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Post by lavonm on Sept 12, 2019 13:24:16 GMT
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Post by alias123 on Sept 12, 2019 20:25:22 GMT
Dinner tonight was soup & salad. The soup was Trader Joe's sweet potato bisque. I'll even have it as a snack. I pour it in a mug and drink it.
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cyndee
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Posts: 970
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Post by cyndee on Sept 12, 2019 22:08:35 GMT
These are all fairly low-cal soups, and all could be made vegetarian. The "cream of" is in quotes because I usually use low fat milk with great success. I make other soups, but I don't really have recipes for them. Cyndee's βCreamβ of Tomato Soup (approximately 6 servings) 2 Tablespoons butter or olive oil 1 medium yellow onion, peeled and chopped Β½ large carrot, peeled and shredded 3 Tablespoons flour 1 medium bay leaf 4 cups canned peeled plum tomatoes (or San Marzanos), chopped with juice (I use Italian style with basil) 2 teaspoons dried or 3 Tablespoons fresh herb(s) of choice (basil, parsley, lovage, marjoram) 3 cups (or a little more) milk, as desired, whole or low fat (not skim) 1 teaspoon sugar (if needed) 1 teaspoon salt White vinegar to taste (I usually add 1 or 2 teaspoons, and taste. More sugar or milk can be added, if needed) Croutons and extra herbs for topping (optional) Melt butter or oil in medium-sized pot. Add chopped onion and shredded carrot, and cook until softened over medium-low heat. Sprinkle flour over onion mixture and cook, stirring over medium-low heat, for 1 to 2 minutes until light golden colored. Add bay leaf and chopped peeled plum tomatoes with can juice, and stir. Bring to a boil, and then simmer on low heat, covered, for about 15 minutes, stirring frequently to prevent tomatoes from sticking to pan. Remove from heat, and remove bay leaf.
Add herb(s) and let cool for 5 to 10 minutes off heat. If you desire a smooth(er) soup, process in blender or food processor, or in the pot with a hand-held puree/blender wand. Stir in milk. Slowly heat until just under a simmer. Remove from heat and add sugar, salt and/or vinegar to taste. Put in bowls, and top with croutons and/or fresh herbs, if desired.
Celery and Celeriac Soup (approximately 6 servings)
2 to 3 Tablespoons butter or olive oil 3 medium stalks chopped fresh celery and any greens 1 cup celery root (celeriac), peeled and small chopped 1 medium onion, peeled and chopped 3 cups vegetable or chicken broth 1 tsp lovage root (optional) in tied cheese cloth, or 2 Tablespoons fresh parsley or lovage 1 Β½ cups milk (at least low fat) Salt and pepper to taste Croutons and/or chopped celery greens (optional)
Melt butter in medium-sized pot. Add chopped celery, celery root (celeriac) and onion. SautΓ© over medium heat until vegetables begin to get golden brown on edges and soften a bit. Add broth of choice and lovage root (if you have it) or fresh parsley or lovage. Bring to a boil, then turn down and simmer for 30 minutes. Cool for 5-10 minutes off heat. If lovage root was added, remove cheese cloth baggie and dispose of it. Puree the vegetable/stock mixture in pot with hand-held puree/blender wand, or puree in blender (in stages, if needed). With vegetable/stock mixture in pot, slowly add milk or light cream and reheat until under just under a simmer. Add optional salt and pepper to taste. Serve in bowls with optional croutons and/or chopped fresh celery greens.
Bohemian Potato Soup (5 to 6 servings) "Bramboracka" in Czech
2 to 3 Tablespoons butter or olive oil 1 small to medium onion, peeled and chopped 1 medium carrot, peeled and chopped 1 small parsnip or parsley root, peeled and chopped Small chunk celery root (celeriac), peeled and chopped 3 Tablespoons flour 1 liter (4.25 cups) of water 2 medium potatoes, peeled and cubed (sugar-cube sized) 225 grams (8 oz) of fresh mushrooms, sliced (I recommend a medley of wild mushrooms or cremini/baby bellas) Salt and pepper to taste Β½ teaspoon dried marjoram or about 1 Tablespoon fresh marjoram, chopped Β½ teaspoon caraway seed Small bunch of fresh parsley, chopped 2 small beef bouillon cubes (1 large) or 2 teaspoons beef base paste (i.e. Better Than Bouillion) - You can also use roasted veggie base for vegetarian. Extra fresh parsley to garnish (optional)
SautΓ© chopped onion, carrot, parsnip (or parsley root) and celery root (or celery) in butter. Brown slightly. Add flour; keep stirring until all of the flour blends in with the vegetables, about 1-2 minutes.
Add water and potatoes; bring to a boil, stirring occasionally. Add sliced mushrooms, and salt and pepper to taste. Cook until the vegetables and potatoes are done, about 20 minutes. Add beef bouillon, marjoram, caraway seed, and half of the chopped parsley, and simmer for 5 minutes more.
Put in bowls, and sprinkle with some of the remaining fresh parsley.
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cyndee
Transcendent Member
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Posts: 970
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Post by cyndee on Sept 12, 2019 22:27:10 GMT
Here's my French onion soup recipe, based on my mother's. I like mine even better. We never used that much cheese on it, and only added the cheese to the bowled soups (didn't broil it).
My French Onion Soup
4 to 5 medium yellow onions, peeled, halved and thinly sliced 3 Tablespoons butter (and a little extra olive oil, if needed) Β½ teaspoon dried thyme leaves or 2 tsp fresh, chopped Β½ teaspoon caraway seeds 1 large or 2 small bay leaves 4 cups beef broth 2 cups chicken broth 2-3 Tablespoons or more (to taste) of sherry wine Fresh ground pepper to taste Salt to taste (if needed) Croutons Shredded cheese (I usually use Gouda, Swiss, or Gruyere)
Peel, halve, and thinly slice yellow onions, and add to the butter just melted in a medium soup pot. Stir very frequently over medium high to medium heat until onions start softening (and reducing) and turning a pale golden color (about 10 mins). Turn heat to low, cover, and cook for 20 to 30 minutes, stirring occasionally, until a pale or almost medium brown color.
Add thyme, caraway seeds, and bay leaf to caramelized onion and stir for a minute or two. Add beef and chicken broths, stir then cover. Bring to a boil, then turn down to a simmer and simmer for 20 minutes. Add sherry wine, to taste. Stir in freshly ground pepper and either salt or bouillon (see below), to taste. Remove bay leaf.
Ladle soup into bowls and top with croutons and cheese. The cheese will melt on its own.
Note: If a darker and stronger or saltier broth is desired (after adding the sherry), one or two small beef bouillon cubes (or teaspoons of beef base paste) can be added to the pot, to taste.
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Post by hallian on Sept 14, 2019 17:19:11 GMT
Right now, Taco soup seems to be our favorite. It can be modified to include more or less beans and veggies, change the meat from ground beef to ground turkey, make it hotter (or not) by using Rotel tomatoes and green chilies and it is point friendly. It's good year round. This is our favorite! I make it at least once a month and we can eat on it all week.
If you like it hotter you can also use Fire Roasted diced tomatoes along with the Rotel w/green chilies. Yummm.
Since starting WW, I have begun to enjoy my food a lot spicier. Has anyone else found that? I guess spicy = more flavor?
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Post by hallian on Sept 14, 2019 17:20:48 GMT
Dinner tonight was soup & salad. The soup was Trader Joe's sweet potato bisque. I'll even have it as a snack. I pour it in a mug and drink it. This looks good. I'll have to try it. I've been known to drink my tomato soups from a mug.
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Post by linda72 on Sept 14, 2019 18:01:26 GMT
If you like it hotter you can also use Fire Roasted diced tomatoes along with the Rotel w/green chilies. Yummm. My original recipe called for 2 cans of stewed tomatoes. I switched from that to 2 cans of tomatoes that have other things in them (peppers, onions, garlic, etc.) I too like things with more seasoning. I didn't know if it was because of the additional flavors or a decrease in my taste senses due to age!
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Post by zazzles on Sept 14, 2019 20:50:39 GMT
Since starting WW, I have begun to enjoy my food a lot spicier. Has anyone else found that? I guess spicy = more flavor? I think that spicy food makes me feel fuller faster with less food; however, I canβt handle a lot of spice, but I do use onion and garlic a lot.
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