|Broccoli Tomato Soup|
1 head of fresh broccoli
1 tsp Mrs Dash (herb and garlic)
1 tin of no sodium tomatoes (796ml)
1 tin low fat/low sodium chicken broth (284ml)
dash worchestershire sauce
pepper to taste
Wash and cut up broccoli into small chunks. Throw all ingredients into a saucepan and bring to a boil. Lower heat and simmer for approximately 15 minutes or until broccoli is cooked.
Puree mixture in a blender. Serves 4.
|Bat Wing Soup|
4 cloves garlic, peeled
2 tablespoons vegetable oil
4 (14.5 ounce) cans stewed tomatoes
1/2 cup whipping cream
6 slices bread, crust removed
2 tablespoons butter or margarine, softened
2 teaspoons Italian seasoning
In a saucepan, saute garlic in oil until tender. In a blender or food processor,
process garlic and tomatoes in batches until smooth. Return all to the pan; bring
to a boil. Reduce heat to low. Add cream and heat through.
Follow directions to cut bat wings from bread.(To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)
Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400 degrees F for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately.
|Sweet Pea Soup|
1/4 cup diced bacon
1 tablespoon oil
3 tablespoons all-purpose flour
1 cup thinly-sliced leeks
1 quart light stock
3 cups peas, preferably fresh
1/4 cup heavy cream
Salt and pepper
1 tablespoon chopped chives, for garnish
In a soup pot, cook bacon until crispy, remove to paper towels to
drain, and reserve for garnish. Add oil and flour to pot and cook
for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock.
Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and
cook 5 minutes. Using an immersion blender, puree soup in the pot; or
pour soup into a food processor or blender, process until smooth and
return to pot. Stir in cream and adjust season, to taste, with salt
and pepper. Ladle soup into a warm tureen and serve garnished with chives.
Recipe courtesy Emeril Lagasse
|Chilled Cucumber Soup|
3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt
1 clove garlic, minced
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley
Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks.
In a blender, cover and puree cucumbers and broth in small batches.
Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired
and garlic until well blended. Cover and refrigerate for at least 4 hours.
Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
|Incredibly Creamy Potato Soup|
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced
Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.