Guest guest Posted April 11, 1999 Report Share Posted April 11, 1999 Buster has placed 4 soup recipes in this file: Cauliflower Puree With Peas Corn Chowder Cream Of Broccoli Soup Curried Mushroom Soup Kathleen * Exported from MasterCook * Cauliflower Puree With Peas Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 20 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cauliflower florets -- (1 head) 3 cups vegetable stock 1 tablespoon brown rice miso 1 tablespoon low-fat cream cheese 1 tablespoon Spike seasoning 1/4 cup scraped and finely cubed carrot 1/4 cup scraped and finely cubed celery 1/4 cup chopped scallion -- white part only (2-3 scallions) 1 teaspoon Louisiana-style hot sauce 1/4 teaspoon ground white pepper 1/2 cup fresh peas or frozen peas -- thawed This deceptively mild soup is actually brimming with flavorful seasonings. The vitamin- and protein-rich brown rice miso, a soybean paste, is stocked in the ethnic section of larger markets and by Asian groceries. Spike seasoning is an herb mix that can be found on your supermarket's spice rack. You can create a variety of robust, healthy vegetable purees using this recipe. Try substituting an equal amount of trimmed and chopped asparagus, carrot, or spinach for the cauliflower. Combine the cauliflower and vegetable stock in a stockpot. Cook over medium heat for about 20 minutes, until the cauliflower is fork tender. Transfer the contents of the pot to a blender, add the miso and cream cheese, and puree until smooth. Return the puree to the stockpot. Add all remaining ingredients except the peas and cook over low heat for about 5 minutes, until the vegetables are tender. Stir in the peas. Serves 4: Fat per serving = 0.5 grams. Calories per serving = 98. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 20 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil cooking spray 1 cup chopped onion (1 medium onion) 6 cups fresh corn kernels -- (12 ears) with any milk collected when removed from the cob 3 cups chicken stock -- fat skimmed off 1/2 cup chopped red bell pepper 1/2 teaspoon chopped fresh rosemary 1/2 teaspoon dried thyme 1/8 teaspoon freshly ground black pepper Cayenne pepper -- to taste 1 tablespoon chopped fresh basil I make this " creamy " corn chowder without any cream! The pureed corn lends the soup its thick, silky texture. Use fresh corn in season; substitute frozen corn only when fresh isn't available. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil. Serves 4: Fat per serving = 3.1 grams. Calories per serving = 229. Removing Corn kernels from the Cob: Remove the husk and silk from an ear of corn. Hold it vertically over a plate positioned to collect the kernels and the milk that will spurt when the kernels are removed from the cob. Scrape down the cob with a sharp knife, releasing the kernels. Rotate the cob and repeat until all kernels have been removed. The process is even easier with the aid of a handy gadget, available from many kitchenware stores, that frees all the kernels in one motion. Fitted with a saw-toothed circle that slips over the tip of the corn, the apparatus is simply pushed down the length of the ear, releasing the kernels. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Of Broccoli Soup Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 14 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 chicken bouillon cube 3 cups broccoli florets and peeled stems (1 large bundle) 24 ounces evaporated skim milk Light vegetable oil cooking spray 1 1/2 cups chopped leek -- white part only (2-3 leeks) 2 tablespoons all-purpose flour 1/2 teaspoon ground nutmeg 1 garlic clove -- peeled and minced 3 tablespoons chopped fresh basil Freshly ground black pepper to taste Because I use low-fat evaporated skim milk instead of heavy cream, this velvety soup has only 1 1/2 grams of fat per serving. Adding the bouillon cube to the water in which the broccoli cooks lends added richness; if you're on a limited-salt diet, use a reduced-sodium bouillon cube. Bring the water to a boil in a medium saucepan over medium heat. Dissolve the bouillon cube in the boiling water. Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender. Put the evaporated milk in a small saucepan. Warm over low heat, just until bubbles begin to form around the edge. Remove the pan from the heat. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the leeks and saute, stirring often, for 7 to 8 minutes, until limp. Stir in the flour and cook for 1 minute. Whisk in the warm evaporated milk. Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth. Reduce the heat to low. Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid. Simmer for 5 minutes more, taking care not to bring the soup to a boil. Remove the pan from the heat and stir in the basil and black pepper. Serves 4: Fat per serving = 1.5 grams. Calories per serving = 211. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Mushroom Soup Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 18 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 1 cup assorted dried oyster or morel and porcini mushrooms (1 ounce dried mushrooms) Light vegetable oil cooking spray 1 1/2 cups chopped leek -- (2-3 leeks) white part only 2 tablespoons all-purpose flour 1 tablespoon curry powder 4 cups skim milk 1 chicken bouillon cube 2 cups chopped fresh portobello mushrooms (3 smallish mushrooms) 4 cups chopped fresh shiitake mushrooms (10-12 mushrooms) 1 tablespoon dry sherry 1 tablespoon chopped fresh chervil This soup is tangy in its mildest rendition, and just gets hotter, depending on the strength of the curry used. For added tastebud tingling, dust with cayenne pepper. Today one can find a variety of marvelous wild mushrooms, even in the supermarket. Use what is available. For the dried mushrooms, I like the mix of oyster, morel, and porcini, but a cup of any single variety can be substituted. Garnish with chopped parsley if you can't find chervil. Pour the boiling water over the dried mushrooms in a bowl and set aside to soak. Preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the leeks and saute for about 3 minutes, stirring constantly, until translucent. Add the flour and curry powder. Stir with a wooden spoon until the leeks are well coated. Add the milk and bouillon cube. Raise the heat to high and cook just until bubbles begin to form around the edge. Reduce the heat to low and whisk until all ingredients are thoroughly combined. Stir in the fresh mushrooms and cook for 5 minutes. Meanwhile, remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop. (Save the soaking liquid for another soup or sauce; here it would thin the soup too much and curdle the skim milk.) Add to the stockpot and cook for 1 minute more. Stir in the sherry. Garnish with the chopped chervil. Serves 4. Fat per serving = 1.6 grams. Calories per serving = 196. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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