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Category: Lunch (Page 6 of 28)

Sengelese Soup Recipe

(Cold soup, perfect for the summer)

Ingredients:
1 cup chicken soup
1 cup sour cream
1 cup chicken broth
1/4 teaspoon curry powder
1/4 teaspoon tabasco sauce
1 cucumber, shredded
Salt, to taste.

Instructions:

Combine the ingredients. Serve chilled.

Carb Count: 4.5 per serving. Serves 3.


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Squash Soup Recipe

Ingredients:
2 medium yellow crookneck squash
2 medium onions
2 cans chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions:

Boil sliced squash and onions in chicken broth for 15 minutes until both are tender. Strain most of broth and save.

Puree squash and onions in blender or food processor. Add back to broth. Add curry and pepper; stir well. Add cream and nutmeg.

Can be served warm or cold.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Vegetable Broth Recipe

Ingredients:
2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
1 green from the fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut-in half
1 bunch parsley
4 fresh thyme sprigs, or 1 teaspoon dried thyme
1 bay leaf
1 cup mushroom stems
1 tablespoon black peppercorns
1 cup dry white wine

Instructions:

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.

Let broth cool, uncovered, for an hour before putting it in the refrigerator.


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Beef Stock Recipe

Ingredients:
5 pounds bare beef bones, cut into 2 inch pieces
1 bunch of celery, coarsely chopped
3 yellow onions, unpeeled and quartered

Instructions:

Start early in the day. It must stay on the stove for a long time.

1 pound of bones will yield 1 quart of stock. Adjust the amount of vegetables according to how much bone you are using.

Most butcher chops sell bare rendering bones. Get the butcher to cut them into 2 inch pieces.

Roast the bones uncovered in 400 degree oven for about 2 hours. They should be a toasty brown, not black.

Place the bones in a large soup pot, add the celery and onions, and 5 quarts of water. Bring to a simmer and cook for 12 hours. Add water occasionally to keep the soup at the same initial water level.

Strain out all the non liquid ingredients.

Place the stock in the refrigerator overnight and the fat will float to the top. For a very low fat stock discard this layer.

IMPORTANT: If you plan to freeze the stock you may discard the fat and then freeze. If you plan to keep it in the refrigerator and use the stock within a few days DO NOT remove the fat layer until ready to use. Keeping the fat layer on while in the refrigerator will actually seal in the flavor and allow it to keep fresh for a few days.


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Broccoli Cheddar Cheese Recipe

Ingredients:
4 tablespoons butter
1 cup chopped onion
4 cups chopped fresh broccoli, divided
1/2 teaspoon garlic powder
1-1/4 cup chicken broth
1 bay leaf
1 cup Cheddar cheese
2 cups cream
1 dash pepper

Instructions:

Melt butter in a large Dutch oven. Saute onion in butter for 3 minutes. Add half the broccoli, garlic powder, broth and bay leaf. Bring to a boil. Cover, reduce heat and simmer 20 minutes.

Discard bay leaf. Place half of broccoli mixture in blender, cover and process until smooth. Pour into a bowl. Repeat with remaining broccoli mixture.

Return all broccoli puree to pan, add cheese, cream, pepper and remaining broccoli. Cook for 4 minutes or until broccoli is tender and cheese melts.

Serves 6.


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Broccoli Onion Soup Recipe

Ingredients:
1/4 onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional

Instructions:

Sauté the onions in the butter in a medium saucepan until tender.

Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes.

Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired.

Makes about 6 servings

Carb Count: 4 carbs per serving.


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Cream of Broccoli Soup Recipe

Ingredients:
2 tablespoons butter
1/4 cup chopped fresh onion
1 chopped rib celery
1 1/2 lb Broccoli
2 cup beef bouillon
3/4 cup cream
2 tablespoons chopped scallions

Instructions:

Melt butter in saucepan; add onion and celery and cook until tender.

Wash and trim broccoli; cut into small pieces.

In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes.

Stir in onion and celery. Puree 2-3 batches in blender or food processor.

Return to saucepan, add cream and cook 2 minutes until thickened.

Garnish with chopped scallions.

Carb Count: 4 carbs per serving. Serves 4.


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Broccoli Soup with Garlic & Onions Recipe

Ingredients:
1 bunch broccoli
1 cup heavy cream
1 stick butter, unsalted
2 cups water
1/2 cup onion, chopped
1 clove garlic, chopped
Nutmeg
Salt
Garlic powder
Black pepper

Instructions:

Lightly saute garlic, onions with 1/2 the butter. Add broccoli and water – bring to boil.

Reduce heat and add cream and the rest of butter cook until desired texture of broccoli.


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Cheddar Cheese Soup Recipe

Ingredients:
5 slices bacon, chopped
1 medium onion, chopped
1 clove garlic, minced
48 ounces chicken broth
1 cup heavy cream
3 ounces cream cheese
4 cups shredded cheddar cheese
1 teaspoon dry mustard
1/4 teaspoon pepper

Instructions:

In large sauce pot, cook bacon until crisp; remove and set aside. Drain drippings.

In same sauce pot, cook onion and garlic until tender. Add broth; cook 5 minutes. Add mustard and pepper, stirring to blend well.

Add cream, cream cheese, and cheddar cheese. Heat, stirring, until cheeses are melted. Do not boil. Sprinkle each serving with bacon.

Carb Count: 3 carbs per serving. Serves 8.


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