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Weight Loss Forum / General Topics / November 2003REC: Super Soup
I had bought a free-range chicken last weekend and roasted it. There is such a huge difference in taste, it's the only type I buy any longer. Anyway, I had the carcass and some meat left. This week it finally started feeling like winter around here (no more 90 degree days, thank God!), and I love soup when it's cold. I placed the carcass into my stock pot, covered it with water, added a little dry sherry, black pepper, sage, tarragon, a little salt and the following veggies. Chunks of sweet potato, red bell pepper, onion, lots of garlic, broccoli, cabbage, spinach. I also added chunks of bake tofu. It is some of the tastiest and most nutritious soup I've made; perfect for fighting off those nasty winter colds. I love soups, don't you? : ) Martha Martha I always try to buy free range chicken - I couldn't agree with you more about the taste. It's a lot kinder to the chickens too. I like the sound of this recipe, maybe I'll try it. janice >I had bought a free-range chicken last weekend and roasted it. There is such >a huge difference in taste, it's the only type I buy any longer. [quoted text clipped - 12 lines] > >Martha > Martha I always try to buy free range chicken - I couldn't agree with > you more about the taste. It's a lot kinder to the chickens too. > I like the sound of this recipe, maybe I'll try it. > janice It does make a difference, doesn't it? With this type of soup, it's fun to just throw together what you have. I replaced the usual noodles or white rice with the sweet potato and it tasted awesome. It still amazes me how powerful nutrition-wise some foods are. I'm reading through a nutrition encyclopedia I have, and the same veggies and certain other foods keep popping up with every vitamin. Food is fuel for us, nothing more or less, really. It's just a major bonus when it tastes great. Martha I am going to try your soup, too. We are a big soup family and I love making soup in the winter. Not to mention, after the intial prep, it is an easy dinner. One of my favorites is a garlic soup that has 40 gloves of garlic, but so much other stuff (read: high fat) that I don't think it will be in our bowls this winter. Another great soup is Rachel Ray's verson of italian wedding soup from her second cookbook. Like all her meals, easy (a requirement in my kitchen) and good. Elise. > I had bought a free-range chicken last weekend and roasted it. There is such > a huge difference in taste, it's the only type I buy any longer. [quoted text clipped - 12 lines] > > Martha I make a garlic soup that has just beef broth, whisky (I use wine as I don't feel like buying a bottle of whiskey just to cook with) and roasted garlic. It is not a satisfying meal kind of soup but a small serving at the beginning of a meal is wonderful. Also, I will frequently put tomatoes, garlic and onions in the crockpot and roast all day. In the evenings, they go in the blender with some chicken broth and wine and are pureed. Just before serving, I add a little ff sour cream or yogurt to thicken. If you don't use the broth, it is also a wonderful sauce for pasta. My favorite soup lately involves saut?ing an onion and then adding a pound of Healthy Choice sausage and garlic. When the sausage starts to brown, I add two cans of tomato soup and 6 cups of chicken broth. When that comes to a boil, I add two pounds of fresh corn. When it re-boils, I add low fat tortellini. You get the enjoyment of a pasta dinner without the calories and you get some extra lean protein as well. Serve with freshly grated parmesan cheese. When I am feeling especially domestic, I make bread bowls by stretching dough over 8 oz inverted custard cups and baking. Serving soup in them is wonderful. I make the bread with oatmeal and whole wheat flour. It isn't spectacular eaten alone but tastes wonderful when it is filled with a rich soup. j > I am going to try your soup, too. We are a big soup family and I love > making soup in the winter. Not to mention, after the intial prep, it is an [quoted text clipped - 21 lines] > > > > Martha This came in my healthy recipes newsletter today. It looks really good but doesn't seem to have a lot of protein in it. I wonder if adding lentils instead of corn would be good. SANTA FE SWEET POTATO SOUP Yield: 8 servings Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=140 INGREDIENTS - 2 dried New Mexico chili peppers - 2 cups boiling water - 1 tablespoon vegetable oil - 2 onions, finely chopped - 4 cloves garlic, minced - 1 finely chopped jalapeno pepper, optional - 1 teaspoon salt, optional - 1 teaspoon dried oregano leaves - 4 cups peeled, cubed sweet potatoes, about 1/2 inch - 6 cups vegetable or chicken broth - 2 cups corn kernels, thawed if frozen - 1 teaspoon grated lime zest - 2 tablespoons lime juice - 2 roasted red peppers, cut into thin strips - Finely chopped cilantro DIRECTIONS In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro. Nutritional Information Per Serving (1/8 of recipe): Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat Want more recipes? Visit our archive at http://diabeticgourmet.com/recipes > I make a garlic soup that has just beef broth, whisky (I use wine as I don't > feel like buying a bottle of whiskey just to cook with) and roasted garlic. > It is not a satisfying meal kind of soup but a small serving at the > beginning of a meal is wonderful. Plus a great cold fighter. Sounds wonderful too! > Also, I will frequently put tomatoes, garlic and onions in the crockpot and > roast all day. In the evenings, they go in the blender with some chicken > broth and wine and are pureed. Just before serving, I add a little ff sour > cream or yogurt to thicken. If you don't use the broth, it is also a > wonderful sauce for pasta. Nice. > My favorite soup lately involves saut?ing an onion and then adding a pound > of Healthy Choice sausage and garlic. When the sausage starts to brown, I [quoted text clipped - 7 lines] > flour. It isn't spectacular eaten alone but tastes wonderful when it is > filled with a rich soup. Sounds great! Martha > > I make a garlic soup that has just beef broth, whisky (I use wine as I > don't [quoted text clipped - 32 lines] > > Martha Yep, looking forward to our winter the highs are merely in the 50's and 60's and a warm bowl of soup or stew sets the tone for the entire house. j |
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