Red pepper Bisque |
|
4 red bell peppers, chopped 2 leeks, white part only, chopped 1 onion, chopped 2 cups fat-free chicken broth 1/2 teaspoon salt 1/2 cup fat-free evaporated milk 1 cup 1 percent milk 1/4 cup low-fat sour cream, optional 3 tablespoons chopped fresh parsley |
Coat a 4-quart pot with nonstick spray and warm over medium-high heat. Add the peppers, leeks and onion to the pot and cook, stirring occasionally, for 10 minutes, or until tender. Add the broth and salt. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 30 minutes to blend the flavors. Puree the soup in batches in a food processor or blender Return to the pot. Stir in the evaporated milk r and 1 percent milk and cook for 2 minutes, or until heated through. Ladle the soup into 6 bowls. Swirl 2 teaspoons of the sour cream into each bowl, if using. Sprinkle with the parsley. 6 servings. |
Spanish Seafood Chowder |
|
Serve with a mixed green salad, good crusty rustic bread and a dry white wine | |
2 Spanish Onions 1 Yellow, Red or Orange sweet pepper 4 medium Yucon Gold potato's 2 tbs cup Olive Oil 2 tbs butter 1 tbs Bijole, Tumeric (or yellow food coloring) 1/2 tsp marjoram 1/2 tsp thyme freshly ground pepper 5 Cloves Garlic 1 pound medium shrimp 1 pound firm white fish (Sea Bass..) 4 cups Chicken Broth 1 Fish Boulion cube 1/2 cup dry white wine |
Slice Onions. Cut pepper to 1/2 inch. Saute in Olive Oil and butter until
almost tender. Add potato's, and spices, cover and cook over low
heat until tender stirring frequently.
Clean shrimp and set aside reserving shells. Cut fish into 1/2 inch cubes. Heat shrimp shells in olive oil until fragrent. Add 1 cup water and simmer for 5 minutes. Slice Garlic and add to the vegetable mix. Add broth, boulion cubes and wine. Add shrimp broth through a sieve. Discard shells. Bring to a simmer. Add shrimp and fish. Simmer 3 minutes. Serve immediately. |
asian noodle soup
|
|
||||||||||||||||||||||||||||||
|
|
Tom Ka Gai (Coconut Chicken Soup) |
|
1 (4-pound) chicken, cut into 16 serving pieces 6 cups cold water 3 (7 or 8-inch) stalks lemongrass, bruised, then cut into 1-inch pieces 1 rounded tablespoon dried galanga chips 5 red or green (4-inch long) chilies, halved and seeded 6 (double) kaffir lime leaves 10 black peppercorns 1 (13 1/2 oz.) can thick unsweetened coconut milk 3 tbsp. finely chopped scallions 1 (15 oz.) can straw mushrooms, drained and rinsed Juice of 2 limes 3 tbsp. Thai fish sauce (nam pla) 2 tbsp. finely chopped fresh coriander 6 to 9 cups boiled white rice or cooked rice noodles |
In a 4 to 6 quart pot, combine the chicken, cold
water, lemongrass, galanga chips, chilies, kaffir lime leaves, and black
peppercorns. Bring to a boil, adjust heat, cover partially, and simmer
briefly for 30 minutes. Remove the white meat pieces when done, after about
15 minutes or so, and set aside in a covered tureen or casserole to keep moist. Cook leg, thigh, and wing pieces the full time, until tender. Remove the remaining chicken and place in the tureen or casserole. If desired, strip the chicken off the bones in large pieces and discardthe chicken skin and bones. Strain the broth and discardthe solids. Return the broth to the rinsed out pot and stir in the coconut milk, scallions, and mushrooms. Bring to a brisk simmer and cook for 5 minutes. Add the lime juice, fish sauce, and chopped coriander.Pour the soup over the chicken and serve by ladling the broth and chicken pieces (on the bone or off) into large wide bowls that already have a portion of cooked rice or rice noodles in them. Or serve rice (but not noodles) in a side bowl. |
Butternut Squash Soup |
|||||||||||||||||||||||||
If you don’t own a collapsible metal steaming basket, the removable insert from a pasta pot works well, too. See below for information on other squash varieties that can be used in this soup. Some nice accompaniments are buttered croutons (see recipe below), lightly toasted pumpkin seeds, a drizzle of aged balsamic vinegar, or a sprinkle of paprika. |
|||||||||||||||||||||||||
1. Melt the butter in a large Dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes. 2. Add water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the |
basket into the pot.
Cover and steam until the squash is completely tender, about 30 minutes.
Take the pot off the heat, and use tongs to transfer the squash to a
rimmed baking sheet. When cool enough to handle, use a large spoon to
scrape the flesh from the skin. Reserve the squash flesh in a bowl and
discard the skins. 3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 to 3 cups of liquid.) Rinse and dry the pot. 4. Puree the squash in batches in a blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately. (Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.) |