your favorite soup recipe?

Now that fall is moving in I'm looking for new LC soup recipes to add
to our weekly menu. Anybody want to share?

Here's one for cheese soup that I developed. It's my husband's
favorite:

Dawn's Cheese Soup

1/2 cup finely chopped onion
2 tablespoons chopped garlic
2 tablespoons butter
2 tablespoons flour
1 tablespoon paprika
1 tablespoon vinegar based hot pepper sauce
2 cups milk or cream
2 cups strong chicken or vegetable broth
1 cup grated colby cheddar cheese
1 cup grated vermont cheddar cheese


Saute onion and garlic in oil or butter over low heat until
translucent. Remove from pan. Melt 2 tablespoons of butter until it
foams and stir in the flour. Stir occasionally, cooking for 2-3
minutes until mixture starts to dry out and turn golden.

Add the milk or cream and whisk steadily until the lumps dissapear.
This may take a lot of stirring. Add the chicken or vegetable broth
and continue whisking. When mixture becomes smooth increase heat and
bring to a gentle boil, then reduce heat again. The mixture should
start to get thick. Keep stirring and reduce heat to very low.

Stir in paprika and hot pepper sauce. Add onion and garlic back into
the pot. Begin adding grated cheese in small handfuls, stirring after
each addition until all cheese is incorportated and the soup is
smooth.

Makes about 4 generous servings. About 5g carb per serving when made
with cream.
Note: the vinegar hot sauce is there to balance the sweetness of the
dairy. Even if you don't like hot sauce use it. You can't taste it.
Now if you DO like hot sauce, feel free to add more at the end of the
recipe. About half a cup ought to do it. You can also add cooked
crumbled sausage or cooked broccoli to this recipe. Finally, use the
best quality cheese you can find. It really does affect the final
flavor.



Dawn

As this is my first day on this message board, as well as my entry into
Low-Carbs, I have noticed many instances where onions are listed. What is
the difference between white onions, yellow (regular) onions, sweet onions,
and red onions, at least from the low-carb point of view? Shallots at $4 a
pound can be ignored from my point of view.

Alan M
"Dawn" wrote in message
om...
Now that fall is moving in I'm looking for new LC soup recipes to add
to our weekly menu. Anybody want to share?

Here's one for cheese soup that I developed. It's my husband's
favorite:

Dawn's Cheese Soup

1/2 cup finely chopped onion
2 tablespoons chopped garlic
2 tablespoons butter
2 tablespoons flour
1 tablespoon paprika
1 tablespoon vinegar based hot pepper sauce
2 cups milk or cream
2 cups strong chicken or vegetable broth
1 cup grated colby cheddar cheese
1 cup grated vermont cheddar cheese


Saute onion and garlic in oil or butter over low heat until
translucent. Remove from pan. Melt 2 tablespoons of butter until it
foams and stir in the flour. Stir occasionally, cooking for 2-3
minutes until mixture starts to dry out and turn golden.

Add the milk or cream and whisk steadily until the lumps dissapear.
This may take a lot of stirring. Add the chicken or vegetable broth
and continue whisking. When mixture becomes smooth increase heat and
bring to a gentle boil, then reduce heat again. The mixture should
start to get thick. Keep stirring and reduce heat to very low.

Stir in paprika and hot pepper sauce. Add onion and garlic back into
the pot. Begin adding grated cheese in small handfuls, stirring after
each addition until all cheese is incorportated and the soup is
smooth.

Makes about 4 generous servings. About 5g carb per serving when made
with cream.
Note: the vinegar hot sauce is there to balance the sweetness of the
dairy. Even if you don't like hot sauce use it. You can't taste it.
Now if you DO like hot sauce, feel free to add more at the end of the
recipe. About half a cup ought to do it. You can also add cooked
crumbled sausage or cooked broccoli to this recipe. Finally, use the
best quality cheese you can find. It really does affect the final
flavor.



Dawn

This is an easy one that I got from Dana Carpender.

BEEF AND TOMATO SOUP
1lb ground beef
2 cans beef broth, condensed (or equivalent)
1 can (14oz?) diced tomatoes

Brown ground beef. Place in soup pot, add beef broth and canned tomatoes.
Stir occasionally, until it reaches desired temperature.

That's it. You probably could add some spices to it, to spice it up. It's
not a thick soup, which was DH's only complaint.

HTH!
Michelle

"Dawn" wrote in message
om...
Now that fall is moving in I'm looking for new LC soup recipes to add
to our weekly menu. Anybody want to share?

Here's one for cheese soup that I developed. It's my husband's
favorite:

Dawn's Cheese Soup

1/2 cup finely chopped onion
2 tablespoons chopped garlic
2 tablespoons butter
2 tablespoons flour
1 tablespoon paprika
1 tablespoon vinegar based hot pepper sauce
2 cups milk or cream
2 cups strong chicken or vegetable broth
1 cup grated colby cheddar cheese
1 cup grated vermont cheddar cheese


Saute onion and garlic in oil or butter over low heat until
translucent. Remove from pan. Melt 2 tablespoons of butter until it
foams and stir in the flour. Stir occasionally, cooking for 2-3
minutes until mixture starts to dry out and turn golden.

Add the milk or cream and whisk steadily until the lumps dissapear.
This may take a lot of stirring. Add the chicken or vegetable broth
and continue whisking. When mixture becomes smooth increase heat and
bring to a gentle boil, then reduce heat again. The mixture should
start to get thick. Keep stirring and reduce heat to very low.

Stir in paprika and hot pepper sauce. Add onion and garlic back into
the pot. Begin adding grated cheese in small handfuls, stirring after
each addition until all cheese is incorportated and the soup is
smooth.

Makes about 4 generous servings. About 5g carb per serving when made
with cream.
Note: the vinegar hot sauce is there to balance the sweetness of the
dairy. Even if you don't like hot sauce use it. You can't taste it.
Now if you DO like hot sauce, feel free to add more at the end of the
recipe. About half a cup ought to do it. You can also add cooked
crumbled sausage or cooked broccoli to this recipe. Finally, use the
best quality cheese you can find. It really does affect the final
flavor.



Dawn

My favorite soup, I believe low-carb is:

2 roasted red peppers. You can remove the skins, or keep them - we're
going to puree here.

4 cloves roasted garlic

4 cups chicken broth, or beef broth, or...

1/2 cup heavy cream

Puree together, and serve. I add a little salt, a little pepper, and a
swirl of sour cream. I like to serve this hot, but it's equally good
cold.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

This is SO easy, looks gorgeous (pale green), tastes yum, can be served
warm or cool.


Cream of zucchini soup

3 small to medium zucchini, washed
1 medium onion
Butter
2 cups warm chicken broth (I use 2 bouillon cubes in boiling water)
1 cup cream or half-and-half
1 tsp curry powder
Salt and pepper to taste

Chop onion and zucchini; saute gently in butter in a skillet until soft.

Put in blender or food processor with other broth and seasonings. Buzz
until blended. Add cream and gently blend just for a few more seconds,
until it's all one color.

Serve in glass bowls garnished (if desired) with a dollop of sour cream or
plain yogurt, or some finely chopped chives. Can be made ahead and
refrigerated if you're serving it cool. Let it come back to room temp.
before serving.

If you like a lot of curry taste, add a little more.

You can also make this soup with broccoli (steamed until soft) instead of
the zucchini.


- Anne

Chicken Stock homemade or 1 large can
Celery, Onions, Carrots
(4) Cooked Chicken Breasts
(1) 6.5 oz of Herb and Garlic Spreadable Cheese (1)4 oz. Package of
Crumbled Feta Cheese
3 teaspoons of Thick/not Thin


(I found the Spreadable cheese in the Gourmet Cheese Section.
--Rondele, Alouette etc.)


How to Prepa

I cooked the celery, onions and carrots in the crockpot for a few
hours.Then I strained the celery, onions and carrots (optional).Added
3 teaspoons of Thick/not Thin, let cook couple of hours. Added the
garlic and herb spreadable cheese, feta cheese and then cut the
chicken breast in bite sized cubes and cooked awhile longer.

German Cheese Soup

2 lbs, ground beef
1 Bunch leeks, cleaned and cut into rings, discard stems
2 cans beef broth
l bunch of Kale
3 soup cans water
1 (8 oz.) pkg. Philadelphia Cream Cheese salt and pepper to taste
1 pkg. seasoned cheese, most any kind will do

Brown ground beef with seasoned salt and garlic powder to taste. Add leeks
and sauté till tender. Add beef broth, water, kale, salt, and pepper. Cook
slowly for 1 to 2 hours. Add cut up Phila. cream cheese and seasoned cheese.
Simmer until cheese is melted.

Eggplant Supper Soup

2 tbs. butter or margarine
2 tbs.olive oil or salad oil
1 medium-sized onion, chopped
1 lb. lean ground beef
1 medium eggplant (about 1 lb.), unpeeled, diced
1 clove garlic, minced or pressed
1/2 C. each chopped carrot and sliced celery
1 large can (about 28 ounces) tomatoes
2 cans (about 14 1/2 ounces each) beef broth
1/2 tsp. each pepper and ground nutmeg
1 tbs. minced parsley
Salt
Grated Parmesan cheese

Melt butter in oil in a deep 4- to 5-quart pan over medium heat. Add onion
and cook, stirring often, until soft (about 5 minutes). Crumble in beef and
cook, stirring often, until lightly browned. Stir in eggplant, garlic,
carrot and celery. Cut up tomatoes; stir in tomatoes and their liquid,
broth, pepper, and nutmeg. Bring to a boil over high heat; then reduce heat,
cover, and simmer for about 30 minutes. Season to taste with salt. To
serve, ladle soup into bowls; offer cheese to add to taste. Makes 6 to 8
servings.





"Dawn" wrote in message
om...
Now that fall is moving in I'm looking for new LC soup recipes to add
to our weekly menu. Anybody want to share?

I'm really lazy about cooking. I like to make a roast in the crockpot with
seasoning. When there isn't a lot of meat left I had some sour cream to the
juices and call it soup.

This is something I put together by accident and now its stuck as a
favorite.

Can chicken broth
2 cans green beans
salt/pepper
cup of grated ched/jack cheese

Puree' in food processer and then heat on the stove.

It's just one of those weird things I was craving along the low carb
way. Much like the time I got a craving for scrambled eggs with pecans
and cheese.

Creamy Curry Red Pepper Soup!

I love curry. I don't like hot spices, though, so I leave out the hot
stuff. Feel free to add in whatever you like. This is a vegetarian
meal by the way.

1 red onion
2 jars roasted red bell peppers
2 cups chicken broth
2 cups heavy cream
1 Tbs basil
1 tbs olive oil
Curry to taste

Optional - garlic, onion powder, red pepper, whatever

Chop the onion up small and saute in a pot with the olive oil until
transluscent. Drain the liquid from the pepper jars and add the
peppers (I use to roast my own but that's a pain and I couldn't taste
a different). Add the other spices and as much curry as you like and
then stir it around for about a minute. Add the chicken broth and let
simmer for about 5 minutes. Using a hand blender, puree the contents
until it is smooth. Pour it into a food processor if you don't have a
hand blender, then put back into the pot. Add the cream and simmer
until it's nice and thick. Add more curry if you like.

SUPER YUMMY - I swear!

Scott