Ingredients:
1 rotisserie chicken
4 slices thick cut bacon
1 yellow onion
4 fat cloves of garlic
2 large carrots
4 stalks of celery
8 oz. frozen corn
4 small Yukon Gold potatoes
6 cups chicken broth
2 tsp sea salt
1/3 cup half and half
Several sprigs of fresh rosemary and thyme, and sage leaves to taste.
Give the onion a fairly course chop, and slice the carrot and celery into 1/3" pieces. Mince garlic. Cut potatoes into 1/2" cubes.
Cook the bacon in giant soup pot until quite crispy. Remove the bacon, but leave the grease. Add the onion and garlic. Cook for two minutes, then add the rest of the veggies and potatoes (except for celery) and stir to coat with bacony goodness. Once thoroughly mixed, with brown bits dredged from the bottom, add the chicken broth and bring to a medium boil for 10 minutes.
Add rosemary, thyme, sage, celery and salt, and reduce to a simmer for another 10 minutes. In the meantime, crumble the bacon and remove all the meat from the rotisserie chicken by hand (if you don't eat the skin as you go, God kills a kitten).
Add chicken to pot, along with bacon bits, and simmer for another 10 minutes, stirring frequently to help the chicken "dissolve" (this may not take as long if your chicken pieces started small).
Add half and half a minute or two before serving and enjoy with fresh ground pepper.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Sunday, October 3, 2010
Sunday, November 23, 2008
Reuben Sandwich Soup
Reuben Sandwich Soup
Book: Steve 2008
Chapter: Soup
Serves: 10
There are a lot of recipes on the net for "Reuben" Soup.After a little "trial and error", this is the one I settled on. Not very carby but pretty hefty on the fats. If you need low sodium, this won't work for you because of the salt in the broth, sauerkraut and corned beef.Freezes pretty well. There is a little texture loss with the cheeses. It's so good, you may not have any left to freeze.
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat", home made broth or stock would be better.
12 ounces cooked corned beef brisket or deli corned beef, chopped
114 1/2-ounce can sauerkraut
1 ounce oil
1/2 cup chopped onions
1 clove garlic, minced
3/4 teaspoon thyme
1/2 teaspoon tarragon
1/4 teaspoon white pepper
1 bay leaf
1/2 cup water (for corn starch)
3 tablespoons cornstarch
4 ounces shredded carrots
12 ounces "process" Swiss cheese (melts a little creamier than natural)
8 ounces shredded,natural Swiss cheese (better flavor than using all process cheese)
1 cup cream
10 ounces rye croutons (easy to make your own from pumpernickel bread)
In a soup pot, sweat the onion and garlic in a little oil.
Add the chicken stock, beef brisket, sauerkraut, onion, garlic, thyme, tarragon, white pepper, andbay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30minutes.
Remove bay leaf.
In a small bowl, stir the cold water and cornstarch.Add cornstarch mixture and carrots into soup. Cook and stir until thickenedand bubbly, approximately 7 minutes.
Reduce heat to low and add the Swiss cheeses.While frequently stirring,cook until melted.
While constantly stirring, add whipping cream and bring to temp.
Place an ounce of rye croutons in each serving bowl and ladle soup.
NUTRITION FACTS
Amount per Serving
Calories 527
Calories From Fat 345 % Daily Value*
Total Fat 37g 57%
Saturated Fat 19g 94%
Cholesterol 102mg 34%
Sodium 1330mg 55%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 7%
Sugars 2g
Protein 16gVitamin A 63%
Vitamin C 5%
Calcium 50%
Iron 2%*
Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve 2008
Chapter: Soup
Serves: 10
There are a lot of recipes on the net for "Reuben" Soup.After a little "trial and error", this is the one I settled on. Not very carby but pretty hefty on the fats. If you need low sodium, this won't work for you because of the salt in the broth, sauerkraut and corned beef.Freezes pretty well. There is a little texture loss with the cheeses. It's so good, you may not have any left to freeze.
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat", home made broth or stock would be better.
12 ounces cooked corned beef brisket or deli corned beef, chopped
114 1/2-ounce can sauerkraut
1 ounce oil
1/2 cup chopped onions
1 clove garlic, minced
3/4 teaspoon thyme
1/2 teaspoon tarragon
1/4 teaspoon white pepper
1 bay leaf
1/2 cup water (for corn starch)
3 tablespoons cornstarch
4 ounces shredded carrots
12 ounces "process" Swiss cheese (melts a little creamier than natural)
8 ounces shredded,natural Swiss cheese (better flavor than using all process cheese)
1 cup cream
10 ounces rye croutons (easy to make your own from pumpernickel bread)
In a soup pot, sweat the onion and garlic in a little oil.
Add the chicken stock, beef brisket, sauerkraut, onion, garlic, thyme, tarragon, white pepper, andbay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30minutes.
Remove bay leaf.
In a small bowl, stir the cold water and cornstarch.Add cornstarch mixture and carrots into soup. Cook and stir until thickenedand bubbly, approximately 7 minutes.
Reduce heat to low and add the Swiss cheeses.While frequently stirring,cook until melted.
While constantly stirring, add whipping cream and bring to temp.
Place an ounce of rye croutons in each serving bowl and ladle soup.
NUTRITION FACTS
Amount per Serving
Calories 527
Calories From Fat 345 % Daily Value*
Total Fat 37g 57%
Saturated Fat 19g 94%
Cholesterol 102mg 34%
Sodium 1330mg 55%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 7%
Sugars 2g
Protein 16gVitamin A 63%
Vitamin C 5%
Calcium 50%
Iron 2%*
Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, November 19, 2008
Vance's Creamy Cilantro Soup
CREAMY CILANTRO SOUP
6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro 2 cups (packed)
fresh Italian parsley
6 oz. cream cheese, cubed
7 oz. goat cheese (chevre)
1/2 cup slivered or chopped almonds, toasted
1 fresh marjoram sprig Fried
julienned tortilla for garnish
Combine 2 cups broth, 2 cups cilantro, parsley, goat cheese and cream cheese in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender, puree until smooth. Add puree to soup in pan, season with salt and pepper. Bring soup to sommer, thinning with more broth if desired. Ladle soup into bowls, garnish with almonds and tortilla strips.
OPTIONS Use all goat cheese Omit cheese and garnish with gorgonzola Use other herbs instead of cilantro: arugula, basil, etc.
6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro 2 cups (packed)
fresh Italian parsley
6 oz. cream cheese, cubed
7 oz. goat cheese (chevre)
1/2 cup slivered or chopped almonds, toasted
1 fresh marjoram sprig Fried
julienned tortilla for garnish
Combine 2 cups broth, 2 cups cilantro, parsley, goat cheese and cream cheese in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender, puree until smooth. Add puree to soup in pan, season with salt and pepper. Bring soup to sommer, thinning with more broth if desired. Ladle soup into bowls, garnish with almonds and tortilla strips.
OPTIONS Use all goat cheese Omit cheese and garnish with gorgonzola Use other herbs instead of cilantro: arugula, basil, etc.
Thursday, October 2, 2008
Yellow Tomato Soup
Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Serves: 8
Inspired by recipe from Sia's in Norcross GA
2 1/2 cups chopped onions
6 slices bacon
2 pounds rough chopped yellow tomatoes
2 tablespoons garlic, smashed
1 1/2 cup white wine
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 teaspoon minced, canned chipotle peppers in adobo sauce
1 tablespoon mexican oregano
1 pint cream
In a soup pot, gently cook bacon being careful not to burn. Leave the rendered fat in the pot and remove the crisp bacon.
Set the bacon aside after breaking it up.
Saute the onion in the bacon fat. Don't allow to burn.
Add tomatoes, garlic and broken up bacon. Stirring occasionally, simmer until tomatoes are tender. (about 20 minutes)
Add the wine and simmer 5 minutes.
Add broth and simmer until mixture is reduced a little to concentrate flavor. (about 15 minutes)
Stir in chipotle chilies and oregano. Simmer 5 minutes.
Puree soup using a stick blender or food processor.
If still a little fibrous, run the soup thru a food mill.
Stirring soup, add the cream and bring to serving temperature.
Garnish with cracked black pepper.
Actually better the next day.
NUTRITION FACTS Amount per Serving
Calories 245
Calories From Fat 202 % Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 64%
Cholesterol 84mg 28%
Sodium 265mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 4g
Vitamin A 26%
Vitamin C 46%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Chapter: soups
Serves: 8
Inspired by recipe from Sia's in Norcross GA
2 1/2 cups chopped onions
6 slices bacon
2 pounds rough chopped yellow tomatoes
2 tablespoons garlic, smashed
1 1/2 cup white wine
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 teaspoon minced, canned chipotle peppers in adobo sauce
1 tablespoon mexican oregano
1 pint cream
In a soup pot, gently cook bacon being careful not to burn. Leave the rendered fat in the pot and remove the crisp bacon.
Set the bacon aside after breaking it up.
Saute the onion in the bacon fat. Don't allow to burn.
Add tomatoes, garlic and broken up bacon. Stirring occasionally, simmer until tomatoes are tender. (about 20 minutes)
Add the wine and simmer 5 minutes.
Add broth and simmer until mixture is reduced a little to concentrate flavor. (about 15 minutes)
Stir in chipotle chilies and oregano. Simmer 5 minutes.
Puree soup using a stick blender or food processor.
If still a little fibrous, run the soup thru a food mill.
Stirring soup, add the cream and bring to serving temperature.
Garnish with cracked black pepper.
Actually better the next day.
NUTRITION FACTS Amount per Serving
Calories 245
Calories From Fat 202 % Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 64%
Cholesterol 84mg 28%
Sodium 265mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 4g
Vitamin A 26%
Vitamin C 46%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Saturday, August 9, 2008
Kharcho, Georgian (Russian) Soup
Kharcho, Georgian (Russian) Soup
Book: Steve' diabetic recipe book
Chapter: SOUP
Serves: 8
Credit to Bob Beer for the recipe. Original,as published recipe in body. Comment by Olga Timokhina of RusCuisine.com
I adjusted the spices slightly and recommend serving with a dollop of sour cream... Steve
2 pounds beef round steaks cut to cubes after almost freezing
1 teaspoon ground fenugreek seed (Purchase cracked ones. Seeds are like gravel to grind)
1 teaspoon crushed red pepper flakes
2 large garlic cloves, crushed
1/8 teaspoon sugar
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon dried fenugreek leaves or sub methi/shenbalile powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon savory
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 onion, chopped
4 bay leaves
1/2 pound plum tomatoes, chopped
1 cup chopped walnuts
3 tablespoons lemon juice
1/4 cup chopped cilantro
1. In heavy casserole, cover beef with 2 qts water. Bring to boil over high heat and skim. Reduce heat to low, cover, and simmer till meat is tender, about 2 hours.
2. Meanwhile, place ground fenugreek seed in mortar. Add red pepper and pound well. Add garlic, sugar, and salt; pound to a paste. Stir in the ground coriander, fenugreek leaves, paprika, black pepper, savory, and turmeric, set aside.
3. In a medium skillet, heat oil over low heat. Add onion and bay leaves, cover and cook, stirring frequently, till onion is very soft, about 10 minutes. Stir in tomatoes and pounded spices, and cook, stirring, for 10 minutes. Remove from heat.
4. Remove meat from the casserole and strain soup through a colandar into a large bowl. Skim fat from the liquid. Remove and discard bones, gristle, and hard pieces of fat from the beef. Cut the meat into 1-inch pieces. Return the meat and strained liquid to the casserole (you can omit this step if using boneless meat of course; just skim the fat).
5. In a food processor, puree the walnuts to a smooth paste. Add 1/2 c of the beef cooking liquid and process till creamy and smooth. Add to casserole along with the onion-tomato mixture and bring to a boil over moderately high heat. Cook till the soup thickens slightly, about 5 minutes. Add lemon juice, and season with salt, black pepper, and crushed red pepper to taste. Sprinkle with the chopped herbs, cover and let stand for 5 minutes before serving.
Original recipe:
3 1/2 pounds trimmed beef short ribs, or 1 1/2-2 lbs round steak or lamb cut into 1-in pieces
1/2 tsp ground fenugreek seed
3/4 tsp crushed red pepper
2 large garlic cloves, smashed
1/8 tsp sugar
1 tsp salt
2 tsp ground coriander
1/2 tsp dried fenugreek leaves (methi in Indian stores, shenbalile in persian)
1/2 tsp sweet paprika
1/4 tsp freshly ground black pepper
1/2 tsp savory
2 pinches turmeric
1 tbsp vegetable oil
1 large onion, chopped
2 bay leaves
1/2 pound plum tomatoes, peeled, seeded, chopped
1 cup walnuts (I'd use 1 1/2 cups myself)
3 tbsp fresh lemon juice (or more to taste)
1/4 c mixed chopped fresh cilantro, celery leaves, and italian parsley
Note to Bob: "Having eaten some Circassian (expelled Georgians) and Georgian food in Turkey, I'd say this was a bit "watered down" a recipe. I usually add quite a bit more red pepper and lemon juice, as well as coriander and fenugreek leaves and black pepper. The combination of the lemon and the warmth of the black pepper really make this dish for me. I have also played with it a little in adding up to 2 cups of walnuts, making it a little more like a stew, a la Iranian fesenjan though nowhere as thick as that."
Anyway, I am sure you will love this dish! Enjoy. :-)
Bon appetit,
Olga Timokhina
NUTRITION FACTS
Amount per Serving
Calories 415 Calories From Fat 247
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 38%
Cholesterol 107mg 36%
Sodium 352mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 8%
Sugars 0g
Protein 36g
Vitamin A 6% Vitamin C 10%
Calcium 1% Iron 24%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: SOUP
Serves: 8
Credit to Bob Beer for the recipe. Original,as published recipe in body. Comment by Olga Timokhina of RusCuisine.com
I adjusted the spices slightly and recommend serving with a dollop of sour cream... Steve
2 pounds beef round steaks cut to cubes after almost freezing
1 teaspoon ground fenugreek seed (Purchase cracked ones. Seeds are like gravel to grind)
1 teaspoon crushed red pepper flakes
2 large garlic cloves, crushed
1/8 teaspoon sugar
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon dried fenugreek leaves or sub methi/shenbalile powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon savory
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 onion, chopped
4 bay leaves
1/2 pound plum tomatoes, chopped
1 cup chopped walnuts
3 tablespoons lemon juice
1/4 cup chopped cilantro
1. In heavy casserole, cover beef with 2 qts water. Bring to boil over high heat and skim. Reduce heat to low, cover, and simmer till meat is tender, about 2 hours.
2. Meanwhile, place ground fenugreek seed in mortar. Add red pepper and pound well. Add garlic, sugar, and salt; pound to a paste. Stir in the ground coriander, fenugreek leaves, paprika, black pepper, savory, and turmeric, set aside.
3. In a medium skillet, heat oil over low heat. Add onion and bay leaves, cover and cook, stirring frequently, till onion is very soft, about 10 minutes. Stir in tomatoes and pounded spices, and cook, stirring, for 10 minutes. Remove from heat.
4. Remove meat from the casserole and strain soup through a colandar into a large bowl. Skim fat from the liquid. Remove and discard bones, gristle, and hard pieces of fat from the beef. Cut the meat into 1-inch pieces. Return the meat and strained liquid to the casserole (you can omit this step if using boneless meat of course; just skim the fat).
5. In a food processor, puree the walnuts to a smooth paste. Add 1/2 c of the beef cooking liquid and process till creamy and smooth. Add to casserole along with the onion-tomato mixture and bring to a boil over moderately high heat. Cook till the soup thickens slightly, about 5 minutes. Add lemon juice, and season with salt, black pepper, and crushed red pepper to taste. Sprinkle with the chopped herbs, cover and let stand for 5 minutes before serving.
Original recipe:
3 1/2 pounds trimmed beef short ribs, or 1 1/2-2 lbs round steak or lamb cut into 1-in pieces
1/2 tsp ground fenugreek seed
3/4 tsp crushed red pepper
2 large garlic cloves, smashed
1/8 tsp sugar
1 tsp salt
2 tsp ground coriander
1/2 tsp dried fenugreek leaves (methi in Indian stores, shenbalile in persian)
1/2 tsp sweet paprika
1/4 tsp freshly ground black pepper
1/2 tsp savory
2 pinches turmeric
1 tbsp vegetable oil
1 large onion, chopped
2 bay leaves
1/2 pound plum tomatoes, peeled, seeded, chopped
1 cup walnuts (I'd use 1 1/2 cups myself)
3 tbsp fresh lemon juice (or more to taste)
1/4 c mixed chopped fresh cilantro, celery leaves, and italian parsley
Note to Bob: "Having eaten some Circassian (expelled Georgians) and Georgian food in Turkey, I'd say this was a bit "watered down" a recipe. I usually add quite a bit more red pepper and lemon juice, as well as coriander and fenugreek leaves and black pepper. The combination of the lemon and the warmth of the black pepper really make this dish for me. I have also played with it a little in adding up to 2 cups of walnuts, making it a little more like a stew, a la Iranian fesenjan though nowhere as thick as that."
Anyway, I am sure you will love this dish! Enjoy. :-)
Bon appetit,
Olga Timokhina
NUTRITION FACTS
Amount per Serving
Calories 415 Calories From Fat 247
% Daily Value*
Total Fat 27g 42%
Saturated Fat 8g 38%
Cholesterol 107mg 36%
Sodium 352mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 2g 8%
Sugars 0g
Protein 36g
Vitamin A 6% Vitamin C 10%
Calcium 1% Iron 24%
* Percent Daily Values are based on a 2,000 calorie diet.
Thursday, May 1, 2008
Polish Dill Pickle Soup
Polish Dill Pickle Soup
Book: Steve's Diabetic Recipe Book ll
Chapter: soups
I found this recipe folded up in a jacket pocket, just before I was going to toss the jacket in the washing machine. I don't know who gave it to me nor it's origin. If somebody claims to be the author, I'd be happy to credit them.
This soup is really good and crys for a side of kielbasa. You had better think about some crusty bread to go with it. The carb numbers are very low.
Serves: 10
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 14 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 packets Chicken Bouillon Herb-Ox Sodium Free
2 medium carrots, coarsely grated
2 cups baker potatoes, peeled and cubed
2 ribs celery, thinley sliced
5 Polish dill pickles coarsely grated (don't use Kosher dills)
1/2 cup milk
2 tablespoons flour
1 egg
6 ounces sour cream
Pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried dill weed
In a soup pot, using a diffuser, sweat the carrots and celery.
Add broth, bouillon, and potato.
Bring to a boil. Lower heat and simmer, covered for 10-15 minutes. (Until the potato softens)
Add grated pickle and continue cooking for 10-15 minutes.
In a small bowl, beat milk and flour until smooth. Temper with a small amount of the hot soup.
Add it to the pot and bring to a boil until slightly thickened.
Remove pot from the heat.
Add the pepper, parsley and dill weed. Stir.
In a small bowl, beat egg and sour cream. Temper with a small amount of the hot soup.
Add to soup and stir until smooth.
Serve.
Freezes and reheats reasonably well with a little bit of curdling to the texture.
NUTRITION FACTS
Amount Per Serving
Calories 68 Calories from Fat 21
% Daily Value*
Total Fat 2g 4%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 221mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g
Vitamin A 96% Vitamin C 5%
Calcium 3% Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve's Diabetic Recipe Book ll
Chapter: soups
I found this recipe folded up in a jacket pocket, just before I was going to toss the jacket in the washing machine. I don't know who gave it to me nor it's origin. If somebody claims to be the author, I'd be happy to credit them.
This soup is really good and crys for a side of kielbasa. You had better think about some crusty bread to go with it. The carb numbers are very low.
Serves: 10
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 14 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 packets Chicken Bouillon Herb-Ox Sodium Free
2 medium carrots, coarsely grated
2 cups baker potatoes, peeled and cubed
2 ribs celery, thinley sliced
5 Polish dill pickles coarsely grated (don't use Kosher dills)
1/2 cup milk
2 tablespoons flour
1 egg
6 ounces sour cream
Pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried dill weed
In a soup pot, using a diffuser, sweat the carrots and celery.
Add broth, bouillon, and potato.
Bring to a boil. Lower heat and simmer, covered for 10-15 minutes. (Until the potato softens)
Add grated pickle and continue cooking for 10-15 minutes.
In a small bowl, beat milk and flour until smooth. Temper with a small amount of the hot soup.
Add it to the pot and bring to a boil until slightly thickened.
Remove pot from the heat.
Add the pepper, parsley and dill weed. Stir.
In a small bowl, beat egg and sour cream. Temper with a small amount of the hot soup.
Add to soup and stir until smooth.
Serve.
Freezes and reheats reasonably well with a little bit of curdling to the texture.
NUTRITION FACTS
Amount Per Serving
Calories 68 Calories from Fat 21
% Daily Value*
Total Fat 2g 4%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 221mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g
Vitamin A 96% Vitamin C 5%
Calcium 3% Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.
Monday, January 28, 2008
Coffee Potato soup
Coffee Potato Soup
A stray comment on a blog or in a chat room regarding Potato Coffee soup sent me on a quest. Google really wasn't much help.
It may have originated with a gag picture someone posted of a marquee.
I did find a commercial recipe but it was really just mashed potatoes with a little coffee and some cream. It sounded pretty bland. With a little tweaking, I came up with this recipe on the first try and am very satisfied.
Serves: 4
Book: Steve's Diabetic Recipe Book
Chapter: soups
1/2 ounce grated or finely chopped onions
2 pounds baker potatoes cut in half
Water for boiling or pressure cooker
4 tablespoons butter
1 pint half and half
1 cup freshly brewed coffee
8 ounces Swanson Chicken Broth
Salt and pepper to taste
Sliced almonds as garnish
In a soup pot, sweat the onions in a little of the butter. Don't allow to brown. Set aside.
In 2 quarts water, cook the potatoes in the pressure cooker for five minutes. Allow to cool down a little after steam subsides.
Rice the potatoes into the soup pot.
Set the stove burner to medium.
Add the rest of the butter.
Gently whisk.
Add the half and half, coffee and broth.
Gently whisk.
Add salt and pepper to taste.
When the soup comes to temperature, serve, garnishing with the almonds.
NUTRITION FACTS
Amount Per Serving
Calories 872 Calories from Fat 253
% Daily Value*
Total Fat 26g 41%
Saturated Fat 9g 44%
Cholesterol 70mg 23%
Sodium 586mg 77%
Total Carbohydrate 36g 12%
Dietary Fiber 3g 11%
Sugars 6g
Protein 7g
Vitamin A 16% Vitamin C 23%
Calcium 9% Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
A stray comment on a blog or in a chat room regarding Potato Coffee soup sent me on a quest. Google really wasn't much help.
It may have originated with a gag picture someone posted of a marquee.
I did find a commercial recipe but it was really just mashed potatoes with a little coffee and some cream. It sounded pretty bland. With a little tweaking, I came up with this recipe on the first try and am very satisfied.
Serves: 4
Book: Steve's Diabetic Recipe Book
Chapter: soups
1/2 ounce grated or finely chopped onions
2 pounds baker potatoes cut in half
Water for boiling or pressure cooker
4 tablespoons butter
1 pint half and half
1 cup freshly brewed coffee
8 ounces Swanson Chicken Broth
Salt and pepper to taste
Sliced almonds as garnish
In a soup pot, sweat the onions in a little of the butter. Don't allow to brown. Set aside.
In 2 quarts water, cook the potatoes in the pressure cooker for five minutes. Allow to cool down a little after steam subsides.
Rice the potatoes into the soup pot.
Set the stove burner to medium.
Add the rest of the butter.
Gently whisk.
Add the half and half, coffee and broth.
Gently whisk.
Add salt and pepper to taste.
When the soup comes to temperature, serve, garnishing with the almonds.
NUTRITION FACTS
Amount Per Serving
Calories 872 Calories from Fat 253
% Daily Value*
Total Fat 26g 41%
Saturated Fat 9g 44%
Cholesterol 70mg 23%
Sodium 586mg 77%
Total Carbohydrate 36g 12%
Dietary Fiber 3g 11%
Sugars 6g
Protein 7g
Vitamin A 16% Vitamin C 23%
Calcium 9% Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, November 14, 2007
Sauerkraut Soup
Sauerkraut soup
Book: Steve' diabetic recipe book
Chapter: SOUP
Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen. Home made broth would reduce the sodium numbers.
Serves: 24
4 pounds bagged sauerkraut
1 ham hock or 2 ham shanks, smoked
4 potatoes
2 cups diced ham
1 pound polish sausage
2 49 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 tablespoons paprika
1 teaspoon peppercorns
3 bay leaves
1 pint sour cream
Drain kraut. I don't rinse it because it loses some tang when reheated. Rinse if you like less tang.
Put ham hock, 1/4 of the broth and sauerkraut in Dutch oven or heavy soup pot.
Cook on medium for 2 to 3 hours. I use a diffuser to prevent burning.
Add enough broth during cooking to keep moist so sauerkraut does not burn.
Dice the potatoes and add to pot. Add the bay leaf and peppercorns. Add enough broth to cover ingredients.
Cook until potatoes are tender. Add ham,and sausage.
Take ham hock out to cool before dicing, then return back to soup.
Mix the sour cream with some broth and add to pot.
Add paprika and balance of broth.
Bring to temperature and serve.
Serves 24 but you can easily halve the recipe.
Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen
NUTRITION FACTS
Amount Per Serving
Calories 218 Calories from Fat 73
% Daily Value*
Total Fat 8g 13%
Saturated Fat 4g 18%
Cholesterol 61mg 20%
Sodium 729mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Sugars 2g
Protein 14g
Vitamin A 12% Vitamin C 14%
Calcium 3% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: SOUP
Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen. Home made broth would reduce the sodium numbers.
Serves: 24
4 pounds bagged sauerkraut
1 ham hock or 2 ham shanks, smoked
4 potatoes
2 cups diced ham
1 pound polish sausage
2 49 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 tablespoons paprika
1 teaspoon peppercorns
3 bay leaves
1 pint sour cream
Drain kraut. I don't rinse it because it loses some tang when reheated. Rinse if you like less tang.
Put ham hock, 1/4 of the broth and sauerkraut in Dutch oven or heavy soup pot.
Cook on medium for 2 to 3 hours. I use a diffuser to prevent burning.
Add enough broth during cooking to keep moist so sauerkraut does not burn.
Dice the potatoes and add to pot. Add the bay leaf and peppercorns. Add enough broth to cover ingredients.
Cook until potatoes are tender. Add ham,and sausage.
Take ham hock out to cool before dicing, then return back to soup.
Mix the sour cream with some broth and add to pot.
Add paprika and balance of broth.
Bring to temperature and serve.
Serves 24 but you can easily halve the recipe.
Recipe inspired by Gretchen Eichentopf, Otto’s Sausage Kitchen
NUTRITION FACTS
Amount Per Serving
Calories 218 Calories from Fat 73
% Daily Value*
Total Fat 8g 13%
Saturated Fat 4g 18%
Cholesterol 61mg 20%
Sodium 729mg 30%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Sugars 2g
Protein 14g
Vitamin A 12% Vitamin C 14%
Calcium 3% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Thursday, November 8, 2007
Fire Roasted Tomato and Basil Soup
12 large (about 2 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
Preheat oven to 450 F.
Combine tomatoes and garlic in a large bowl, toss with 1/4 cup of the olive oil, balsamic vinegar, salt and pepper. Spread tomatoes & garlic out on 1 or 2 large baking sheets lined with baking paper. Roast in oven for 35 to 40 minutes until very dark in spots. Let cool slightly. In a large sauce pan or pot, heat remaining olive oil, add onions and a pinch of salt. Cook over low heat until onions are soft and golden, about 8-10 minutes. Add the basil leaves and sautee with the onion for about 1 minute. Add tomatoes, garlic and 2 cups of water to the pan, bring mixture to a simmer and cook for about 10 minutes. Season with more salt and pepper to taste. Puree mixture in a blender or use an immersion blender directly in the pot until soup is smooth.
*To make the soup richer and creamier, add 1/4 to 1/2 cup cream (or more if you like) after soup has simmered about 8 minutes so it warms gently. If you are freezing or refrigerating the soup to serve later, add the cream when you reheat it. Makes about 8 cups.
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
Preheat oven to 450 F.
Combine tomatoes and garlic in a large bowl, toss with 1/4 cup of the olive oil, balsamic vinegar, salt and pepper. Spread tomatoes & garlic out on 1 or 2 large baking sheets lined with baking paper. Roast in oven for 35 to 40 minutes until very dark in spots. Let cool slightly. In a large sauce pan or pot, heat remaining olive oil, add onions and a pinch of salt. Cook over low heat until onions are soft and golden, about 8-10 minutes. Add the basil leaves and sautee with the onion for about 1 minute. Add tomatoes, garlic and 2 cups of water to the pan, bring mixture to a simmer and cook for about 10 minutes. Season with more salt and pepper to taste. Puree mixture in a blender or use an immersion blender directly in the pot until soup is smooth.
*To make the soup richer and creamier, add 1/4 to 1/2 cup cream (or more if you like) after soup has simmered about 8 minutes so it warms gently. If you are freezing or refrigerating the soup to serve later, add the cream when you reheat it. Makes about 8 cups.
Sunday, October 28, 2007
Mushroom Lentil Soup with Blue Cheese
I really like it. I cut the amount of cumin in half because I like just enough cumin to make it hard to identify. You could "up the ante" of lentils if you want a thicker soup. I used about 50% more lentils in my second batch. If you use "store bought" beef broth, try to find a low salt version. This soup doesn't need any extra salt.
Credit to: Laurie Balcom
Betterecipes.com
Mushroom Lentil Soup with Blue Cheese
This soup with red lentils, mushrooms, carrots, onions, beef broth & red wine, is cooked with a variety of spices, and served with blue cheese & almonds.
Ingredients:
2 slices bacon, diced
1 medium onions, minced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 medium carrots, finely diced
1 cup mushrooms, sliced thin
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1 teaspoon fresh thyme, minced
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1/2 cup red lentils, rinsed and picked through
1/2 cup red wine (Merlot)
5 cups (reduced-sodium) beef broth
3 ounces blue cheese, crumbled
6 Tablespoons slivered almonds, toasted and chopped
Method
In a large stockpot over medium heat, add bacon and onions and cook until they soften (4 minutes). Add garlic, ginger and carrots. Cook until carrots are almost tender (3 minutes). Add mushrooms, cumin seed and coriander seed. Cook, stirring constantly, until fragrant, about 2 minutes. Add thyme, cayenne, cinnamon, lentils and wine. Cook an additional 2 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the lentils are very soft and falling apart, about 45 minutes. Serve immediately; garnishing each bowl with 1/2 ounce blue cheese and 1 tablespoonful of slivered almonds.
Notes: This recipe is a perfect soup for an Autumn day. It is even better the next day.
Number of servings: 6
Credit to: Laurie Balcom
Betterecipes.com
Mushroom Lentil Soup with Blue Cheese
This soup with red lentils, mushrooms, carrots, onions, beef broth & red wine, is cooked with a variety of spices, and served with blue cheese & almonds.
Ingredients:
2 slices bacon, diced
1 medium onions, minced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 medium carrots, finely diced
1 cup mushrooms, sliced thin
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1 teaspoon fresh thyme, minced
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1/2 cup red lentils, rinsed and picked through
1/2 cup red wine (Merlot)
5 cups (reduced-sodium) beef broth
3 ounces blue cheese, crumbled
6 Tablespoons slivered almonds, toasted and chopped
Method
In a large stockpot over medium heat, add bacon and onions and cook until they soften (4 minutes). Add garlic, ginger and carrots. Cook until carrots are almost tender (3 minutes). Add mushrooms, cumin seed and coriander seed. Cook, stirring constantly, until fragrant, about 2 minutes. Add thyme, cayenne, cinnamon, lentils and wine. Cook an additional 2 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the lentils are very soft and falling apart, about 45 minutes. Serve immediately; garnishing each bowl with 1/2 ounce blue cheese and 1 tablespoonful of slivered almonds.
Notes: This recipe is a perfect soup for an Autumn day. It is even better the next day.
Number of servings: 6
Saturday, September 29, 2007
Butternut Squash, Bean and Chicken Soup
Butternut Squash and Bean Soup
Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Inspired by a chefs tm Kitchen recipe. Easiest to make in a pressure cooker. 10 minutes under pressure or 40 minutes on stovetop.
Serves: 8
1 pound chicken breasts grilled, fried or "George Foremanized". Cut to half inch cubes.
3 tablespoons olive oil
6 ounces diced carrots
2 ribs celery, diced
8 ounces diced onions
3 cloves minced garlic
2 pounds butternut squash, peeled, seeded, cubed or nuke and scoop out.
28 ounces diced tomatoes
1 15-ounce can canellini (white) kidney beans
1 49 1/2-ounce can Swanson Chicken Broth
1 14 1/2-ounce can Swanson Chicken Broth
8 cups Savoy cabbage, cored and shredded
6 cups curly kale, Swiss chard or leaf kale
1 bay leaf
2 ounces parmesan cheese
Peppercorn as an option
Prepare chicken and set aside.
Warm the olive oil in the pressure cooker.
Saute the carrots, celery and onions 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the butternut squash, tomatoes, one half the cannellini beans, broth, cabbage, kale and bay leaf. Stir ingredients.
Cook under pressure for 10 minutes. (If using a soup pot, cook40 minutes or until vegetables are tender)
Use the normal pressure release.
Using a stick blender, purée the soup to desired consistency.
Season to taste with salt and pepper.
Add the remaining beans and the cooked chicken.
Return to temp.
Serve with grated Parmesan cheese
Serves 8.
NUTRITION FACTS
Amount Per Serving
Calories 689 Calories from Fat 105
% Daily Value*
Total Fat 12g 19%
Saturated Fat 3g 16%
Cholesterol 19mg 6%
Sodium 1063mg 44%
Total Carbohydrate 31g 10%
Dietary Fiber 10g 39%
Sugars 3g
Protein 18g
Vitamin A 105% Vitamin C 180%
Calcium 21% Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet.
Navy Bean Soup (pressure cooker recipe)
Navy Bean Soup (Pressure Cooker)
Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Gets very thick and needs thinning before reheating. Freezes quite well. A favorite bean soup.
Serves: 6
1 cup chopped carrots
2 cups chopped celery (2 ribs)
1 1/2 cups chopped onions
1 clove chopped garlic
1 teaspoon worcestershire sauce
2 tablespoons olive oil
1 pound dry navy beans
1 14 1/2-ounce can diced tomatoes
1 49 1/2-ounce can Swanson Chicken Broth
Salt and pepper to taste
Heat 1 tablespoon of the olive oil in the pressure
cooker.
Add first 5 ingredients and saute for 2 minutes. Be careful not to burn the garlic.
Stir in the second tablespoon of oil. Add the remaining ingredients and stir well.
Cook at pressure for 20 minutes.
Use the Normal Release Method.
Serve immediately.
Add additional broth when reheating because soup will thicken as it stands.
NUTRITION FACTS
Amount Per Serving
Calories 335 Calories from Fat 40
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 56g 19%
Dietary Fiber 9g 35%
Sugars 2g
Protein 17g
Vitamin A 85% Vitamin C 41%
Calcium 16% Iron 31%
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday, May 6, 2007
Bouillabaisse
Stock internet photo
D Bouillabaisse
Book: Steve' diabetic recipe book
Chapter: SOUP
Really good. Can be served with a sauce rouille and crusty bread or crostini. Choose fresh tomatoes or canned (if low sodium). Some canned tomatoes are so salty they can ruin a soup.
Serves: 16
1 pound shrimp
1 pound scallops
1 pound shellfish
Any combination of firm ocean fish, shellfish, scallop,etc. will work. Fresh is better.
3 tablespoons olive oil
2 leeks, washed and sliced
1 fennel bulb, chopped
1/2 cup onions, chopped
1/4 cup parsley, chopped
2 teaspoons garlic minced
1/8 teaspoon thyme
1/2 teaspoon white pepper
1/8 teaspoon sage, rubbed
1 pinch saffron threads
1 orange, zested and juiced
2 28-ounce cans tomatoes, diced
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat" Home made is much better if you have it.
1 8 1/2-ounce bottle clam juice
Saute leeks and onions in olive oil until wilted. Add parsley and garlic. Cook on medium heat, stirring until combined. Add thyme, sage and saffron, stir and cook one to two minutes. Add orange zest and juice, tomatoes, broth and clam juice. Season with white pepper. At time of service, bring base up to simmer. Add shellfish, then fish. Cook until all seafood is just done. Serve in medium sized bowls accompanied by crostini or crusty bread.
NUTRITION FACTS
Amount Per Serving
Calories 108 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 56mg 19%
Sodium 412mg 17%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Sugars 0g
Protein 13g
Vitamin A 13% Vitamin C 33%
Calcium 1% Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.
Friday, April 27, 2007
Borscht
RUSSIAN BORSCHT
Book: Steve' diabetic recipe book
Chapter: SOUP
Beets, Cabbage, Beef. Very filling. Serve w/ heavy bread and lite sour cream. Very low carbs. The bread will add some to your meal to prevent a sugar low. Sodium levels are high but you can substitute fresh or lo salt versions for the canned items. No need to add sugar, xylitol or stevia. The soup is sweet enough as it is. Can add more vinegar, or add mushrooms and turnips. This is not a one beet, poor man's borscht. Very thick and hearty.
Serves: 16
2 pounds beef sirloin steaks, cut up 1/2 to 3/4 inch cubes. Remove as much fat as possible.
4 ounces bacon, cooked to near crisp in soup pot. Save fat for browning beef.
1 49 1/2-ounce can chicken broth
1 32-fluid ounce box beef broth
3 15-ounce cans sliced beets, drained and cut into 3/8 inch julienne or similar
1 medium onion, chopped
1 14 1/2-ounce can diced or pureed tomatoes
1 pound carrots, baby sized or sliced
1 pound shredded cabbage
2 tablespoons butter
Pepper, to taste
3 bay leaves
3 tablespoons vinegar
Lite sour cream, for garnish/topping
In a soup pot, place bay leaves, chicken and beef broths. Start to heat . In a high sided frying pan or pot, nearly crisp the bacon. Remove bacon, cut up or crumble and place in soup pot. In the bacon renderings, sweat or sauté the onions, then place them in soup pot. Brown the beef. Add to the soup pot. Simmer 1 1/2 hours.
In the frying pan or pot add a little butter. Add carrots for a few minutes. Add cabbage for a few minutes. When the cabbage is wilted/reduced add to the soup pot. Add rest of ingredients (except sour cream) and simmer 15-30 minutes. You can use the canned beet juice if it isn't a high sodium brand, otherwise, discard. Too salty? Add some diced potato for last simmer. It doesn't really "suck up" the salt. It just spreads the salt around in the greater volume of veggies.
NUTRITION FACTS
Amount Per Serving
Calories 337 Calories from Fat 133
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 24%
Cholesterol 114mg 38%
Sodium 1507mg 76%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 7%
Sugars 5g
Protein 37g
Vitamin A 123% Vitamin C 34%
Calcium 2% Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: SOUP
Beets, Cabbage, Beef. Very filling. Serve w/ heavy bread and lite sour cream. Very low carbs. The bread will add some to your meal to prevent a sugar low. Sodium levels are high but you can substitute fresh or lo salt versions for the canned items. No need to add sugar, xylitol or stevia. The soup is sweet enough as it is. Can add more vinegar, or add mushrooms and turnips. This is not a one beet, poor man's borscht. Very thick and hearty.
Serves: 16
2 pounds beef sirloin steaks, cut up 1/2 to 3/4 inch cubes. Remove as much fat as possible.
4 ounces bacon, cooked to near crisp in soup pot. Save fat for browning beef.
1 49 1/2-ounce can chicken broth
1 32-fluid ounce box beef broth
3 15-ounce cans sliced beets, drained and cut into 3/8 inch julienne or similar
1 medium onion, chopped
1 14 1/2-ounce can diced or pureed tomatoes
1 pound carrots, baby sized or sliced
1 pound shredded cabbage
2 tablespoons butter
Pepper, to taste
3 bay leaves
3 tablespoons vinegar
Lite sour cream, for garnish/topping
In a soup pot, place bay leaves, chicken and beef broths. Start to heat . In a high sided frying pan or pot, nearly crisp the bacon. Remove bacon, cut up or crumble and place in soup pot. In the bacon renderings, sweat or sauté the onions, then place them in soup pot. Brown the beef. Add to the soup pot. Simmer 1 1/2 hours.
In the frying pan or pot add a little butter. Add carrots for a few minutes. Add cabbage for a few minutes. When the cabbage is wilted/reduced add to the soup pot. Add rest of ingredients (except sour cream) and simmer 15-30 minutes. You can use the canned beet juice if it isn't a high sodium brand, otherwise, discard. Too salty? Add some diced potato for last simmer. It doesn't really "suck up" the salt. It just spreads the salt around in the greater volume of veggies.
NUTRITION FACTS
Amount Per Serving
Calories 337 Calories from Fat 133
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 24%
Cholesterol 114mg 38%
Sodium 1507mg 76%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 7%
Sugars 5g
Protein 37g
Vitamin A 123% Vitamin C 34%
Calcium 2% Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.
Monday, April 16, 2007
Carrot Chowder
D Carrot Chowder
Book: Steve' diabetic recipe book
Chapter: SOUP
This recipe is based on an award winning recipe invented by Melanie Zimmerman. It has been tweaked to make it diabetic friendly
If you don't like the idea of condensed soup, make some from scratch.
Low carb meal. You might need some crusty bread to prevent a sugar low.
Serves: 10
2 pounds lean ground beef
1 teaspoon pepper
2 tablespoons olive oil
3 ribs diced celery
1 diced green pepper
1 cup diced, sweet onions
10 ounces shredded carrots
1 46-ounce can tomato juice low sodium
4 cups water
2 teaspoons splenda
1/2 teaspoon garlic powder
1/2 teaspoon powdered marjoram (1 T dried flakes)
4 10 3/4-ounce cans cream of celery soup low sodium condensed
In a pan, brown beef, drain most fat and set aside. Don't clean the pan. You want as much beef flavor as possible for the vegetables.
In the pan, with a little EVOO, saute celery, peppers and onions approximately 5 minutes.
Then add carrots and simmer additional 5 minutes.
To a soup pot, add tomato juice, cream of celery soup, water, vegetables, beef, splenda, garlic powder, and marjoram.
Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes.
Tastes better the next day. Keeps five days in the fridge. Freezes quite well.
NUTRITION FACTS
Amount Per Serving
Calories 316 Calories from Fat 109
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 53%
Cholesterol 57mg 19%
Sodium 315mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 17g
Vitamin A 129% Vitamin C 63%
Calcium 4% Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: SOUP
This recipe is based on an award winning recipe invented by Melanie Zimmerman. It has been tweaked to make it diabetic friendly
If you don't like the idea of condensed soup, make some from scratch.
Low carb meal. You might need some crusty bread to prevent a sugar low.
Serves: 10
2 pounds lean ground beef
1 teaspoon pepper
2 tablespoons olive oil
3 ribs diced celery
1 diced green pepper
1 cup diced, sweet onions
10 ounces shredded carrots
1 46-ounce can tomato juice low sodium
4 cups water
2 teaspoons splenda
1/2 teaspoon garlic powder
1/2 teaspoon powdered marjoram (1 T dried flakes)
4 10 3/4-ounce cans cream of celery soup low sodium condensed
In a pan, brown beef, drain most fat and set aside. Don't clean the pan. You want as much beef flavor as possible for the vegetables.
In the pan, with a little EVOO, saute celery, peppers and onions approximately 5 minutes.
Then add carrots and simmer additional 5 minutes.
To a soup pot, add tomato juice, cream of celery soup, water, vegetables, beef, splenda, garlic powder, and marjoram.
Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes.
Tastes better the next day. Keeps five days in the fridge. Freezes quite well.
NUTRITION FACTS
Amount Per Serving
Calories 316 Calories from Fat 109
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 53%
Cholesterol 57mg 19%
Sodium 315mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 17g
Vitamin A 129% Vitamin C 63%
Calcium 4% Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
Monday, March 26, 2007
Hot and Sour Soup
Hot and Sour Soup
Pretty flexible with what is in the fridge. Recipe is a little light on vinegar for those who prefer it that way. Add more to your taste. I do. You can dress the presentation with some green onion. The recipe is easily halved. Serves: 16 Keeps well 3-4 days but mellows and needs an infusion of heat and sour.
2 49 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
20 ounces chicken breasts
4 tablespoons cornstarch or tapioca starch (I prefer tapioca)
1 pound firm tofu cut into small cubes or chunks
1/2 pound mushrooms
1 1/3 ounces mushroom dried black (dried black fungus) soak in water one hour to soften
4 tablespoons soy sauce
5 tablespoons vinegar or more to taste.
2 teaspoons fresh or ground ginger 2 teaspoons black pepper or 4 dried chili peppers or similar
2 eggs lightly beaten
2 cups fresh bean sprouts or one 14 ounce can.
4 ounces julienned snow peas
4 ounces julienned bamboo shoots
1 tablespoon sesame oil
Nuke or G. Forman the chicken breasts and dice to 1/2 inch cube.
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu, chicken, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring just to a boil over high heat.
Reduce the heat to low, stir in the cornstarch mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts, pea pods and bamboo shoots. Simmer for 1 to 2 minutes, or until heated through, stirring occasionally.
Add the sesame oil; mix well and serve. Dress with some green onion, if desired.
Note for diabetics: Carb count is very low, even with two bowls full. Serve with a roll, bread or crackers to prevent a low sugar condition.
NUTRITION FACTS Amount Per Serving Calories 75 Calories from Fat 15 % Daily Value* Total Fat 3g 4% Saturated Fat 0g 2% Cholesterol 25mg 8% Sodium 715mg 30% Total Carbohydrate 5g 2% Dietary Fiber 0g 1% Sugars 2g Protein 7g Vitamin A 1% Vitamin C 16% Calcium 6% Iron 3% * Percent Daily Values are based on a 2,000 calorie diet.
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