirring constantly.  Add tomatoes, sugar, salt, pepper and water.  Simmer 20 minutes.  Add corn; cook 10 minutes longer.  Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.  Add milk to soup and heat.  (Do not boil, for it will curdle.)  Serve hot, topped with croutons or parsley.

Serves: 4

Cheesy Leek and Mustard Soup

Cheesy Leek and Mustard Soup

Ingredients

1 1/2 pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 1/4 teaspoons dry mustard powder
2 teaspoons cornstarch
1/2 cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
1/8 cup shredded Gruyere cheese
1/4 cup shredded Cheddar cheese

Directions

In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

Nutritional Information

Amount Per Serving  Calories: 479 | Total Fat: 32.4g | Cholesterol: 93mg

Oyster Soup 31-10-2013

Oyster Soup

Ingredients:

2 Tablespoons minced green onions with tops
2 Tablespoons minced parsley
2 Tablespoons butter
2 Tablespoons flour
1 jar (12 ounce) fresh oysters
3-1/2 cups milk, heated
1 scant teaspoon salt
Several dashes cayenne
Paprika

Directions:

Saute onions and parsley in butter until tender. Add flour and blend. Drain oysters, reserving liquor. Cut oysters into pieces and add to flour mixture. Cook a few minutes until edges of oysters curl. Stir in reserved oyster liquor; continue stirring while slowly adding hot milk, salt and cayenne. Do not boil. Add a dash of paprika to each serving.

Serves: 4 - 6

Acquacotta - Tuscan Soup 19-07-2013

Acquacotta - Tuscan Soup

Ingredients

1 ounce dried porcini mushrooms
2 medium carrots, scraped
2 large celery stalks
1 medium red onion, cleaned
1 small clove garlic, peeled
1/2 cup olive oil
1 1/2 pounds ripe fresh tomatoes, or 1 1/2 pounds canned tomatoes, preferably Italian
1 tablespoon tomato paste, preferably imported Italian
Salt and freshly ground pepper
1 pinch hot red pepper flakes
2 quarts cold water
2 extra large eggs
8 tablespoons freshly grated Parmigiano
Plus 2 cups croutons, small bread pieces fried in olive oil, or 8 slices Tuscan bread, toasted .

Directions

Soak the mushrooms in a bowl of lukewarm water for 1/2 hour. Drain and be sure that no sand remains attached to the stems. Finely chop carrots, celery, onion, garlic and the soaked mushrooms all together on a board. Heat the oil in a heavy casserole over medium heat. When the oil is warm, add the chopped ingredients and saute for 10 minutes, stirring with a wooden spoon as needed. Meanwhile, pass the tomatoes through a food mill, using the disc with the smallest holes, into a small bowl. Add the strained tomatoes along with the tomato paste, then salt, pepper, and red pepper flakes. Let simmer for 15 minutes, mixing every so often. Add the cold water, mix very well, and when the broth returns to a boil, let simmer for 55 minutes. Place the two eggs in a crockery or china soup tureen and mix them verywell with the Parmigiano. When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-cheese combination, in order to avoid curdling. When the both is very smooth and the eggs completely amalgamated, add the croutons and serve immediately. If using bread slices instead, place a slice in each bowl and ladle the broth over it.
Serve immediately.

Yield: 8-10 servings

Squash Soup 25-06-13 *

Squash Soup

Ingredients

1 medium onion, finely chopped
1/4 cup butter or margarine
2 Tablespoons all-purpose flour
3/4 teaspoon salt
Dash of pepper
1/4 teaspoon ground nutmeg
14 ounces homemade chicken stock
1 cup milk
1-1/2 cups cooked, cubed yellow squash
2 teaspoons Worcestershire sauce
1 egg yolk, slightly-beaten
1/2 cup light or heavy cream

Directions

Saute the onion in butter until soft, about 5 minutes, in Dutch oven. Add the flour, salt, pepper and nutmeg. Stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring until thickened. Add the squash and Worcestershire sauce. Reduce heat to low and cook, stirring often, until heated through. Blend together the egg yolk and cream. Stir in some of the hot soup, then stir back into the hot soup. Cook until soup is heated through and egg has thickened. May be served as a cold soup.

Servings: 6

ROASTED ONION SOUP

ROASTED ONION SOUP

Ingredients

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

Directions

Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper and top with Parmesan cheese.

Yield: approx 4 Servings

Categories: Soups

Potato Soup

Potato Soup

Ingredients

2-3 pounds of potatoes, peeled and cut into cubes
2 onions
4 Tbs. powdered or 4 cubes of chicken bouillon
4 Tbs. butter
4 Tbs. flour
4-6 cups of milk
parsley
salt and pepper

Directions

Boil potatoes and onions together. When done, drain, reserving 2 cups of the water they were cooked in. In same pan potatoes cooked in, melt butter and add flour to make a roux. Do not brown either butter or flour. Add reserved potato water and bouillon, add salt and pepper, (preferably white pepper to maintain the white color of the soup, but not necessary). Mix and bring to a boil until thickened slightly, add milk, the more the thinner the soup, the less the thicker. While milk is heating in the rest of the ingredients, mash or rice the potatoes and onion cooked previously. Add them to the soup and stir until incorporated and is warmed thoroughly. Keep stirring and keep an eye on this as the milk and flour will sometimes scorch and burn to the pan if the heat is too high and the soup is not stirred. Serve with parsley sprinkled on top and accompanied by warm bread and butter.

Zuppa d'Aglio - Garlic Soup

 
Zuppa d'Aglio - Garlic Soup
 
Ingredients

3 Garlic; fresh
1/4 cup Olive oil
1 Med Onion, cut up
2 Celery ribs, cut up
1 cup White wine; dry
1/4 cup All-purpose flour
8 cups Chicken stock
1 Medium Potato, peeled and cut up
1 cup Whipping cream
10 Basil leaves, fresh, torn
5 Sprigs thyme leaves, fresh
2 teaspoon Salt
1 teaspoon White pepper
1/4 teaspoon Tabasco
1 teaspoon Extra-virgin olive oil
2 garlic cloves, sliced very thin

Directions
 
Cut two of the garlic heads in half across and remove the papery outer skin. Put these cut side down on a very hot surface - a griddle or black iron skillet - until they're black. Peel all the garlic completely. Heat the olive oil in a large saucepan and saute the onions, celery, and the garlic until lightly browned at the edges. Add the wine and bring to a boil. Sprinkle in the flour and stir the pot thoroughly, but don't let it brown. Add the chicken stock, 1/2 gallon water, and the potato. Whisk about the pot well and bring to a boil. Reduce to a rapid simmer and cook for about an hour and 15 minutes. Strain out the solids from the soup, and puree them in a blender or food processor, along with enough broth to ease things along. Return the puree to the soup and restore the boil. Add the whipping cream, basil, thyme, salt, pepper and Tabasco. Heat the extra virgin olive oil in a skillet very hot. In it toast the slivers of garlic until brown around the outside. Ladle the soup into bowls and garnish with roasted garlic slivers. Float a toasted, garlic-buttered slice of Italian bread on top. Serves eight to twelve.

Italian Wedding Soup II

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Italian Wedding Soup II

Ingredients:

1/2 pound ground beef
1/2 pound ground veal
1/4 cup bread crumbs
1 egg
1 tb parsley
Salt and pepper to taste
4 cups chicken broth
2 cups spinach leaves cut into pieces
1/4 cup grated Pecorino Romano cheese
 
Directions

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350 F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve. immediately.
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Noodle Soup Italiano

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Noodle Soup Italiano

4 to 6 servings

Ingredients:

1 mild or hot Italian sausage link (about 1/4 lb.)
2 cans (14 1/2 ounces each) chicken broth
3-4 ounces dried Asian noodles
2 cups thinly sliced escarole or fresh spinach leaves
1 small can (8 3/4 ounces) garbanzo beans (chickpeas, drained)
1/8 tsp crushed hot pepper
3 tbsp freshly grated Parmesan cheese

Directions:

Squeeze saugage from casing into a large saucepan. Cook over medium-high
heat, stirring to break up meat, until nicely browned, 2 to 3 minutes. Drain
off any fat.

Pour in chicken broth and 2 cups water. Bring to a boil over high heat. Add
noodles and escarole. Cook 2 to 3 minutes, stirring occasionally with a fork
to separate bundles, until noodles are tender but still firm.

Stir in garbanzo beans and hot pepper. Reduce heat to low and cook, stirring
occasionally, until beans are heated through, 1 to 2 minutes. To serve, ladle
soup into bowls and sprinkle with Parmesan cheese.

Per serving: 194 calories, 8 grams of fat
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Crabmeat Soup

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Crabmeat Soup
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Ingredients

1/2 Tablespoon margarine
1/2 cup chopped onions
1 can tomato soup
1 can consomme
5 ounces of canned green pea soup (1/2 can)
1 cup half and half
1/4 cup sherry
1 pound crabmeat
1/2 teaspoon garlic powder
1/2 teaspoon basil
Dash of Worcestershire sauce
Salt and pepper to taste

Directions

Sauté onions in margarine until soft. Add all other ingredients except crabmeat. Heat thoroughly and serve. This may be refrigerated and reheated when ready to serve.

Serves: 6 - 10

Low Fat Recipes

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