This is my fave, Apple and celery soup, nice warm or cold
Ingredients 1 small head of fresh celery 2 large cooking apples 1 oz butter 60 fl stock 2 medium onions, peeled and diced 1 salt and milled pepper 1 milk to finish 1 chopped parsley and browned flaked, almonds to garnish 1 tsp soft brown sugar
Directions In a large saucepan sweat off the diced onion in the butter. Wash, trim and dice the celery, add to the onion and continue on a low heat. Remove and bruises from the apples and grate them into your pan, discarding the core. Cook for a further 10 minutes before adding the stock, seasoning and sugar ~ beware too much salt if you are using a stock cube. Bring to the boil, then simmer, lid on, for 30 minutes - don't over cook or the celery flavour becomes jaded and the colours dull. Allow to cool a little before liquidising thoroughly. Pass through a large mesh sieve to ensure there are no stringy threads of celery remaining. Check seasoning and consistency, adding a little milk if needed. Serve in warmed bowls, sprinkled with parsley and the browned almond flakes.
Ingredients 3 tablespoons olive oil 3 onions, peeled and chopped 2 cloves garlic, peeled and chopped 6 cups chicken stock, vegetable stock or water 2 large potatoes, peeled and grated 1 head of broccoli, stems cut into chunks and florets reserved Salt and pepper A large pinch of nutmeg 1 cup grated cheddar cheese
Directions Place a 4 quart pot over medium-high heat and add oil. When it's hot, add onions and saut� until they have softened. Add garlic and continue to saut� for another minute. Add stock, grated potatoes and broccoli stems. Season with salt and pepper and simmer until they are tender and potatoes have broken down. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green. Serve hot.
This recipe is from onr of my favorite chef, Michael Smith.
Edited by: CELINEAG at: 9/1/2010 (21:37)
8/31/10 8:27 P
Thank you for all your replies to my request for your favorite soup recipes. When it gets cool here in the next month, I will be trying these! Thanks everyone for taking the time to post your recipes!!!!
1/2 med. chopped onion 1 small carrot, chopped 1 large stick celery, chopped 1 med. tomato, diced 28 ounces broth of your choice, or 3 3/4 cups water + broth powder like Vegeta (1 additional cup of water if too thick) 1 1/2 tsp mixed herbs or Italian seasoning 1/4 tsp pepper 2 minced garlic cloves or equiv. garlic granules/powder 2 cans drained/rinsed beans of your choice (or equiv. cooked dried beans) 1 cup uncooked pasta - I use rice pasta (or 1/4 cup uncooked rice or barley) (no salt unless you use unsalted broth)
Saute the chopped veggies in a pan sprayed with Pam or other cooking spray, til softened. Add the beans and broth, seasonings and garlic. Simmer for a few minutes, then add pasta. Add the additional cup of water if you want more broth. Simmer pasta for about 15 minutes total. Rice or barley will take longer.
I don't know the nutritional stats on this, but it sure feels healthy to eat! :)
skin 2 chicken thighs, marinate in 1/2 cup nonfat plain yogurt and middle eastern spices for 1/2 hour(at minimum, garlic powder and cumin, but ginger, red chili, onion flakes and turmeric are great additions).
Cook chicken (note - this dish actually microwaves well in a covered bowl, but we've also grilled it). Instead of tossing marinade, add frozen corn and simmer for a while. (Again, you can use your covered bowl of marinade, corn, and a cup of water to heat the soup.)
Cheap, low fat, and tasty, even if you're not a spice fiend.
Few of us have time to watch a pot all day, but now that everyone is unearthing their slow cookers, I've enjoyed creating old-fashioned stews prepared in a smart new way! Now, promise me you won't peek, or all those wonderful flavors will escape when you open the lid too soon! Serves 8
Place stew meat in bottom of a slow cooker container. In a small bowl, combine mushroom soup and dry onion soup mix. Spread soup mixture evenly over meat. Cover and cook on HIGH for 4 hours or until meat is tender. Shortly before serving, in a large saucepan combine carrots, green beans, and water. Bring mixture to a boil. Stir in uncooked noodles. Cook about 15 minutes or until vegetables and noodles are tender. Drain. For each serving, place about 3/4 cup noodle mixture on a plate and spoon about 1/2 cup meat mixture over top.
HINTS: 1. This freezes well, so freeze half of it for another day if it is too much for 1 meal. 2. Cubed lean round steak may be substituted for stew meat.
1 1/2 cups uncooked spiral pasta 1 pound boneless beef sirloin steak, cut into 1/8 inch thick strips 1 tablespoon canola oil 1 medium onion, chopped 1 medium green pepper, chopped 1 can (14 1/2 oz) diced tomatoes, undrained 1 1/2 cups water 1 cup reduced-sodium beef broth 1 1/2 teaspoons red wine vinegar or cider vinegar 1 to 2 teaspoons paprika 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon caraway seeds 1/4 teaspoon pepper 2 tablespoons all purpose flour 1/4 cup cold water
Cook pasta according to package directions. Meanwhile, in a large nonstick, stir-fry beef in oil for 4 to 5 minutes or until browned. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.
yield: 6 servings
Nutritional analysis: one serving ( 1 cup) equals 272 calories, 7 g fat ( 2 g saturated), 45 mg cholesterol, 371 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein.
Diabetic exchanges: 2 starch, 2 lean meat
Fitness Minutes: (817)
87 8/30/10 10:19 A
My mom used to make lentil soup when I was a kid. I made it last year when we were getting a lot of snow and it was just as good as I remember!
In a large dutch oven, combine 2 quarts vegetable broth, 1 lb lentil beans (picked & rinsed), chopped onion, frozen sliced carrots. Now add the secret ingredient: one Honey Baked ham hock. Honey Baked Ham sells them for $5 on request.
Bring all ingredients to a boil and transfer (safely) to a slow cooker. Cook on low for 8 hours or high for 4 hours. Discard bone from ham hock and break apart meat and mix well.
A healthier alternative is to purchase honey baked ham slice and trim visible fat. Dice or shred about 1/2 cup (or desired amount) of the ham and mix that in the dutch oven.
This time instead of thickening up this recipe with beans, I added macaroni for more substance, and for a man-pleasing presentation. This dish is so good, you might try serving it up when you're hoping for a gift of jewellery--or just want the man in you life to promise to to those "honey-do" jobs without a single complaint.
Serves 4 ( 1 1/2 cups)
8 ounces ground 90% lean turkey or beef 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 teaspoon dried minced garlic 1 (10 3/4-ounce can) Healthy Request Tomato Soup 2 cups (one 16-ounce can) tomatoes, coarsely chopped and undrained 6 ounces (one 8-ounce can) red kidney beans, rinsed and drained 2 teaspoons chili seasoning 1/8 teaspoon black pepper 1 3/4 coups (one 1-ounce can) Swanson Beef Broth 2/3 cup (1 1/2 ounces) uncooked elbow macaroni 1/4 cup Land O Lakes fat-free sour cream 1/3 cup (1 1/2 ounce) shredded Kraft reduced-fat Cheddar cheese
In a large saucepan sprayed with olive-flavored cooking spray, brown meat, onion and green pepper. Stir in garlic, tomato soup and undrained tomatoes. Add kidney beans, chili seasoning, black pepper, and beef broth. Mix well to combine. Bring mixture to a boil. Stir in macaroni, Lower heat. Simmer 10 minutes or until macaroni is tender. When serving, top each bowl with 1 tablespoon sour cream and a scant 1 1/2 tablespoons Cheddar cheese.
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