Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 戮 oz) can Cream of Chicken Soup
1 (10 戮 oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
--Costco cookbook
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Egg Drop Soup
2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional
Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.
All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.
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Asparagus Soup
2 pounds fresh asparagus, trimmed
2 T. olive oil
2 T. butter
1 cup chopped onion
陆 cup shallots
1 陆 cups chopped, peeled russet potatoes
1/2 cup chopped carrots (optional)
2 cups chicken stock
1 cup (about) heavy cream (optional)鈥︹€ used evaporated skim milk
Salt and freshly ground white pepper to taste
Red pepper to taste
Remove tips from 陆 of the asparagus spears, reserving the stalks. Blanch the tips in boiling water in a saucepan for 30 seconds or until bright green. Immediately plunge the tips into a bowl of ice water to stop the cooking process; drain. Chop the reserved stalks and remaining asparagus spears.
Heat the olive oil and butter in a large saucepan. Cook the onion and shallots in the olive oil mixture for 5-7 minutes or until tender, stirring constantly. Add the potatoes, carrots and unblanched asparagus to the onion mixture and mix gently. Cook until the asparagus turns bright green, stirring occasionally. Stir in the stock and bring to a boil; reduce the heat.
Simmer for 20 minutes or until the potatoes, carrots and asparagus are tender, stirring occasionally. Process the soup in batches in a food processor or blender until pureed. Return the soup to the saucepan and simmer just until heated through, stirring occasionally. Add the heavy cream until of the desired consistency and mix well. Cook until heated through, stirring occasionally. Season with salt, white pepper and red pepper. Ladle into soup bowls. Top with the reserved asparagus tips. Serve hot or chilled.
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ROASTED GARLIC SOUP WITH PARMESAN CHEESE
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1陆 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3陆 cups chicken stock or canned low-salt chicken broth
陆 cup whipping cream
陆 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350掳F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, pur茅e soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4.
--Bon App茅tit, February 1999
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ZUPPA TOSCANA
I think this version tastes just as good as the one Olive Garden uses with much less of the fat. I used turkey sausages to cut down on the fat, and less cream than is usually called for.
4 Links Turkey Sausage (Spicy or Mild)
1 Medium Onion, Finely Diced
3 Strips Of Bacon, Chopped
2 Garlic Cloves, Peeled And Minced
2 Medium Potatoes. Peeled And Cut Into Large Dice
2 to 3 Cups Of Chopped kale
Salt %26amp; Pepper To Taste
录 Cup Heavy Cream
4 Cups Chicken Broth
Parmesan Cheese To Serve
Cook the bacon in a heavy pan until crisp. Remove to another dish, leaving the baco fat in the pan. Add the sausage links, and cook over medium heat until browned well on all sides. Add 陆 cup of water, cover, and cook another 10 minutes over medium low heat or until completely cooked. Remove the sausages to a plate, and cook the onions in the same pan until translucent. Add the garlic, and cook another minute or two.
In a large soup or stockpot, add the chicken broth and potatoes. Bring to a boil, and then reduce the heat to medium low. Cut the sausage links into 陆 inch sklices, and then add these to the stockpot. Cook for 10 minutes and then add the kale and bacon. Season with salt and pepper, and simmer another 10 minutes.
Remove a little of the potato from the pot, and place it in a bowl. Mash the potato together with the cream, and then add this mixture to the pot, mixing well. Serve hot, offering a sprinkle of grated Parmesan cheese if desired.
--Buon Appetito!
Deborah Mele 2003
ItalianFoodForever.com
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Green Lentil Soup with Lemon
2 cups green lentils, washed
3 teaspoons olive oil
6 cups vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper
Heat oil in pot %26amp; add lentils, stir briefly %26amp; add the onions %26amp; garlic. Cook for 3 or 4 minutes, stirring constantly.
Add the bay leaf %26amp; spices %26amp; stir for 1 minute.
Finally add the carrot. Pour in stock, raise heat %26amp; bring to a boil.
Simmer for 60 minutes until the lentils start to puree. Remove from heat %26amp; let cool. Blend till smooth %26amp; return to the pot.
Add lemon juice %26amp; salt %26amp; pepper. If too thick, thin with a little more stock.
Serve with freshly made bread.What are some really good meatless low sodium soup recipes?
sautee all of yoru veggies in butter (like onion celery carrot garlic beans etc) and then add 6c veg. stock s/p to taste then boil, add alittle pasta or rice (1/2 c)What are some really good meatless low sodium soup recipes?
You could make minestrone. I don't have a recipe for it but you could find one on google. Probably any soup that substitutes beans for meat will work because beans are packed with protein just like meat only without the meat, lol. I know because I myself am trying to eat healthier. Good luck!
Red Beans %26amp; Rice
I know a lot of good meatless soup recipes but low sodium? Not in this house. Salt is Salt.
try this web site http://famousrecipes.wordpress.com/categ鈥?/a>
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