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Tag Archives: Soup

Bridemaid’s Slimming Soup

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Sorry about hitting you with the extreme close-up right away, but the other shots had a little shine and I did NOT want you to think that this soup is greasy.  Let me tell you about this soup:

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It is fabulous!  First of all, it makes eight servings.  I’m usually good for four.  Five is pretty much the limit.  I figured I could throw some sausage in there and give the leftovers to my husband.  He never even knew it was in the fridge.  I ate it all by myself.

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Those are leeks back there.

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I may have gone a little overboard on the thyme, but have you ever heard anyone say, uh, I think there’s too much thyme in here?

Here’s the basics:  cook a cup of barley and set aside.  Saute all of the above for about 12 minutes.  Add six cups of chicken/vegetable stock and bring to a simmer.  Add two cups of chopped kale and simmer for ten.  Stir in the cooked barley.

Here’s where it gets crazy:  add 1/2 cup of walnuts.  If you think it’s nuts to add nuts to soup, think again.  They add a nice little crunch.

This was in CK’s seven-day plan.  Apparently if you have to be in a wedding and wear a fancy dress it should help you slim down.  CK has done this several times.  Personally, I’ve been an MOH or a BM four times, but the only wedding I ever slimmed down for was my own.  If I was more organized I would torture you with some photographic evidence.  You’re welcome.

Anyway, CK recommends a toasted pita with the soup.  I am a wholehearted dip-your-PB&J-into-your-soup kind of girl.  And a few saltines on the end won’t hurt either.  I’m here to tell you that the toasted pita was an excellent choice.  I scooped some soup by the bite.

Eat Well and Savor.

 

 

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Creamy Tomato Soup

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It looks like I opened a can of Campbell’s, doesn’t it?  Wrong.

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If you can cut an onion then you can make this soup.  This recipe is an Ellie Krieger Comfort Food Fix and she nailed it.

For some reason I thought that I could actually eat this without a grilled cheese.  Not possible.

One other thing, treat yourself to an immersion blender.

Eat Well and Savor.

 

Dan-Good Cioppino

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This is a great idea, in theory.  Just add some seafood to tomato soup.

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In reality I think I failed on execution.  This is a Hungry Girl recipe.  She calls for 7 cups of creamy tomato soup.  I realize now that she probably doesn’t mean the Campbell’s concentrate that we all know and love, especially since there are no other liquids involved.

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Just throw the soup in a crock pot with some clams, shrimp, crab, and scallops.  Don’t forget the garlic and the bay leaves.  Easy; right?  Between the wrong soup and the shrimp and scallops that turned to rubber after three hours in the crock pot, I found this pretty much inedible.  But my husband ate it.  Speaking of husbands, apparently that’s who Dan is, the husband of Lisa Lillien.

Eat Well and Savor.

 

Meatball Soup

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This just moved to the top of my favorite soup list.

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Thanks, Candice Kumai and Pretty Delicious.

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That’s a lotta meatballs.  Pretty basic:  onions, carrots, chicken broth, and tomato paste.  I’m not sure what made it almost buttery-tasting, but it was delish.  The meatballs are lean ground turkey and kind of a pain to roll, but totally worth it in the end.  Don’t forget to add some zucchini.

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What’s the secret super-awesome ingredient you ask?  Rice.  So homey and so healthy.

CK suggests topping with a slice of avocado, but since Cinco de Mayo I’ve had so many I think my body is beginning to reject them.

Eat Well and Savor.

Creamy Carrot Soup

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The first time I ever had carrot soup was at the Hershey Spa.

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It was so thick and creamy I thought for sure it was not good for me, which did not go with the light and healthy theme at the spa.

Well, thanks to Elizabeth Bard and Lunch in Paris I now know the truth.

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I know Bugs Bunny would be proud.  And I feel like I can see for miles.

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Here’s a little secret:  I didn’t even peel them.

Just sauté an onion or two in olive oil for seven to ten minutes and then add the carrots.  Then cook all of that, partially covered, for 30 minutes.

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Add a few cups of chicken broth and give it a good puree with your favorite wedding present; that is, if you got an  immersion blender, like me.  Then add a few more cups of chicken broth and a cup of milk, along with a touch of ginger and voila.  Give it another puree and you can add more chicken broth if you like until it reaches your preferred consistency.

Now, EB didn’t call for it in the recipe, but I definitely topped it off with a  little bit of salt.  And I’m sure it’s not very French of me, but I did add a few Town House crackers to my bowl.  Cut me some slack, they were reduced fat and I’ve had a box kicking around since Christmas.

Eat Well and Savor.

 

Chinese Corn and Crab Chowder

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Well, according to Ellie Krieger in Comfort Food Fix this is based on a Chinese recipe.  Frankly, I see Chinese corn and I think little baby corn on the cob.  If you think the same way then you’ll be sadly disappointed.

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The soup itself was good and warming.  EK says to puree half the corn in order to add to the creaminess, without adding calories, of course.   One other little secret to make this luxurious:  add an egg.

All in all this was a nice light soup, which I needed after all of those holiday goodies.

Eat Well and Savor.

Butternut Squash Trifecta

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Let me tell you a tale about three little butternut squash.   Squashes?  Squashi?  Squasheaux?  What is the plural?

A while back I picked up Pretty Delicious by Candice Kumai.  I had my eye on it for a long time and finally gave in.   The cover itself is adorable.  Pancakes stacked on a little pink cake plate – need I say more?  I don’t really know too much about her, other than she was on Top Chef and she has a new book called Cook Yourself Sexy.   Who could argue with that?

Recently I made the Creamy Butternut Squash and Apple Soup.   The recipe called for 1-3/4 pounds of squash, which is about five cups.  Apparently the scale was broken at the market that day, because I wound up with three times that amount.

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I know what you’re thinking.  That’s the brownest butternut squash soup you’ve ever seen.   Remember I said that there are apples.  Well, CK didn’t say to peel them, so I didn’t.

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Of course it could also be because my onions got a little crispy.  I can honestly say it didn’t affect the flavor, especially with the addition of almond milk.  Delish and only 241 calories a serving.

Squash number 2 became Hungry Girl’s Bake-Tastic Butternut Squash Fries.  As if I don’t have enough HG books, I picked up her new one a few weeks ago:  Hungry Girl to the Max.  The fries recipe is so simple I didn’t even take a picture.  Sorry.  Just bake them away at 425, flip after 20 and bake for 15 more.  Add a little salt.  I could have eaten the entire squash in one sitting.

Squash number 3 met some cauliflower and a potato and lived happily ever after.  Hungry Swirl Butternut Casserole, where have you been all my life?  In order to get the swirl this does require a little work, but next time I think I can put it all in one bowl.

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There’s a little cheddar and some Laughing Cow mixed with the squash and a teeny bit of butter and fat-free half-and-half in the potato/cauliflower.

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I may have broken a little HG rule and added a little extra cheese on top.  I also didn’t broil it, as she suggested.  I used my 8×8 Pyrex and I’ve heard some horror stories about those babies shattering.  In fact, it says no broiler right on it.

This makes six servings, 146 calories each.  I didn’t really have a plan for what to have with it.  I considered just making it four servings and calling it dinner.  I finally paired it with a little Morningstar Farms riblet.  However, it was SO amazing I think I could have eaten half of it as a meal.  Needless to say, I have found a repeater, my friends, and one I would serve to company to boot.

In other news:  No need to send out the search party.  I’ve just been a little busy with work and decorating for the holidays.  And last week we went to see Rudolph at the Center for Puppetry.  It was bargain-priced, free parking, only an hour, and if you can stand being surrounded by a jillion kids and their annoying mothers on cell phones, this is the show for you.

Also, we’re going to WDW for the Very Merry Christmas Party this weekend!

Eat Well and Savor.