What's for dinner?

Carrot and Leek Soup

Simple to make, this soup can be served hot or cold.


# 4 tablespoons (60 g) unsalted butter
# 1/2 teaspoon ground cardamon
# 3 medium leeks, white and light green parts only, washed well and cut across into 1/2-inch (1-cm) lengths
# 5 large carrots, peeled and cut across into thin slices
# 3 cups (750 ml) Basic Chicken Stock (page 345) or commercial chicken broth
# 1/2 cup (125 ml) heavy cream
# Kosher salt, to taste
# Freshly ground white pepper, to taste


In a medium saucepan, melt the butter over medium heat. Stir in the cardamom and cook, stirring, for 2 minutes. Stir in the leeks. Cover with a lid and cook, stirring occasionally, for 5 minutes. Stir in the carrots and stock. Bring to a boil.
Lower the heat and simmer, covered, for 13 minutes, or until the carrots are tender.

In a food processor or blender, purée the soup. If using a blender, work in batches of no more than 2 cups (500 ml). Stir in the cream. The soup can be made up to 2 days ahead and refrigerated.

Remove from the refrigerator and serve cold, or heat through to serve hot. Season with salt and white pepper.

Makes 6 cups (1.5 L); 4 to 5 first-course servings

I will be making weight watchers eggplant parmesan, with ronzoni garden delight thin spaghetti. It is my husbands favorite.

Either Cincinnati Chili:
http://www.emilybites.com/2010/12/cincinnati-chili.html

Or Cheesy Taco Pasta:
http://www.emilybites.com/2011/11/cheesy-taco-pasta.html

I'm helping my whole family lose weight so I have to have creative recipes.

Chicken something!!! Put three chicken breast in a crockpot last night.. Now i have shredded chicken goodness. Chicken tacos is the move!

60z Blackened catfish, 1 cup steamed asparagus and 2 tsp of tarter sauce