SSBBW / FA Quote of the Moment

"An SSBBW knows what it is like to NOT be "average". To me, this is extremely important for development of a mature personality. It is a necessity for understanding other people that you truly comprehend what it is like to be "different". Fat women know this. They experience it every day. That fact alone makes them richer people with a mind that is more open than "average", simply because it forces them to view things from a different paradigm than "average"." ~ Mogens (BC, Canada) [FA]


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.

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