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SNOOPY1960 Posts: 1,681
11/4/12 8:52 P

Broccoli Chowder


1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups cooked broccoli that you have mashed
3 cups fat free half and half
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
shredded cheddar cheese - optional

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.

Add garlic and thyme (or parsley); and stir.

Stir in broccoli. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a simmer on low and cook about 8 minutes.

Stir in half-and-half , salt and pepper, heat through and enjoy !!

Sprinkle a bit of shredded cheddar on top of your bowl !!

CLARK971 Posts: 735
11/4/12 3:36 P

to the OP:
I make a potato/corn chowder that is pretty filling and I think about 165 calories assuming 8 servings. I have seen a lot of good recipe ideas you post-so you could tweak this recipe to your tastes. : )

frozen hash brown potatos 8 cups (the mini cubes-not the shredded)
6 cups chicken broth
can of cream of chicken soup
cup of milk
can of cream of corn
can of diced tomatos-drained
diced green chilis in can (1ounce-about 1/2 can of the really small can)
chopped parsley for garnish

sometimes I add ham, shredded chicken to get some protein into it. I also sometimes add broccoli. Husband tops with shredded cheese and sour cream. Can also make it thinner with more chicken broth or water.

just throw everything together and simmer until potatos are soft- about ten minutes

RICCILYNN Posts: 2,452
10/9/12 12:43 P

I'm going to try using a green curry paste that I picked up over the weekend and see how it tastes with that... It is such an easy recipe to make - only takes about 10 minutes! And it can be changed up so easily by changing out the protein, adding some veg... a good basic starter!

TIEDYED69PEACE SparkPoints: (6,717)
Fitness Minutes: (2,694)
Posts: 165
10/9/12 12:30 P

That sounds delicious!

RICCILYNN Posts: 2,452
10/9/12 12:09 P

If you like things with a little heat, this is a fantastic soup that is so versatile... if you don't have the noodles, I also like to eat this with rice or a small pasta like orzo...

Coconut-Curry Noodle Soup
Submitted by: RICCILYNN


Introduction
I got this recipe from Martha Stewart Magazine and LOVED it! My boyfriend even liked it, and he is not a soup fan... Hopefully you will like it too...Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken, seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.


I got this recipe from Martha Stewart Magazine and LOVED it! My boyfriend even liked it, and he is not a soup fan... Hopefully you will like it too...Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken, seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.



Minutes to Prepare: 15Minutes to Cook: 15Number of Servings: 4


Ingredients
10 ounces Chinese wheat noodles (mein), or rice noodles
1 tablespoon safflower or peanut oil
cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
4 cups chicken stock
1 can (14 ounces) unsweetened coconut milk
1 lemon
Garnish: fresh basil and English cucumber, thinly sliced (nutrition not calculated)

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Directions
1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
2. Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
3. Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.
Make ahead: noodles can be refrigerated for up to 1 day. Bring to room temperature before using.



YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
10/8/12 5:26 P

Hi All,

Starting next week I become a "hunting widow", ie, BF is going hunting and I'll be a single girl for a bit as he's going for 2 long weekends in a row. I think I'd like to make a big pot of soup to work my way through while he's gone, since I usually cook a large dinner every night and soup isn't something he likes to have unless it's on the side. What are some of your favorite soup ideas? I tend to like things like bisques or other creamy soups, versus ones with big chunks of veggies. I had a delicious red pepper bisque the other day but I know bisques aren't the healthiest due to the cream.

Anyway, I'd love to hear your ideas!

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