SOUP RECIPES
ccmandel
Posts: 143 Member
Soup creations go here
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Replies
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BUTTERNUT SQUASH SOUP WITH CIDER CREAM. From Bon Appetit
Makes 8-10 servings
I make this all year and especially for Thanskgiving. The cider and apples give it a wonderful sweet taste! When you serve it with the cider cream, you are sure to elicit some WOWS! Yummy soup! I add the cream but you could omit if you want.
Ingredients
5 Tbsp butter
2 1/2 lb butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 6 cups)
2 Cups chopped leeks (white and pale green parts only)
1/2 Cup chopped peeled carrot
1/2 Cup chopped celery
2 Small Granny Smith apples, peeled, cored, chopped
1 1/2 tsp dried thyme
1/2 tsp crumbled dried sage leaves
5 Cups chicken stock or canned low salt chicken broth
1 1/2 Cups apple cider
2/3 Cup sour cream
Various Ingredient(s)
1/2 Cup whipping cream
Chopped fresh chives
Directions
Melt butter in heavy large saucepan over medium high heat. Add squash, leeks, carrot and celery; saut ntil slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, pur soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
Nutritional info per serving
Calories: 186
Fat: 10.2g
Carbs: 23.9g
Protein: 2g
Website link: http://www.epicurious.com/recipes/food/views/Butternut-Squash-Soup-with-Cider-Cream-156570 -
Three Cheese Mushroom and Tortellini Soup Skinnytaste.com
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)
Ingredients:
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz ****aki mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)
Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Makes 12 cups0 -
Ivy's Chicken Tortilla Soup – 10 servings
This is my personal creation! and So easy!!
Takes less than 5 minutes to assemble then let the crockpot do the rest!!
Only contains 8 Ingredients:
Can of whole kernal corn with liquid
Black beans, drained, rinsed very well
Boneless skinless chicken breast (cooked or even the frozen single uncooked breast will work)
Rotel tomato and chiles
McCormick Taco Seasoning (naturally gluten free)
Hand full of yellow rice
Corn Tortillas - torn in pieces
Black olives, sliced
INGREDIENTS CALORIES CARBS FIBER PROTEIN FAT SUGAR
Libby's - Whole Kernel Corn, 1.5 cup (125ml) 210 45 6 6 3 9
Beans - Black - Canned, Drained and Rinsed, 315 69 18 21 2 3
Rotel - Zesty Tomato and Green Chili 120 24 6 0 0 12
Mccormick - Mild Taco Seasoning Mix, 120 24 0 0 0 6
Chicken Breast - Skinless - Baked, 24 oz 1,122 0 0 210 24 0
Goya - Yellow Rice, 1/4 cup 54 11 1 2 0 0
Early California Black Olives (6 oz Can), 275 11 0 0 22 0
Great Value - Corn Tortilla, 4 tortillas 180 32 4 8 2 2
Total ~ - 10 servings: 2396 216 35 247 53 32
Per Serving: Cals: 240 Carbs: 22 Fiber: 4 Protein: 25 Fat: 5 Sugar: 3
Place all items in crock pot , add water to cover (or ***fat free chicken broth)
on high and cook for 3 to 4 hours,
****top with jalapenos, sour cream and shredded cheese and baked tortilla strips, if you prefer
***Option: items with *** not counted in calorie count
Enjoy!! 1 -
Vegetable Beef Stew
Ingredients:
2lbs English Roast (or any other suitable roast), cut into stew size chunks (1"x1")
2 containers Beef Stock (3 cups each - 6 cups total)
1 can tomato soup
2 T olive oil
5 medium russet potatoes, cut into 1"x1" cubes (skin left on)
1 package raw baby carrots (cut each in half)
1 package frozen sweet peas
1 medium onion, diced
2 T minced garlic
Kosher salt
Fresh ground pepper
Rosemary
Cumin
Cayenne Pepper
(all seasonings to taste)
Warm a large dutch oven/stock pot over medium high heat. Add olive oil. Once oil is hot, add onion and garlic. Sautee until onion is almost translucent. Add beef cubes and sprinkle with rosemary and salt. Sautee until beef is browned on all sides. Use 1 cup of stock to deglaze the pan, stirring as you pour it in. Add can of tomato soup and stir until well mixed. Add vegetables. Sprinkle with cumin, cayenne pepper, ground pepper and more salt (I start with at least 1 tsp of each). Add the rest of the stock and stir to mix well.
Cook over medium-low heat for 4-5 hours or until beef is tender and potatoes and carrots are cooked through. Add seasoning as desired. Makes 12 1-cup servings (1 serving is very filling!).
Enjoy!
Stats (based on the brands I buy):
Calories - 274
Carbs - 22g
Fat - 8g
Protein 26g0 -
This is a beanless chili
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Carrot and Sweet Potato Soup Serve 8
Ingredients
Carrots - Raw, 12 carrot (7-1/2")
Sweet potato - Raw, prepared 5" long
Generic - Garlic, Raw, 6 clove
Butter, 30 grams
Aldi Stock Powder Vegetable, 25 grams
Biryani Spice Mix, 2.5 g
Spices - Fresh Corriander, 5 g
Whole Black Peppercorns, 1 teaspoon
Water - 6 cup
Biryani Spice Mix, 2.5 g
Spices - Tumeric, 0.5 tsp
Per Serving
cals 111
carbs 19
fat 4
protein 2
sugar 7
fiber 4
Method;
Fry onions and garlic in butter until soft and just brown,
put all ingredients into a pot and bring to the boil, turn down to a simmer and cook until carrots are soft.
put into a blender or use a blender stick, blend until smooth, if too thick add water to your liking.
This was invented by my partner "Graham" who insisted I put his name to it, lol, enjoy0
