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Category: Soups (Page 3 of 5)

Herbed Zucchini Soup Recipe

Ingredients:
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon (1 teaspoon for dried tarragon)
3/4 cup shredded cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions:

Place broth, zucchini and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.

Puree in a blender in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese. Remove from heat and season with salt and pepper.

Serve hot or chilled.
4 servings.


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Satay-Satay Hurricane Soup Recipe

Ingredients:
1 clove garlic
1 shallot
1 med red onion, peeled
1 teaspoon dried red chili pepper
1 teaspoon sweet paprika
1/2 cup vegetable oil
2 slices fresh galanga (ginger family)*
1 stalk lemon grass
4 fresh lime leaves
6 cups chicken stock
6 tablespoons Thai fish sauce (nam pia)*
6 packets Stevia
12 medium shrimp
8 pieces of crab claw
8 mussels
8 thin slices whitefish or Salmon
4 tablespoons fresh lime juice
Chopped green onion and coriander root, for garnish

(*used in Thai cooking)

Instructions:

In a blender or food processor, combine garlic, shallot, onion, chili, paprika and oil. Process until smoothly combined and pureed.

Place in a small saucepan over low heat and cook for 15 to 20 minutes to release the flavors, stirring occasionally so it does not burn. Set the mixture aside and let it cool to room temperature.

In a large saucepan, combine 4 tablespoons of the garlic-onion mixture with galanga, lemon grass, lime leaves, chicken stock, fish sauce and sugar. Bring to a boil over medium heat.

Add the shrimp, crab claw, mussels and fish to the stock. Let the soup return to a boil again and simmer for a minute or two. Add lime juice, and garnish with chopped green onion and coriander root.


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Liver Soup Recipe

Ingredients:
1/2 lb liver, chopped
2 tablespoons butter
1/2 cup celery, diced
1 large onion, thinly sliced
2 cup hot water
1 packet Stevia
1 cup Fresh or frozen spinach
Salt and Pepper to taste

Instructions:

Stir cook the liver in butter. Add remaining ingredients. Stir well.

Cook covered.

This soup freezes and reheats very well.

Serves 4.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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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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Spinach Soup Recipe

Ingredients:
1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
4 cups vegetable broth or water
6 cups fresh spinach, tough stems removed
Freshly grated nutmeg for garnish
Freshly ground pepper to taste

Instructions:

Heat olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.

Pour in broth (or water). Bring to a simmer over medium heat and cook about 15 minutes. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)

Serve the soup garnished with nutmeg, if desired.

6 appetizer servings, 1 cup each


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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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Squash Soup with Gruyere Cheese Recipe

Ingredients:
Squash Stock
Seeds and scrapings from the squash
1 celery stalk, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
½ teaspoon dried sage leaves or 5 to 6 fresh sage leaves
4 parsley branches
3 thyme branches
½ teaspoon salt
8 cups cold water
1 yellow or zucchini squash, weighing about 2½ pounds, halved and scooped out
3 tablespoons butter
1 medium yellow onion, cut into ¼-inch dice
½ to 1 teaspoon salt
6 to 7 cups stock
½ to 1 cup light cream
3 ounces Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish
White pepper

Instructions:

Cut the squash in half and scrape out all the seeds and stringy material with a large metal spoon. Put them in a pot with the remaining ingredients, bring to a boil, simmer for 25 minutes, and then strain.

Preheat the oven to 400°F. Bake the squash halves, face down, on a lightly oiled baking sheet until the skin is wrinkled and the flesh is soft, about 1 hour. Remove them from the oven and, when cool enough to handle, peel off the skin. Reserve any caramelized juices that may have collected on the pan.

Melt the butter in a soup pot, add the onion, and cook over medium heat for about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt, and 6 cups of the stock. Bring to a boil; then simmer, covered, for 25 minutes.

Pass the soup through a food mill, which will smooth it out while leaving some texture. Return the soup to the pot and add the cream and more stock, if necessary, to thin it.

Taste for salt and season with the freshly ground white pepper. Stir in the grated cheese and serve the soup with the thyme leaves scattered over it.

Variation: Another way to make this soup is to bake squash with the cream and the cheese inside their hollowed-out shells. The cooked flesh is scraped into the hot cream and melted cheese and served right from the pumpkin.


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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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