SOUP'S ON!

[allezcuisine]

Mmm! So easy! I have to try it it will be great in this weather, it's been cold here too.


Now this one is just for Arrianna. (LOL) :


Cream of Curried Peanut Soup

2 tablespoons butter or margarine
1 small onion, minced
3 celery ribs, minced
1 garlic clove, minced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1/8 to 1/4 teaspoon ground red pepper
3 1/2 cups chicken broth
1 cup creamy peanut butter
2 cups half-and-half
Garnish: chopped peanuts

Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.

Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly.

Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired with peanuts, cilantro or sour cream. Serve immediately.


How good does that sound?!

[missteetheironchef]

That looks appetizing!

[allezcuisine]

Well, it sounds appetizing! Here's what it looks like:

i.timeinc.net/southern/images/recipefinder/sl_22832.1_m.jpg

[Arrianna]

AC You are a cruel cruel man..... or an angel. I'll get back to you on that.

(Prints the recipe while drooling.)

[allezcuisine]

LOL! My first thought when I saw this was "I gotta post this right away!"

[missteetheironchef]

Chunky Vegetable Chowder

Serve this soup with a crusty roll and it's a hearty meal on a cold winter's eve.

Serves: 4 person(s)

Preparation Time: 20 mins

Cooking Time: 25 mins

Ingredients:

1 medium potato, cubed
2 cup pumpkin, cubed
1 vegetable stock cube
3 cup water
2 Tbsp smoke-flavoured textured soy bits
1 Tbsp margarine (milk-free)
2 Tbsp flour
2 cup soy drink
15 oz canned corn kernels, drained
1 lb leek, sliced
2 medium carrots, cut into 1 inch julienne strips

Directions:

Place leeks, potato, carrots, pumpkin, stock cube and water into a large saucepan.

Cover; bring mixture to boil, then simmer for 20 minutes.

Add corn and soy bits. Remove from heat.

Melt margarine in a medium saucepan (or microwave on High 100% for 1 minute). Add flour then cook or microwave for 1 minute.

Remove from heat and gradually add soy.

Return to heat, stirring continuously until mixture thickens.

Season with salt.

Stir white sauce into vegetable mixture and heat through.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Nutritional Information (Per Serving):

Calories: 325 cals

Kilojoules: 1,360 kJ

Fat: 13.0 g

Carbohydrates: 42.0 g

Protein: 14.0 g

Cholesterol: 0.0 mg

Sodium: 610 mg

Saturated Fat: 0.0 g

Fiber: 0.0 g

[missteetheironchef]

Egg Drop Soup

6 cups chicken broth
2 tsp. salt
2 Tbsp. water
2 Tbsp. cornstarch
2 eggs slightly beaten
1/4 cup green onions, chopped

Heat chicken broth in a large pot until boiling, add salt. Combine water and cornstarch and stir until mixed. Pour in water/cornstarch and stir over medium heat until mixture starts to thicken. Slowly pour in beaten egg and stir. Remove from heat and pour into soup bowls. Sprinkle green onions on top and serve. You may want to add crisp noodles and/or soy sauce to the soup.

The Skinny: Use fat free chicken broth and your favorite egg substitute.

[missteetheironchef]

Pumpkin Soup

One quarter cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 carrots, chopped
2 celery ribs, chopped
1 can (16-oz.) pumpkin puree
1 Tbsp. grated fresh ginger
One half tsp. curry powder
One half tsp. ground cinnamon
One quarter cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and saute onion and garlic. Place chicken broth and sauteed onion and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon, cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin seeds as well.

The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.

[Arrianna]

Oh, I forgot to tell you I tried that Cream of Curried Peanut Soup AC. It wasn't bad. A little tweaking and it would be perfect.

[allezcuisine]

Glad you tried it, Arrianna. I might just try it myself.

[missteetheironchef]

same here.

[missteetheironchef]

Cream of Asparagus Soup

3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest

Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.

The Skinny: Use fat free chicken broth and low fat milk.

[keroppikeroppi007]

Creamy Mushroom Soup

Ingredients
60 grams butter
250 grams mushrooms, chopped
2 cups chicken stock (1 stock cube + 2 cups water)
1/4 cup dry white wine
1 teaspoon French mustard
1/2 cup cream
1 tablespoon chives
1/4 teaspoon salt and freshly grated pepper
Method
Combine butter and mushrooms in large bowl, cover and microwave on HIGH for 4 minutes. Mix in stock, wine, mustard, cream, salt and pepper. Microwave on HIGH for 10 minutes. Puree in blender or processor. Stir in chives, reheat and serve.

[missteetheironchef]

yummy

[mickster]

That creamy mushroom soup does sound yummy. I'm gonna make it.