Hot and savory soup on a cool night can make any meal a hit. Soups are enjoyed universally and internationally. Almost every culture and country has their soup specialties or signature soups. The Japanese are famous for Ramen, Italians have their Minestrone, the Greeks are known for their Kakavia or fish soup. Of course, Amera has it's own regional favorites like New England Clam Chowder and New Orleans gumbo. Check out them demonstration video below for Healthy Recipes - Homemade Chicken Soup.
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Soups come in two main varieties, clear soups and thick soups. Many of the bases for soups are credited to the French. But soup is as old as humankind and the French merely refined and perfected soup. The French names for clear soups are bouillon and consommé. Although the simplest form of soup, these two basics can be used to create spectacular culinary delights.
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Dante Blue's Fresh Tomato Soup
4 cups fresh tomatoes, chopped
1 cup red onion, diced
1/2 teaspoon ground cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all purpose flour or low carb coconut flour
2 teaspoons white sugar, or Splenda
1 teaspoon salt
1/2 teaspoon white pepper
Place a stockpot over medium heat and combine tomatoes, onions, cloves and chicken broth. Bring to a boil, lower heat and simmer for 15 minutes stirring often. Remove from heat. Let cool, then run the soup through a food mill or sieve into a large bowl. Discard strained food chunks. In a stockpot, melt butter over medium heat. Stir in flour to form a roux. Cook, stirring often until roux is a medium brown. Gradually whisk in tomato mixture, careful that no lumps form. Blend in sugar or Splenda. Add salt and pepper to taste.
Laurel’s Bistro Style Broccoli Soup Serves 6
2 tablespoons butter
2 cups broccoli florets, cut bite size
1/2 cup white onion, diced
1 cup potatoes, cubed (low carb - substitute cauliflower)
3 cups chicken broth
1/8 cup white wine
1 tablespoon fresh chives, diced
1 teaspoon salt
1/2 teaspoon black pepper
2 cups milk
For garnish:
6 tablespoons sour cream
3 tablespoons fresh chives, diced
Melt butter and sauté broccoli, onion and potato for 7 – 9 minutes. Add chicken broth, wine, salt and pepper and let simmer for 20 minutes. Process soup in a food processor about 1 minute. Place soup in saucepan, add milk boil for 1 or 2 minutes. Serve hot garnished with sour cream and chives.
Easy Artichoke Cheese Soup Rewrite
1/2 cup butter
1 white onion, chopped
1 - 16 ounce package artichokes chopped
-Or- 2 cups broccoli, chopped
4 - 14.5 ounce cans chicken broth
1 cup sharp Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 1/2 cups heavy cream
1 cup white wine
1 tablespoon garlic powder
1 teaspoon white pepper
2/3 cup cornstarch (low carb - substitute )
1 cup water
Melt butter in a stockpot. Sauté onion in butter until softened. Stir in artichokes or broccoli and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese until melted. Add cream, wine and garlic powder. In a small bowl, dissolve cornstarch into water. Stir into soup and cook, stirring frequently, until thick. Serve hot.
Dante's Week Night Cream of Spinach Soup Serves 4
1 1/2 cups water
3 cubes chicken bouillon
1 - 10 ounce package frozen spinach, chopped
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
Salt and pepper to taste
In a sauce pan, combine water, bouillon, and spinach. Bring to a boil and cook until tender. Melt butter in another saucepan. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with onion, salt and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Recipes courtesy of 'Easy Gourmet on a Budget' by Carol Bardelli.
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