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| | From:  ANNIE24447 (Original Message) | Sent: 5/18/2004 9:24 AM |
Fresh Asparagus Soup A creamy asparagus soup accented with yogurt
lemon, and Parmesan cheeseYou can substitute
soy products to make this recipe vegan.
Prep : 10 Minutes;Cook : 20 Minutes
Makes: 4 servings
Ingredients
1lb fresh asparagus;3/4 cup chopped onion;
1/2 cup vegetable broth;1 tblspn butter;
2 tblspns all-purpose flour;1 tspn salt;
1 pinch ground black pepper;1 1/4 cups vegetable broth;
1 cup soy milk;1/2 cup yogurt;1 tspn lemon juice
1/4 cup grated Parmesan cheese
Directions
Place asparagus and onion in a saucepan
with 1/2 cup vegetable broth. Bring the
broth to a boil, reduce heat and let simmer
until the vegetables are tender.
Reserve a few asparagus tips for garnish.
Place remaining vegetable mixture in an
electric blender and puree until smooth.
Melt butter in the pan that was used for
simmering the asparagus and onions.
Stir while sprinkling flour, salt, and pepper
into the butter. Do not let the flour brown.
Allow the mixture to cook only 2 minutes.
Stir in remaining 1 1/4 cups vegetable broth
and increase the heat. Continue stirring until
the mixture comes to a boil.
Stir the vegetable puree and milk into the
saucepan. Whisk yogurt into the mixture,
followed by lemon juice. Stir until heated
through, then ladle into bowls. Garnish with
reserved asparagus tips. Sprinkle with
Parmesan cheese if desired. |
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Canadian Noodle Soup
Ingredients
8 cups water; 6 potatoes, cubed;
1 yellow onion; 1 tblspn butter;
1 bay leaf; 2 tspns dried parsley ;
salt to taste; ground black pepper to taste ;
1 cup all-purpose flour ;
2 eggs; 1/2 cup half-and-half cream
Directions
Quarter the onion and separate the layers.
Boil 8 cups water with the potato, onion, butter,
bay leaf, parsley, and salt and pepper to taste.
When the potatoes are done, mix the flour, eggs,
and about 1 tspn salt in a separate bowl.
Add water until it is a thick dough.
Spoon or cut noodles into soup--I tilt the bowl
over the soup and use a butter knife to cut strips as it pours.
After noodles are fluffy, pour in the cream.
Heat and serve. This soup is even better the next day! ~ Bacon Potato Soup
Ingredients
2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups chicken broth
1 (12 fluid ounce) can fat-free evaporated milk
5 slices (3 ozs) Canadian bacon, chopped
1 packet butter-flavored granules
1/4 tspn salt
1/8 tspn pepper
7 tblspns fat-free sour cream
1/3 cup minced chives
In a large saucepan or Dutch oven coated with
nonstick cooking spray, saute onions until tender.
Add potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 20-25 mins
or until potatoes are very tender.
Set aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender
or food processor; return to the pan.
Stir in the milk, Canadian bacon, butter-flavored granules,
salt, pepper and reserved potato mixture.
Heat through (do not boil).
Garnish each serving with 1 tblspn sour cream;
sprinkle with chives |
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Cauliflower Spice Soup
Cauliflower makes the most wonderful winter soup. The trick is not to overcook it. Adding spices will turn your humble cauli into a stunning soup.
Serves 4
Ingredients 2 tbsp cumin seed ;
2 tsp each, yellow mustard seed and fenugreek seed ;
1-2 tbsp oil ;
1 onion, peeled and finely chopped and 1 red pepper diced ;
2 tsp each minced ginger and ground tumeric ;
1 tsp minced garlic ;
1-2 large green chillis deseeded and chopped ;
400 ml can coconut cream ;
1 cup chicken or vegetable stock ;
1/2 cup ground almonds ;
1 small cauliflower, cut into small florets ;
grated rind and juice one lime ;
1-2 tsp caster sugar ;
salt and pepper ;
Method
1. In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.
2. Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic and chillis until tender but not brown.
3. Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.
4. Serve hot with Tomato & Mint Sambal and warm naan bread.
Tomato & mint sambal
5. Cut tomatoes in half. Squeeze out and discard the seeds. Dice the tomatoes and mix with the spring onion and mint. |
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Easy Turkey Soup 4-1/2 cups reduced-sodium or regular chicken broth
2 cups water
1 teaspoon dried thyme, crushed
1 cup packaged dried small shell macaroni
1 16-ounce package frozen mixed vegetables
2 cups chopped cooked turkey or chicken
3/4 cup frozen Florida Orange Juice Concentrate, thawed
Florida Orange Slices, halved (optional)
Herb sprigs (optional) </TABLE> In a large saucepan combine broth, water, thyme, and 1/4 teaspoon pepper. Bring to boiling. Stir in macaroni. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Stir in vegetables; return to boiling. Boil gently, uncovered, for 5 to 7 minutes more or until vegetables and pasta are tender. Stir in turkey and thawed concentrate. Heat through. Ladle into bowls. If desired, garnish with orange slices and herb sprigs. Makes 5 or 6 servings. NUTRITION FACTS PER SERVING: 342 cal., 26 g pro., 46 g carbo., 6 g total fat (1 g sat. fat), 54 mg cholesterol, 1 g dietary fiber, 663 mg sodium. Daily value: 76% vit. C, 39% vit. A, 22% folate, 23% thiamine, 16% riboflavin, 53% niacin, 17% iron, 17% potassium. |
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Cream of Belgian Endive Soup
Makes 4 servings 2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped chives
Dill sprigs for garnish Mince the endives, reserving a few small leaves for garnish. SautÈ the onion, garlic, and endives in the butter for 3 minutes. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth. Ad the milk, salt, and pepper and blend. Serve hot or cold garnish with chopped endive leaves, chives, and dill.
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Leek and Potato Soup
Makes 6 servings 1 tablespoon olive oil
1 onion, finely chopped
1 bunch leeks (white part only), sliced
2 garlic cloves, minced
3 cups home-made or canned low-salt chicken broth
2 large golden or russet potatoes or 3/4 pound sunchokes, peeled and diced
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
1/4 cup dry white wine (optional)
1/4 cup heavy cream or plain low-fat yogurt
2 tablespoons finely chopped fresh flat-leaf Italian parsley
Plain low-fat yogurt or sour cream for garnish In a large saucepot, heat the oil over medium heat and sautÈ the onion, and leeks until soft. Add the garlic, chicken broth, potatoes or sunchokes, and tarragon and bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender. Let cool slightly, then puree in a blender or a food processor. Season with salt and pepper. Blend in the wine, if desired, and cream or yogurt. Serve hot or cold. Garnish with parsley and a dollop of yogurt or sour cream. |
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Hearty baked bean soup
2 cans water ;.
1 tin baked beans ;
4 rashers bacon chopped fine ;
1 kumara or yam chopped and diced[ equal parts.;
4 potatoes[med.] . sliced in rounds .;
*1 cup peas.[frozen]
Add to pot of water , cook till simmer .
then add spices and seasonings -
includes garlic ,ginger, salt .pepper. tuscan herbs.
lastly after a good stir add* 1 cup frozen peas.
then put on heat and cook till done , occasional stir
will be all the better . . from annie who is mad on Watties baked beans .loves yams too. |
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ALMOND DUMPLINGS (FOR SOUP)
Serves : 6
Category: Soups
Ingredients:
2 Eggs, separated;
Salt & pepper;
1/2 tsp Chopped parsley;
6 Minced almonds;
1/2 tsp Baking powder;
Flour;
Beat egg yolks very light. Add salt, pepper, parsley,
almonds, baking powder, & enough flour to make a "VERY" stiff batter. Add beaten egg whites. Test a
teaspoonful in boiling water - if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10
minutes before serving.
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Cheesy Potato Ham Chowder 2 3/4 cups water
1 medium carrot, grated
1 rib celery, chopped
1 medium onion, peeled and chopped
1 4.5-oz. package Julienne Potatoes mix
3 cups milk
3/4 cup cubed ham
1 tablespoon lemon juice
In a large saucepan combine water, carrot,
celery, onion, and dry potatoes from mix.
Bring to boiling; reduce heat, cover and
simmer 20 minutes. Stir in milk and packet
of sauce mix. Stir well and return to boil.
Boil gently for 2 minutes. Stir in ham and
lemon juice; heat through. If desired,
garnish with shredded Cheddar cheese,
snipped parsley or cilantro.
Serves 5 |
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Mexicali Pork Soup
1 1/2 pounds ground pork
1 cup chopped onion
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can whole kernel corn, undrained
1 14-1/2 oz. can diced tomatoes, undrained
2 4-1/2 oz can chopped green chilies, undrained
1 14-1/2 oz can beef broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
Combine pork and onions in large skillet.
Cook over medium-high heat until pork is
no longer pink; drain. Combine pork mixture,
beans, corn, tomatoes, chilies, broth, cumin,
chili powder and cilantro in large saucepan.
Bring to a boil. Reduce heat to medium-low;
simmer, covered, 15 minutes.
Serves 8. |
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Bavarian Restaurant Beer Cheese Soup 1/4 lb butter
8 ounces cheddar or American cheese
3 cups chopped celery
12 ounces beer
3 cups chopped onions
1 teaspoon garlic salt
1 stalk grated carrot
1 teaspoon white pepper
8 tablespoons flour
6 cups chicken stock 1. Sauté celery, onions, carrots in butter.
2. Add salt and pepper.
3. Blend in flour.
4. Add chicken stock and cheese.
5. Heat gently until cheese melts.
6. Add beer.
7. Adjust spices to taste.
8. Serve piping hot with croutons on top, if desired.
Sweet and Sour Dumplings 1 14 oz. can of Frank's or SnowFloss Bavarian Kraut. (Sweetened Kraut)
1 14oz. can chicken broth
1 14oz. can cream of chicken soup
1 box of Panni Bavarian Dumpling Mix
1 to 2 lbs. of shredded stewed chicken Empty entire Mix into large mixing bowl. Add two cups of cool water. Mix with wire whip till smooth.
Add 2/3 of the can of kraut and mix until kraut is blended. Let mixture rest unitl it thickens to the point of stiffness (10 minutes)
Form into 2 inch balls by rolling between your palms. You should be able to make 10 or 12 dumplings.
Use a large deep sauce pan to bring broth to a boil. Place dumplings in chicken broth add enough water to nearly cover the dumplings. Boil on medium high heat for 20 minutes. Rotate the dumplings once after 10 minutes.
Put cream of chicken soup and a 4 ounces of milk and whip until the milk is mixed incorporated.
Boil for 20 minutes add, add chicken meat and soup mixture, salt and pepper to taste and stir gently.
Simmer on low heat for 10 minutes and serve.
German Chicken and Cabbage Soup with Garlic Sausage 1 lrg Onion, cut into small dice
2 tsp Ground caraway seeds
1 tsp Ground celery seeds
2 tbl Unsalted butter
1 tbl Olive or vegetable oil
2 lrg New potatoes, (about 3/4 lb.), cut into small dice
10 cup Light Chicken Stock
3/4 lb Garlic sausage, cut into 1/2-inch thick rounds
2 cup Coarsely chopped, cooked dark chicken meat
1/2 lrg Head white cabbage, cored and finely shredded, (about 4 cups)
1/2 cup Minced fresh parsley, for garnish
Salt and pepper, to taste This traditional German soup is spiked with the essence of caraway and celery.
1.In a heavy-bottomed, 6-quart saucepan, cook the onions and spices in the butter and olive oil over moderate heat for 10 minutes, stirring frequently.
2.Add the potatoes, chicken stock, and sausage and bring to a boil over high heat. Reduce the heat to moderate and cook for 7 to 10 minutes, or until the potatoes are tender.
3.Add the chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage is just wilted.
4.Season with salt and pepper. Garnish portions with parsley just before serving.
German Chicken Rice Soup 2 cup defatted chicken broth
1/4 cup cooked rice
1 x egg yolk (or substitute)
2 tbl cream or evaporated milk (or substitute)
maggi seasoning
chopped fresh parsley
chopped green onion
salt and white pepper to taste
Lowfat cream alternatives:
2 tbl evaporated skim milk
or fat free half and half
lowfat buttermilk
Lowfat Egg Alternative:
2 tbl Egg Beaters(r) 99% egg substitute mixed with
1/4 tsp mild olive oil In a small saucepan, bring the broth to a boil. Reduce heat to low setting.
Add rice, cover and allow 5 minutes to warm the rice. Remove soup from heat, stir in egg yolk mixed with cream. Heat gently (heat diffuser plate can help), stirring gently until egg is tempered and cooked. Serve at once with maggi and offer the parsley and onion as a garnish.
Serving Ideas : Appetizer or starter; lunch with sandwich.
Save 4 grams of fat and about 200 calories by using the lowfat substitutes.
NOTES : This soup depends upon a full-flavored chicken stock or defatted broth. A soothing late night soup; good to sip when recovering from flu.
Leftover chicken breast, diced, may be added.
It's years old. We made this often enough. It's a good soup to serve when you just want a little comfort food, or you have a cold/flu. The original used an eggyolk and cream - I would have used evaporated milk. Low fat substitutes were not available then. Our LF pantry has plenty of soup. Add a little something extra and make it dance.
Roast Chicken Stew 3 tbl Butter
2 tbl Chopped onions
2 tbl Plain flour
500 ml Beef stock
50 ml Dry port or red wine
2 x Thick lemon slices with peel
2 x Bay leaves
Salt and fresh-ground pepper
Dash or two of wine vinegar
1 1/4 lb Roast chicken (just the meat, cut into bite-sized pieces This recipe is perfect for those of us who get home dead tired, desperately tired but with no desire to actually
*cook* anything. The gravy can be cooked ahead of time and refrigerated or frozen: or made on the spot, if you feel energetic. The chicken you can roast yourself (again, if you feel like it) or pick up from the nearest place which roasts chickens and wraps them up for passersby (often using the kind of oven-with-rotating-spits which Peter refers to as "the chicken-torturing device"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings.
Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the
*roux*
is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. Add the chicken pieces and heat over a low flame.
Re: the gravy: There's never enough of it. If I were you, I'd double the recipe. You can always freeze what you don't use.
Hearty Bavarian Soup (Makes 2 servings)
1/4 cup cholesterol-free margarine
1/2 cup cooked chicken, diced
1 cup cabbage, chopped
2 stalks celery, chopped
1/4 cup onion, chopped
1/8 teaspoon caraway seed
1 can (10-3/4 oz.) Campbell's Cream of Mushroom Soup, low-sodium
1 cup water
1/4 cup skim milk
1 cup cooked potatoes, cubed In a 1-1/2-quart saucepan over medium heat, in hot margarine, brown chicken and cook cabbage, chopped celery and onion with caraway seed until vegetables are tender-crisp. Stir in remaining ingredients. Reduce heat to low; heat through, stirring occasionally. To serve: Ladle into bowls. Delicious served with warm wheat bread.
Old World German Chicken Soup & Dumplings 3 lbs chickens
2 quarts water
10 hard rolls (Kaiser rolls)
1-2 cup warm milk
1/2 cup Canadian bacon, diced (optional)
1 tablespoon butter, softened
1 small onion, diced (Optional)
1 tablespoon parsley flakes
3 eggs
salt and pepper 1. Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
2. Add the water to the Chicken, season to taste and cook slowly for several hours.
3. An hour or so before serving time, make soup balls as follows: Soak bread in warm milk.
4. Bread should be moist, but not soggy.
5. If using, Fry onion and bacon in butter until onion is tender.
6. (If not using skip to step 7) Stir onion and bacon into moist bread.
7. Add parsley flakes, eggs, salt and pepper to bread.
8. Stir to combine all ingredients.
9. Shape into large dumplings.
10. Drop into boiling soup.
11. Simmer uncovered, for 20 minutes, or until dumplings rise to surface. courtesy of Recipe World. |
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Cajun and Creole White Bean Soup
INGREDIENTS:
1/2 cup Minced onion
1/2 cup Minced celery
1/2 cup Zatarain's Sweet Bell pepper
2 tbsp Butter or margarine
1 1/2 lb Ham, cut into 1" cubes
1 lb Smoked sausage, 1/2" slices
1 can Tomato sauce (8oz)
2 cans (16oz.) Trappey's Navy Beans with Bacon
4 cup Water
Salt Black pepper DIRECTIONS:
In large saucepan, cook onion, green onion,celery and bell pepper in butter until soft.
Add ham and tomato sauce; simmer 15 to 20 minutes.
. In separate saucepan, bring navy beans with bacon to boil.
. Puree beans and their liquid in a food processor or blender; add to ham mixture.
. Add the water; season to taste and simmer for 1 hour. Serve piping hot. This is frequently served with cornbread, or garlic bread in Louisiana.
Yield: Serves 6 to 8
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Cheesy Sausage Corn Chowder
A hearty and flavorful chowder the family will love.
INGREDIENTS:
1 pound mild pork sausage
1 medium onion, chopped
1 clove garlic, minced
3 ribs celery, chopped
3 tablespoons flour
3 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
dash thyme
2 teaspoons fresh chopped parsley or 1 scant teaspoon dried parsley flakes
2 1/2 to 3 cups chopped potatoes
1 carrot, fine dice
1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
1 cup heavy cream or half-and-half
1 cup shredded Cheddar cheese
PREPARATION:
Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated. Add chicken broth and seasonings. Add vegetables and bring to a boil.
Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot. Taste and adjust seasonings, adding more salt and pepper if needed.
Serves 6.
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Carrot Soup with Plums 1 lb Small carrots
1 To 2 small turnips
6 Cups, good homemade chicken stock
1 tb Honey
2 tb Dijon mustard
2 To 4 tbsp chopped parsley
1 To 2 tbsp chopped fresh tarragon
2 To 3 tbsp butter
6 To 8 pitted plums
Rind and juice of 2 oranges Salt and pepper Grate the rind from the oranges. Squeeze 1/4 cup fresh orange juice. Clean the carrots and trim the stems. If the carrots are small, cook whole; if they are larger, cut into any shape so they will cook in about 10 minutes. Peel the turnips and cut into 1/2 inch pieces. In a saucepan, cook the vegetables in the orange juice on slow heat until tender. Add the chicken stock and let the vegetables steep on a slow flame for another 10 to 15 minutes. Remove to a blender and puree until smooth; correct the seasonings. Make a compound butter by combining the orange rind, honey, mustard and herbs with softened butter. Halve the plums and then slice each half into thin slices that can be fanned out. Ladle the soup into bowls; garnish with a piece of the compound butter and the plums. |
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| can you smell the sweet aroma of the vegetables cooking ? |
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 reposted for CanadianShe_Wolf Chicken Veggie Soup
Metric Ingredient Imperial
500 g whole chicken, cut up 1 lb
500 ml cold water 2 cup
2 carrots, cut in chunks 2
1 onion, chopped 1
2 celery stalk & leaves, cut in chunks 2
1 fresh sprig thyme 1
- salt & pepper to taste -
125 ml small size pasta, cooked 1/2 cup
125 ml peas 1/2 cup
15 ml fresh dill, chopped 1 tbsp
15 ml fresh parsley, chopped 1 tbsp
In a large stock pot; add chicken pieces, water, carrots, onion, celery and thyme. Cover. Over high heat, bring to boil. Reduce heat to low, simmer for 1 1/2 hours, skimming foam occasionally and turning chicken.
Add more water if necessary to keep chicken submerged. Remove chicken and cool slightly. Remove chicken from bones. Dice chicken.
To broth, add chicken, pasta, peas, dill, parsley and season with salt and pepper. Serves 4 |
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