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Category: Vegetables (Page 13 of 39)

Seafood Chowder Recipe

Ingredients & Instructions:
1 cup water
1 medium onion chopped finely
1 celery stick chopped finely and simmer till most, but not all the water is gone

Then take:
2 oz of cubed salmon filet
2 oz of cubed red snapper
2 oz of cubed cod
2 oz of Langostino Meat (which is “Rock” or “Popcorn” shrimp) and add to onion & celery mixture and allow the steam from the evaporating remaining water to cook the fish

Then take:
2 cups heavy cream
1/4 tsp. dried Dill

Salt & pepper to taste and pour over the onion, celery and fish mixture in the pan and heat.

For thicker chowder, evaporate the moisture slowly from the cream. For thinner chowder add more cream and/or water.

Serve with a sprinkle of chopped chives and pat of hard butter melting on top. Makes 2 servings.


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Shrimp Soup with Cabbage Recipe

Ingredients:
4 cup shredded Chinese cabbage
2 teaspoon salt
6 cups water
4 oz chopped scallions
4 oz cooked medium sized shrimp -each cut in half
1/2 cup sliced celery

Instructions:

Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.

Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl.

Carb Count: 3.6 carbs per serving. Makes 4 servings.


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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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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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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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Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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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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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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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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Page 13 of 39

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