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RAINRUN's Photo RAINRUN Posts: 6,675
2/26/10 7:03 P

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thx for the yummy sounding soup idea! I can't wait to try it.

¸.·*´¨) YOU CAN LAUGH or CRY
¸.·´ YOU DECIDE ¸.·*´¨)

my healthy lifestyle blog
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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 6:58 P

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I think I'll wait until summer-fresh tomatoes...I think I'll wait...ee...it's so hard!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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MONKEE817's Photo MONKEE817 Posts: 80
2/26/10 6:47 P

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The tomato soup recipe sounds great! I can't wait to try it!!

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KELLKAT's Photo KELLKAT Posts: 2,227
2/26/10 2:42 P

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Thanks so much for the nummy recipes. Now I want onion or tomato soup!

I'm just saying... Kelley


“You are never given a wish without also being given the power to make it come true. You may have to work for it, however.” - Richard Bach


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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 12:51 P

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I definitely will try it that way first. I'm sure it's really good!! I'm just such a "scientist" in the kitchen and LOVE to mess about with stuff!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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40DOOM's Photo 40DOOM Posts: 634
2/26/10 12:31 P

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I used to add evaporated non-fat milk to it. Made it very creamy and delicous.

Try it without the cream. I promise, you will love it.

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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 12:08 P

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That recipe sounds great; roasting the tomatoes will absolutely enhance the flavor and texture Now, how can we make it a little more "creamy" without adding too many calories?

Maybe a little corn starch or whole wheat flour and almond milk?

Just thinkin' here.

Anybody else got any ideas?

Edited by: ANIDUCK at: 2/26/2010 (12:09)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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40DOOM's Photo 40DOOM Posts: 634
2/26/10 11:52 A

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This is my favorite clean recipe that I fix. I posted this recipe here on SparkPeople. My children ask for this a couple times a week. Once you get the hang of cooking this, it will not seem so labor intensive. Actually very easy to fix. I do not add any cream to this recipe. You will not miss it I promise. Make sure to top it with fresh, shaved, good quality parmesan. So delicious!

Roasted Tomato Basil Soup.

Ingredients
*15 Plum Tomatoes (seeded, cut in quarters)
*2 Yellow Onions (peeled, sliced thick)
*1 Head Garlic (cut one end off, wrap in foil)
*4 tbs Olive Oil (I have used as little as 2 tbs)
*1 Quart (4 cups) Low Sodium Chicken Broth
*1 24 ounce jar crushed tomatoes (low sodium, organic, no sugar)
*25 Basil Leaves (chopped)
*1 tsp. Sea Salt
*Cracked Pepper (tsp)
*Red Pepper Flakes (optional)
*2 oz. Fresh Grated Parmesan



Directions
Preheat oven to 375 degrees.

Place quartered & seeded tomatoes, onions on baking sheet. Toss with olive oil, salt and pepper. Put whole head of garlic in foil (wrap tightly). Place on baking sheet with tomatoes and onions. Cook for 45 minutes (turning half way through).

Take out of oven and remove garlic from foil packet. Squeeze garlic cloves out of bulb. Place tomatoes, onions, garlic in large soup pot. Add Low Sodium Chicken Broth, jarred tomatoes, and chopped basil to pot. Add red pepper flakes (sparingly) if you want a little spice. Bring to a boil and then lower temp to a simmer for one hour.

Using hand-held immersion blender, blend soup until desired consistancy (if using a regular blender, make sure to take top hole off, to avoid a giant mess). Season with additional salt and pepper if needed.

Top each bowl of soup with fresh grated parmesan.

Makes 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 40DOOM

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RAINRUN's Photo RAINRUN Posts: 6,675
2/26/10 10:25 A

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thx! this is one of my favorite soups. now if i can find a clean creamy tomato soup.
THX TIA


¸.·*´¨) YOU CAN LAUGH or CRY
¸.·´ YOU DECIDE ¸.·*´¨)

my healthy lifestyle blog
http://coachhurt.blogspot.com/

ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 12:39 A

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Well you've got a major point there!!!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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PJDKSMITH's Photo PJDKSMITH Posts: 576
2/26/10 12:31 A

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What fun is having onion soup without the bread and cheese? Nutritional info without bread and cheese is as follows:
Cal 111; Total fat 4.6; Sat fat 2.8; Poly 0.3; mono sat 1.2; Chol 11.4; Sodium 745; Potassium 416; Carbs 13.7; Fiber 2.7; Sugars 0; Protein 3.8.


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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 12:06 A

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PS: If you do opt to remove the baguette slice and most of the cheese you will be slashing the calories by more than half. It's the bread and cheese that have those calories AND more salt as well!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/26/10 12:04 A

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I'm not sure what you mean by "clean eating". Everyone here has a slightly different personal view on the subject...which is great.

I don't follow the low sodium dictum much because I believe it's not accurate. It, like so many demonized food things has been relegated to the same quarter as bad, commercially produced food-stuffs. Common table salt is highly processed and devoid of the natural balance of minerals found in natural salt and has questionable chemical residue from the refining process. It is, as they say, bad for our health. However, I avoid table salt as much as possible and I see the French Onion Soup recipe as only having natural salt in it. Each person will decide what is best for them. This recipe is more on the scale of what some would call a gourmet dish and is offered purely for enjoyment AND, it is full of healthy ingredients all except for the baguette which is made of white flour unless you use a whole wheat baguette which, for me, loses the specialness of the baguette. This soup is fine without the baguette if that is an issue. Everything else in the recipe is healthy, natural food. I use organic commercially prepared broths most of the time because I'm just too tired and too busy to make my own any more. If you make your own broth then that is super; I applaud you.
If you use a low sodium broth, considering how much soup this makes, 2 teaspoons added to 8 servings isn't really so much salt and you can certainly lower the amount if you like. And if you use natural earth/sea salt then you really have nothing to worry about unless you are suffering from extreme hypertension. If that is the case then only you know what you are supposed to be doing about that. I suggest getting table salt out of your diet if at all possible.

I hope this long speech explains my take at least on the "Clean Eating" aspect of this recipe.

I love to cook and to eat and to offer tasty things to people. It's a major hobby of mine. Obviously you like to cook too, I can see that. I say, go ahead and prepare this soup making the adjustments that seem right for you and have a blast!

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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PJDKSMITH's Photo PJDKSMITH Posts: 576
2/25/10 11:15 P

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For those of you are interested I went to sparkrecipes and entered the information. I'm wondering why this is considered clean eating? The sodium content is quite high. Here's what I found.. I didn't add any extra salt as discussed in recipe.
Calories 344.7 (for 8 servings of soup)
Total Fat 11.2; Sat Fat 6.6; Poly fat 0.6g; Mono fat 3.2; Cholesterol 33.7; Sodium 1133.1mg; Potassium 432.6mg; Carbs 43.7; Fiber 3.7; Sugars 1.1; Protein 15.8
That's for those who are interested. Still can't wait to try this one!

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40DOOM's Photo 40DOOM Posts: 634
2/25/10 10:53 P

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Yummy! I am going to make this for sure. French Onion Soup is my absolute favorite. I make mine very different, but am always will to try something new. The amount of time it takes to cook only makes me want to make it more. I will let you know what I think on Monday...

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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/25/10 10:46 P

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That would take a long tedious time. I'm unwilling to do that. I used to do that with everything I cooked 'till I drove myself and my DH crazy. Now I just try to eat healthy, balanced and use portion control.

Sorry. If you want to take on the job I'm sure a lot of people here on SP would really appreciate it. You can use:
www.calorieking.com/calories-in-wine
.h
tml

to help you.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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PJDKSMITH's Photo PJDKSMITH Posts: 576
2/25/10 9:53 P

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Can you let us know the nutritional content of this dish; sounds intense!

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ANIDUCK's Photo ANIDUCK Posts: 10,845
2/25/10 6:16 P

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I won't try to kid you, this soup is labor intensive but simple to figure out. It just needs a lot of babysitting. It's worth doing it just once to taste this awesome soup.

French Onion Soup

Note: the cooking and deglazing takes a couple of hours so give yourself lots of time to prepare this yummy dish. You will need a 6 quart (or bigger), heavy, enamel-covered iron Dutch Oven with lid.

Makes 6-8 individual bowls of soup

4 lbs yellow onions (yes!)
Cut yellow onions into slices (not sweet onions, not red onions but yellow) pole to pole ¼ inch thick.
Spray Dutch oven with cooking spray or use olive oil
Put 3 tbsp butter in the pot
Put sliced onions into the pot
Add 1 tsp salt to coax liquid out of onions while they cook
Put lid on.
Put in 400ºF oven for 1 hour
Stir, scraping sides
Put back into oven for 1½ hours stirring after 1 hour. Crack the lid just a little to let off some steam while the onions cook
The brown stuff on the bottom of the pot is “fond”—dark, crusty and full of flavor. The onions have caramelized.
Put Dutch oven on stove over med-high heat
Cook for 15-20 minutes, stirring frequently with heat-proof rubber scraper, to darken even further --need attention and patience here; you might have to lower or raise temperature to not burn but to achieve a good fond. Not black but very dark brown. The darker the fond the more flavorful the soup.
Add ¼ cup water to pot to deglaze. Stir to pull the fond into the onions. Cook another 6-8 minutes to form another brown crust in the pot and then deglaze again and then cook a third time.
Using ½ cup dry sherry deglaze the pot with the onions one more time scraping up all the brown bits with the rubber scraper. Cook for about 5 minutes until all the alcohol evaporates

(That’s 2 deglazings with water and 1 with sherry)

Add 4 cups low sodium chicken broth, 2 cups beef broth and 2 cups water and ½ tsp salt and a tied bunch of thyme and bay.
Let simmer for about 30 minutes

Remove herb bundle, add salt and pepper to taste

You will need toasted, baguette slices (you can do this earlier on a sheet in a 400ºF oven for 10 minutes)

Float 1 or 2 slices of toasted bread in each individual bowl (make sure you have oven-safe bowls)
Top with 1½ cups shredded gruyère evenly divided between bowls.

Place under broiler (very close) watch carefully to just melt the cheese

Annie’s comment: Best onion soup ever!!

From: americastestkitchentv.com


Edited by: ANIDUCK at: 2/25/2010 (18:17)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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