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Category: Poultry (Page 2 of 11)

Creamy Mushroom Soup Recipe

Ingredients:
16 oz. fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 clove garlic, minced
2 tablespoons butter
1 tablespoon olive oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
½ cup cream

Instructions:

Preheat oven to 300°F

Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake for about 1 hour or until they are completely cooked and the juice is thick and dark.

Set aside a few mushrooms for garnish and put the rest in the blender jar. Add the broth and blend until smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook and stir for an additional 5 minutes.

Do not allow it to boil!

Pour into soup cups or bowls, garnish with reserved mushrooms and serve.

4.5 net grams of carbohydrate per serving. Makes 6 servings.


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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 Confetti Soup Recipe

Ingredients:
1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large mushrooms – trimmed, quartered
Salt
Freshly ground pepper
Grated imported parmesan – for serving

Instructions:

Heat oil in 6-Quart Pot. Add onions. Cook until soft, about 5 minutes. Stir often.

Add fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes.

Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.

Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot, garnished with cheese.

Makes 14 Cups


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Vichyssoise Recipe

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
1/2 large head cauliflower
1-1/2 cups heavy cream
White pepper
Snipped chives
Snipped dill

Optional: 2 teaspoons curry powder.

Instructions:

Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer. (Optional: Add curry powder for a lively version)

Meanwhile, chop the cauliflower into small pieces about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.

Puree the soup in the blender in 2 batches. Let cool for 1/2 hour, then add the cream, whisking in. Add white pepper to taste.

Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and a scatter of herbs on each bowl.

Tastes amazing like potato vichyssoise.

Carbs: 3.7 gram per serving. Serves 6


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Avocado Gazpacho Soup Recipe

Ingredients:
2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
cilantro sprigs

Instructions:

Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.

Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.

Process briefly to coarsely puree the avocado, leaving some chunks.

Chill at least 2 hours.

Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.

Minced onion and diced cucumber on the side to add individually.


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Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Avocado Soup with Green Peppercorns Recipe

Ingredients:
1 medium onion, diced
1 tablespoon ground coriander
1 tablespoon olive oil
4 large ripe avocados coaresly chopped
1/3 cup Green peppercorns in brine – drained
2 Garlic cloves, minced
1 teaspoon Cumin
2 1/2 quart chicken stock
Salt to taste
Pepper to taste
Cilantro leaves for garnish

Instructions:

In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often. Add avocados and stock, bring to a boil, then reduce heat to medium. Cook 20 minutes.

Cool to room temperature. Puree soup in blender until smooth.

Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.

Serve garnished with cilantro and peppercorns.

Carb Count: 7 carbs per serving. Serves 8.


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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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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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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