soup

by Hortensia 35 Replies latest jw friends

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  Hortensia

  oh, I love posole. You can make it with beef, pork or chicken. It's really good with chicken thighs. I like to make it with chile verde and tomatillos, chicken broth, diced onions and diced green chiles. Then when the chicken is tender I add the hominy. Occasionally I use the chicken meat for enchiladas verdes and and eat the soup with the hominy on the side.

  The South Beach diet cookbook has a recipe for the most fabulous tomato soup. It is basically half tomatoes (I used the peeled tomatoes canned in puree) and half chicken broth simmered with a one inch chunk of peeled ginger and served with cilantro on top. Oh boy is it good.

  I've never understood why soup is so bad in restaurants when it is so easy to make good soup.

  I learned this one in Tahiti: peel and cube your favorite root vegetables and/or winter squash such as carrots, potatoes, sweet potatoes, rutabaga (delicious), pumpkin, yellow squash, parsnip, etc. Mince some onion and brown gently in some butter. Add root vegetables and enough chicken broth to cover. Cook until vegetables are really tender and then puree the whole thing - I use an immersion blender which is a great invention. The soup is creamy and has depth of flavor because of the variety of root vegetables and winter squash you put in it.

  And here's German dumplings for garnishing soup usually clear soup. Combine 1 1/2 cups flour, 1 teaspoon salt, 2 eggs, 2 tablespoons very soft butter and juts enough water to make a soft dough. Drop by half-teaspoonfuls into salted boiling water or broth. When they float they are done. They are a little chewy but taste like egg noodles. the low fat version: 1 1/2 cups flour, 1 teaspoon salt, 1/2 cup egg substitute, 1 tablespoon oil, enough water to make a soft dough. I sometimes add a tablespoon or two of parmesan cheese.
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  Sparkplug

  I had the best homemade Masoor Dal Soup this weekend. It was delicious!

  A client whipped up some lentils then with grated potatoes did a puree and added some garlic he had grated and grilled. Turmeric and ground pepper, all kinds of spices and although I do believe he made a huge mess of the kitchen, his MIL and girlfriend were very forgiving once it hit our bellies.

  It was so delicious. We had some Rice and Grilled Chicken and Veggies with it. Heaven!
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  restrangled

  I just made a mushroom soup to die for 2 weeks ago. Sorry, cream based and a major artery clogger so won't post the recipe, but damn it was good!

  r.
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  Finally-Free

  I just made a mushroom soup to die for 2 weeks ago. Sorry, cream based and a major artery clogger so won't post the recipe, but damn it was good!

  This has possibilities. I could have it at work for lunch. Since I'm lactose intolerent, it would be a fun way to keep people out of my office.

  W
• 

  restrangled

  OK, I will post if for anyone able to tolerate a cream based soup. Please forgive my typing...I'm working with wrist braces.

  CREAM OF WILD MUSHROOM SOUP

  Original recipe from Bare foot Contessa

  1 Pound shitake, portobello, and cremini mushrooms...(If you cant find these in your local grocery just pick a mix of what's available)...my take.

  2 T good olive oil

  1 stick plus one T. sweet butter, divided

  1 cup chopped yellow onion( vidallias are better)

  1 carrot chooped

  1 sprig fresh thyme plus 1 tsp minced thyme leaves divided...(.I couldn't find fresh so just use dried)

  Salt and fresh ground black pepper

  2 cups chopped leaks, white and green parts (about 2 leaks)

  1/4 cup flour

  1 cup dry white wine (please use wine that is worth drinking)

  1 cup half and half

  1 cup heavy cream

  1/2 cup fresh minced flat leaf parsley

  6 cups chicken stock (the recipe calls for water) always use stock! You can use vegetable or chicken stock.

  clean the mushrroms by wiping them with a dry paper towel....Don't wash them. Separate the stems. Trim off any bad parts and coarsley chop the stems. Slice the mushroom caps 1/4 inch thick and if they are big, cut them into bite sized pieces and set aside.

  Heat the olive oil and 1 T of the butter in a large pot. Add the chopped mushroom stems, onion, carrot and 1 tsp. of the thyme and 1 tsp. salt along with 1/2 tsp. of pepper and cook over medium low heat for 10 to 15 minutes or until the vegies are soft. Add the 6 cups stock, bring to a boil, reduce heat and simmer uncovered for 30 minutes. You should have about 4/1/2 cups of stock. The recipe calls for straining but I didn't.

  Meanwhile in another large pot heat the remaining 1/4 pound butter and add the leeks. Cook over low heat for 15 to 20 mins, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 and 1/2 teaspoons salt and 1 tsp. pepper and bring to a boil. Reduce heat an simmer for 15 minutes. Add the half and half, cream and parsley. season with additional salt and pepper to taste and heat through but do not boil.

  Serve hot.
• 

  Hope4Others

  Since I'm lactose intolerent

  I buy lactose free milk what a huge difference to family members, got my stepdad on it too....he was thrilled.

  h4o

  I'm not much of a meat eater, although i have to cook the stuff so soup without is souper.....
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  Hortensia

  I would adore a creamy mushroom soup like yours! But I can't have it. This is also good:
  
  lowfat mushroom soup
  
  1 Pound mushrooms, prepared as necessary (wash, soak, whatever)
  1 tablespoon oil
  1 tablespoon butter
  1/2 onion diced
  1/2 carrot, shredded
  salt and pepper
  1 cup dry white wine
  2 tablespoons flour
  4 to six cups broth
  herbs such as fresh thyme, parsley, or some lemon zest
  fat-free sour cream
  
  Melt butter and oil, saute onion until tender. Add sliced mushrooms and saute until all the mushroom liquid has evaporated and some fond (the brown stuff at the bottom of the pan) is developing. Sprinkle flour over mushrooms and stir until all the flour is absorbed. Add white wine and broth, stir until smooth, allow to simmer until slightly thickened and mushrooms are tender. It's ok if it cooks down to 4 or 5 cups total. Use an immersion blender or regular blender to puree the soup. Reheat, serve with non-fat sour cream as a garnish. Garnish with herbs, too if you want, or a stuffed mushroom.
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  Hortensia

  a Brit friend of mine makes tomato soup by combining equal amounts of tomato juice and fresh orange juice. I haven't tried it yet. she's the friend who once served walnut soup as a dessert to some friends of mine from Montana who really truly don't like new experiences. It was fun to watch their faces - "you mean it's walnuts? It's soup? It's cold?"
• 

  Finally-Free

  Carrot Ginger Soup (as in the original recipe (almost))

  6 cups chicken stock (I prefer my own to the store bought variety)
  1 large sweet onion
  1 pound carrots
  2 cloves garlic
  2 inch piece fresh ginger
  1 orange
  2 tablespoons unsalted butter
  1 teaspoon kosher salt
  1/8 teaspoon freshly ground pepper (I use about twice as much)
  several blades of fresh chives cut into small pieces

  Preping ingredients

  Dice the onion.
  Peel carrots and slice into 1/4 inch thick slices.
  Mince the garlic.
  Peel the ginger and grate 1 1/2 teaspoons. (I use the entire piece of ginger, but that's just me. Sometimes I use more than the recipe calls for. I want it to make me sweat.)
  Grate 1/2 teaspoon orange zest

  Sweat the vegetables

  Place a heavy bottomed pot over medium-low heat and add butter. When butter has melted and foam subsided add the onion. Cook until translucent, stirring often. Add garlic and cook about 30 seconds. Add carrots and salt and stir to coat the carrots with the butter.

  Simmer the soup

  Add the stock. Cook over high heat until large bubbles start to form, then reduce heat so that only small bubbles occasionally break the surface. Cover and cook until carrots are tender.

  Add the ginger and orange zest. Puree the soup. I use an immersion blender. (don't burn yourself doing this. The recipe recommends letting the soup cool to lukewarm first, but I have no patience. I'm hungry by this time.)

  Add pepper to taste. Put in serving bowls and garnish with chives.

  Eat.
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  Finally-Free

  Thanks for the recipes! Ever since I had a real mushroom soup at an upscale restaurant the canned stuff just doesn't cut it any more.

  W