3 Soup Recipes: Cream Of Almond Soup, Cream Of Cauliflower Soup, Curried And Creamed Red Pepper Soup

Gourmet Cream of Almond Soup

Ingredients:

6 cups chicken stock

1/2 lb. ground toasted almonds

1/2 cup heavy whipping cream

1/2 cup water

4 egg yolks

chopped parsley

sliced almonds

salt and pepper to taste

Ingredients:

Bring the stock to a boil.

Add the almonds and simmer for fifteen minutes.

Beat the cream, water and the egg yolks together.

Whip the mixture into the stock and remove it from the heat.

Season to taste with salt and pepper.

Garnish with chopped parsley and sliced almonds.

Cream of Cauliflower Soup

Ingredients:

1/2 sweet onion, sliced thin

1 small head of cauliflower florets

1 can Campbell's chicken broth

3 tablespoons olive oil

1 cup water

1 cup 15% cream

dried or fresh, parsley, salt and pepper to taste

dash of Lite Soy Sauce

Instructions:

Heat oil over low heat in large saucepan and sauté onions for 3 minutes.

Add cauliflower and parsley.

Cover partially and cook 8 to 10 minutes more.

Add water and stock and bring to a boil.

Cover partially and simmer 5 minutes.

Puree in blender , gradually adding cream or milk.

Garnish with chives

Makes 6-8 1/2 cup servings

Carbs 3 grams, Protein 2.5 grams

Curried & Creamed Red Pepper Soup

Ingredients:

6 red, yellow, or orange sweet peppers

½ cup chopped red onion

2 tsp. chicken bouillon granules

2 tbsp. curry powder

½ tsp. dried thyme, crushed

½ tsp. dried marjoram, crushed

1 tsp. garlic powder

3 oz. cream cheese

½ cup whipping cream

1 cup water

Sour cream (optional)

Instructions:

Halve peppers, seed, and remove internal membranes.

Place on aluminium-foil covered cookie sheet and roast at 450 degrees for 10 - 15 minutes, until skins start to turn black and bubble.

Place in paper bag to steam and cool.

When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic.

Simmer for 15 minutes.

Add cream cheese cut into chunks.

Puree mixture in blender or food processor until smooth.

Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.

Serves 6

Total calories - 1,351 total grams Carbohydrate - 46.1

Per serving - 226 Calories 7.7 grams Carbohydrate

Comments

3 Soup Recipes: Turkey Meatball Soup, Clam Chowder, Italian Chicken Soup

Turkey Meatball Soup Ingredients: 1 lb. ground turkey 1 clove garlic, minced ½ cup parmesan cheese 2 eggs 3 cup spinach, finely chopped 1 cup diced tomatoes 1 cup Italian seasoned chicken broth Instructions: Mix the ground turkey with minced garlic, parmesan cheese, eggs and finely chopped spinach. Shape them to look like meatballs. Brown them and add tomatoes and Italian seasoned chicken broth. Add water whatever seems right. Add fresh 2 cups fresh spinach leaves and let them wilt. Sprinkle more parmesan cheese on top. It’s about 31 pro, 25 fat, 14 carbs and 4 fiber Clam Chowder Instructions: 1 stick butter 1 small onion, chopped 4 stalks celery, chopped 1 pint heavy cream 2 cans (16 oz. each) whole baby clams 1 cup clam broth 1/2 cup chicken broth (optional) 4 tablespoons thyme 4 tablespoons arrowroot 2 small tomatoes, chopped (optional) 8 spears asparagus, cut into 1/8ths Salt and pepper, to taste...

3 Quiche Recipes: Bacon and Leek Quiche, Quiche with Flaked Ham and Swiss Cheese, Elegant Seafood Quiche

Bacon and Leek Quiche Ingredients: 1 bunch fresh spinach, well rinsed and trimmed 1 tsp olive oil 2 lbs. leeks, quartered, washed, and finely chopped 2 oz. bacon, trimmed of fat and finely minced 1 egg, lightly beaten 1/2 cup skim milk (use heavy cream) 1 tsp Dijon mustard 2 oz. low-fat goat cheese 1/3 cup Parmesan shards 2 tsp. unsalted butter Salt and freshly ground pepper Instructions: Preheat the oven to 375 ◦F. Lightly spray or wipe a 9-inch pie plate with olive oil. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute. Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. Whisk the bacon, egg, skim milk, mustard, and goat cheese, and add the leek. Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for ...

3 Dip Recipes: Hot Artichoke and Spinach, Guacamole, Hot Crab

Hot Artichoke and Spinach Dip Ingredients: 1 pkg. cream cheese 1 can 14 oz. artichoke hearts, drained, coarsely chopped 1/2 cup spinach, frozen chopped, or steamed 1/4 cup organic mayonnaise 1/4 cup parmesan cheese 1/4 cup romano cheese 1 clove garlic, finely minced 1/2 tsp. fresh basil (1 tbsp. dry basil) 1/4 cup mozzarella cheese, grated 1/4 tsp. garlic salt salt and pepper to taste Instructions: 1. Allow cream cheese to come to room temperature. 2. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. 3. Mix well. Add the artichoke hearts and spinach. Drain them well. Mix until blended. 4. Store in a container until you are ready to use. 5. Spray pie pan with Pam, pour in dip, and top with cheese. 6. Bake at 350 degrees for 25 minutes or until the top is browned. 7. Serve with with cucumber slices, pork rinds or celery slices. Guacamole Dip or Salad Dressing Ingredients: ...

Three Recipes

Search This Blog