Gourmet Restaurant Cream of Almond Soup from Debby Padilla
6 c chicken stock
1/2 lb. ground toasted almonds
1/2 c heavy whipping cream
1/2 c water
4 egg yolks
Salt and pepper to taste
Chopped parsley
Sliced almonds
Bring the stock to a boil. Add the almonds and simmer for fifteen minutes.
Beat together cream, water and the egg yolks. Whip the mixture into the
stock and remove it from the heat. Season to taste with salt and pepper.
Garnish with chopped parsley and sliced almonds.
....
Curried Red Pepper Soup adapted by Tina MacDonald
Serves six as a first course
1 ½ pounds red, yellow, or orange sweet peppers (about 5-6)
½ cup chopped red onion
1 cup water
2 tsp. chicken bouillon granules
1 ½ tsp. curry powder or, to taste
½ tsp. dried thyme, crushed
½ tsp. dried marjoram, crushed
1 tsp. garlic powder
3 ounces cream cheese
1 2/3 cups whipping cream
Sour cream (optional)
Halve peppers, seed, and remove internal membranes. Place on aluminium-foil covered cookie sheet and roast at 450 degrees for 10 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add cream cheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.
Total calories 1,351 Total grams carbohydrate 46.1
Per serving 226 calories 7.7 grams carbohydrate
....
Carbs: 4.33 per serving
1 stick butter
1 small onion, chopped
4 stalks celery, chopped
1 pint heavy cream
2 cans (16oz each) whole baby clams
1 cup clam broth
1/2 cup chicken broth (optional)
4 tablespoons thyme
4 tablespoons arrowroot
2 small tomatoes, chopped (optional)
8 spears asparagus, cut into 1/8ths
Salt and pepper, to taste
In a medium size sauce pot, add the butter and melt on medium heat and sauté` till caramelized. Now add the arrowroot, which will make a roue and thicken it a bit. Stir for 2-3 minutes.
Now, slowly add the heavy cream and stir well, making sure it doesn't
come to a boil as the cream will burn. At this point, add the chicken broth
I used it, but not necessary) and lower the heat to a med-low setting.
Add the clams, clam broth, tomatoes and asparagus, season with salt and
pepper to taste, add more thyme if you like (I did).
....
Susans Cabbage and Ground Beef Soup
1 to 1 1/2 lbs. ground beef
1/2 onion
1 large head Cabbage
Salt, Pepper, Soy Sauce, Garlic to taste
Fry up meat, with garlic and onion. Drain. Add just enough water to cover the meat. Add in shredded Cabbage, soy sauce, salt and pepper. Cover and simmer. Check liquid level and add as needed.
....
New England Clam Chowder from Mae West
The core of a fresh cauliflower (not the flowerettes)
2 cups beef stock, bouillon or water
1 10-ounce can clams and broth
1 tablespoon butter
1 tablespoon minced onion
2 cups heavy cream
1 sprig or 1/2 teaspoon minced parsley
Salt to taste
Dice the cauliflower. Heat the cream and stock together. Add the
cauliflower. Simmer uncovered for 10 minutes, or until the cauliflower
is the consistency of cooked potato. Add the other ingredients and
heat through.
....
Double Rich Cream of Mushroom Soup from Mae West
1/4 cup butter
1/2 pound fresh mushrooms, sliced
3 cups basic chicken stock or chicken bouillon
3 egg yolks
1 tablespoon finely minced fresh parsley
Dash of freshly grated nutmeg
Salt, pepper to taste
1/2 cup cream
1/3 cup powdered milk (hmmm.I think I should eliminate the milk carbs
by using NotStarch instead of powdered milk)
Melt the butter in a saucepan. Add the mushrooms and saute' until cooked, about 5 minutes. Pour all but a few mushrooms into a blender container, add the broth and egg yolks. Blend until smooth. Stir in the parsley and nutmeg and correct the seasoning. Return to the heat, and stir in the cream and powdered milk (or NotStarch.) Heat gently, stirring until thick and hot. Do not boil. Pour into individual soup bowls and garnish with the remaining mushrooms.
....
Instant Cream of Mushroom Soup from Mae West
1 large can mushrooms
2 cups heavy cream
1/2 chicken bouillon cube
Dash of parsley flakes
Combine all ingredients in the blender. Blend on low until smooth.
Pour into a saucepan, cover and simmer. Cook over low heat, stirring
occasionally, until hot but not boiling. Serves 2.
....
"Leftover" Chicken Stock from Tina MacDonald
The next time you purchase a roasted whole chicken (or cook one yourself), keep all the bones, wing tips, neck, giblets, excess skin, and other scraps for stock. Place all the scraps into a heavy saucepan, and add:
1/2 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 tsp. basil
1/2 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. salt (or to taste)
1/2 tsp. pepper
Add water to cover. Simmer on low heat for 1 1/2 hours. Strain through a sieve, discarding all solids (including any actual meat, which will have the texture and flavour of cardboard by the time the simmering is done).
Refrigerate overnight, and remove hardened fat (if you want low-cal low-carb). Use in any recipe that calls for chicken bouillon or stock. One chicken makes about 4 cups of stock.
This also works really well with turkey, although given the extra water
you will need to cover the (much larger) torso of a turkey, double or even
triple the other ingredients.
....
Cream of Chicken Soup from Tina MacDonald
4 cups chicken stock (for a stronger flavour, add 1 tsp. Knorr chicken
stock powder)
1 ½ cup cooked chicken, diced
1 tsp. onion powder
1 cup pureed cooked cauliflower
2 egg yolks
3 oz. cream cheese
1 cup heavy cream
Salt and freshly ground pepper to taste
Bring stock, chicken, and onion powder to a simmer. Meanwhile, whirr cauliflower, cream cheese, egg yolks and heavy cream in blender. Add to stock mixture, and gently simmer until soup thickens slightly. Sprinkle with paprika for garnish and serve. Makes about 8 1 cup servings.
Total recipe: 1,560 calories and 17.4 grams of carbs and 3.8 grams fibre
Per serving: 195 calories and 2.17 carbs with 0.44 grams fibre per
serving. (assumes 0 carbs for the stock).
....
Crock Pot Chicken Soup from JLMoell
1 chicken - cut up (I removed the skin from some of the pieces, but
you really don't have to. I left some skin in there for flavour and
some fat.)
1 crock pot
A little water
Put the chicken into the crockpot - add a little water -and cook for
about 8 - 10 hours. I added a few bay leaves and some cut up celery
for a bit of flavour, but still, very mild. I'll start this before
I go to bed, and let it cook through the night.
....
Baked Fauxtato Soup from Victor Lovejoy
1/2 head Cauliflower
Chicken Broth to cover
1 clove garlic, sliced
3 oz Cream Cheese
1 Tablespoon Butter
5 strips bacon, fried crisp
1/2 medium onion, chopped
Dash of hot sauce (optional)
2 1-inch squares Sharp Cheddar Cheese
Place the flowerets and sliced garlic in a medium saucepan - add chicken broth to cover. Boil until completely tender (15 minutes or so). While the cauliflower is cooking, fry the bacon crisp, and remove to a plate. In the bacon fat, sauté the onion until tender.
Using a slotted spoon, put the cauliflower and garlic in the food processor, reserving the broth in the saucepan. Add the cream cheese, sharp cheddar cheese, and butter. Process until smooth. The mixture will be a light pumpkin colour.
Return this mixture to the saucepan with the cooking liquid. Add the onions (I capture some of the fat with the onions - that's just me) and stir over medium heat. You might need to add some more chicken stock to the pan, depending upon how much liquid cooked out during the cooking. I look for a good soupy consistency but not thin. Crumble the bacon into the soup, and allow the soup to come to a simmer. Taste and add salt and pepper. I like a lot of fresh cracked pepper in this soup.
The first time I tried this, I forgot I was eating Fauxtato Soup and
it took me back to the days when I was eating comfort food that was killing
me.
....
1lg head cabbage (the green kind)
1 tomato
3 turnips
1 bunch celery
2 breasts of chicken, skinless
6 chicken bullion cubes
Cut it all up into bite sized pieces, throw it in the pot, fill the pot with water (2 quart pot) and let it boil. It is ready when the cabbage is kind of mushy. I haven't convinced anyone in my family that it is good. (when you can't have other soups, this is heaven though) although I have a co worker that really likes mine..... Good luck with it.
Actually it tastes pretty good if you do like cabbage.
....
1 lb. browned/drained ground beef
4 cups water
3/4 cup carrots sliced thin
2 cups mushrooms sliced thin
1 14.5oz can of stewed tomatoes, chopped (S&W with roasted garlic
is really good)
1 clove crushed garlic (omit if using S&W with garlic)
1 teaspoon dried oregano
Black pepper and salt to taste
Simmer all these ingredients till the vegetables are tender Add 3/4 lb. cubed Velveeta or store brand equivalent. (I use Safeways Lucerne brand.) Serve when cheese is fully melted.
The total carb count for the whole batch is 62.3 grams. (assuming
my math is correct ;-) This could easily be divided into
eight servings. Then it would be 7.78 grams of carbs per serving.
I'm sorry but I've never measured the serving amount.
....
Quick Hot & Sour Soup from Jennifer Freeman
Open a can of chicken broth (many canned organic chicken broths have 0 carbs. Some canned chicken broths have 1 carb gram).
Add approximately 1/4 cup of vinegar (regular white vinegar has fewer carbohydrates than rice vinegar), and about 1/8 cup of soy sauce.
For the "hot", add about a tablespoon of Chinese dried hot chili (not
the same as red pepperflakes or cayenne pepper. The texture of the dried
Chinese chili is somewhere in between flakes and powder.) Heat the above
broth. It makes great base for lots of additions. I add some of the
following:
No corn starch is necessary. If you add beaten eggs to the
broth, it will thicken quite nicely.
....
Marche Wedding Soup posted by Shgabuzz
Ingredients:
10 cups Mother's Broth (recipe follows) , or canned low-sodium chicken
broth
1/4 cup white wine
salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons water
1 cup freshly grated Parmigiano-Reggiano cheese
Shredded zest of 1/2 large lemon
Pinch of freshly grated nutmeg
Preparation:
In a 4-quart saucepan, simmer the broth and wine for 5 minutes, partially
covered. Season to taste.
Meanwhile, in a bowl, blend the eggs, water, cheese, lemon zest, nutmeg
and about 1/8 teaspoon pepper.
Take the soup off the heat. With a fork, gently stir in the egg mixture
with long slow strokes until it firms into pale shreds floating in the
broth. The long strokes lengthen the shreds slightly. This should take
10 to 15 seconds.
There will be a moment when the Parmigiano and lemon release their fragrances,
enjoy it. Quickly taste the soup for seasoning and serve it while it's
still very hot and fragrant.
....
5 pounds turkey wings or 5 pounds while chicken
About 6 quarts cold water
2 large onions (1 1/2 pounds) trimmed of root ends and coarsely chopped
2 medium carrots, coarsely chopped
1 large stalk celery with leaves, coarsely chopped
4 large heads garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained
Cut up the turkey wings or chicken, cracking the bones with a cleaver
in 2 or 3 places. Place in a 8 to 10 quart stockpot. Add enough cold water
to come to within 3 inches of the lip of the pot. Bring the water slowly
to a simmer. Skim off all the foam. Add the remaining ingredients, partially
cover, and bring to a slow bubble.
Simmer 12 to 14 hours, occasionally stirring and skimming off fat.
Do not boil the broth. Keep the liquid bubbling very slowly. Add boiling
water if the broth reduces below the level of the solid ingredients; always
keep them covered with about 3 inches of liquid.
Strain the broth through a fine sieve. For a clearer broth, strain it by ladling rather than pouring, leaving behind any sediment at the bottom of the pot.
Cool the broth as quickly as possible: set it outside in cold weatehr,
or chill it in several small containers set in bowls of ice. Then refrigerate
the broth about 8 hours, or until its fat has hardened. Skim off the hardened
fat, and freeze in assorted-sizes containers.
....
1 1-1/2 pound pork bone
6 cups water
1 slice fresh ginger root
1 teaspoon rice wine
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon cornstarch combined with 1 teaspoon water
2 eggs, beaten
1 green onion, sliced
2 tablespoons chopped ham
1 teaspoon sesame oil
Place pork bone in a large pot and add water and ginger. Bring to a
boil, then simmer for 2 hours.
Discard bone. Add wine, pepper, and salt. Give cornstarch mixture a
stir, then add to soup while stirring. Bring soup to a boil and add beaten
eggs. Quickly stir in one direction only. Remove soup from heat. Add green
onion, ham, and oil. Serve hot.
....
Broccoli-Cheese Soup posted by Deb P
3 cups cooked chopped Broccoli (you can use frozen)
4 oz. cream cheese
3/4 cup Heavy cream
3/4 cup water
2 packages instant chicken bouillon
Pepper to taste
4 oz. shredded cheddar cheese
Combine Broccoli, cream cheese, heavy cream & 1/4 cup water in food processor. Blend until smooth. Transfer mixture to pot add bouillon, pepper and rest of water (I added a little more water). Simmer over medium heat. Add cheddar & stir until melted.
YUMMY! It makes a lot & supposed to be 4 carbs/serving. I still
don't know if it reheats well.
....
Mulligatawny Soup from Tina MacDonald
3 medium carrots, pared and sliced
1 cup cauliflower flowerets
6 cups chicken or turkey stock (I made Leftover Stock from a 10 pound
turkey page 12-4)
3 cups diced chicken or turkey
1 medium onion, chopped
2 ribs celery, chopped
¼ cup butter
½ cup unsweetened apple sauce
2 tbsp. curry powder
1 tsp. salt
1 tbsp. lemon juice
½ cup heavy cream
Cook carrots and cauliflower in 2 cups of the chicken or turkey stock for 20 minutes or until tender. Meanwhile, sauté onion and celery in butter in Dutch oven, stir in apple sauce, curry powder, and salt. Sauté until soft. Gradually add in the remaining stock, add diced chicken, bring to a boil and reduce heat. Simmer for 15 minutes. Add carrots and cauliflower with their cooking liquid. Stir in lemon juice.
Remove from heat and cool slightly. In batches, puree the soup in a blender or food processor. Stir in heavy cream, and reheat to serving temperature.
Makes 10 1-cup servings.
Total recipe = 1420 calories, 86.2 grams of carbohydrate and 17.9 grams
of fibre
1 serving = 142 calories, 8.6 grams of carbohydrate and 1.8 grams fibre
....
Egg Drop Soup - from Lee Rodgers
Boil chicken broth. Whip egg or eggs in a bowl. Add a touch of sesame oil to the boiling broth. A dash or two of soy sauce. A few slivers of cooked vegetable of choice. Pour the whipped eggs into the broth. Turn off heat. Keep stirring mixture until egg is cooked.
Pour into bowl and eat. Sprinkle with parmesan cheese if you want. Toss in a few pork rinds if you like. Or leave out everything but the whipped eggs and a few slivers of green onion. The variations are only limited by the imagination. Eat.