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Title: Quick "Cream" Soups Categories: Soups, Low-fat, Low-cal Yield: 4 Servings 1 Potato, cubed Water (or stock) to cover -----------------------------------EITHER----------------------------------- 2 Stalks broccoli, peeled and -chopped(o 1 ts Minced onion 1 Bouillon cube -------------------------------------OR------------------------------------- 2 Carrots, chopped 1/4 ts Ginger -------------------------------------OR------------------------------------- 1 c Mushrooms, chopped 2 tb White wine -------------------------------------OR------------------------------------- 2 Stalks celery, chopped 1/4 ts Tarragon, marjoram or savory -------------------------------------OR------------------------------------- 1 pk Frozen spinach 1 ds Nutmeg 1/4 ts Lemon juice -------------------------------------OR------------------------------------- 1 c Frozen corn 1 ts Parsley -------------------------------------OR------------------------------------- 1 c Frozen peas 1/8 ts Ginger 1/8 ts Cinnamon 1/8 ts Pepper 1 ts Vinegar -------------------------------------OR------------------------------------- 1 Sweet potato, (or 1/2 acorn -squash 1/2 ts Italian herbs -------------------------------------OR------------------------------------- Whatever (one part potato to -one part vegg Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste : 1/2 cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg |