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Soups
Avocado Cream Soup
BLT Soup
Broccoli Cheese Soup
Egg Drop Soup
Thai Hot & Sour Shrimp Soup (Dom Yam Gung)
Oyster Stew
Soups
Avocado Cream Soup
1 medium avocado
2 cups heavy cream
1 cup water
1/2 tsp celery salt
1/4 tsp seasoned salt
1/2 small clove garlic, minced
8 slices bacon, cooked crisp
Place peeled and pitted avocado in blender with cream, celery salt, salt and garlic. Blend at med. speed 15 seconds. Cook in saucepan for 5 minutes on med. heat, stirring sonstantly. Do not boil. Grams: 3
BLT Soup
4 slices smoked bacon
1 tablespoon butter
� cup chopped onion
� cup chopped green bell pepper
� cup chopped celery
2 garlic cloves, minced
1 quart chicken broth
1 medium tomato, diced
Chopped or shredded romaine or arugula
� cup cream
Salt, pepper, and hot pepper sauce to taste
� cup croutons for garnish, optional
Fry the bacon crisp and crumble it when cool; set aside. In a soup pot, melt the butter and sauté the onion, green pepper, celery, and garlic over medium heat until tender. Add the chicken broth and bring to a boil. Lower heat and simmer for 10 minutes. Just before serving, add the tomato, romaine, crumbled bacon, and cream. Mix well and season to taste. heat gently and serve, topped with a few croutons if you like.
Broccoli Cheese Soup
1/4 C. chopped onion
1 T. butter
1 C. whipping cream
1 C. water
(May use 2 C. half and half instead of water and cream)
12 oz. American cheese slices (deluxe or deli--NOT process cheese food)
10-oz. pkg. frozen broccoli florets, cooked and drained
4 strips crisp bacon, crumbled, or ham pieces (optional)
In 2-quart saucepan, cook onions in butter until tender. Add remaining ingredients; stir over low heat until cheese is melted and mixture is hot. Top with slivered almonds, if desired.
Egg Drop Soup
4 c. chicken broth (0)
1/2 T. Soy sauce (.5)
1 tsp. arrowroot (2)
1 egg (.6)
3 green onions, thinly sliced (6)
Place broth, soy sauce, and arrowroot in 2-quart measure. Microwave on high until boiling, stirring frequently. Beat egg until foamy. Slowly drizzle beaten egg into hot liquid, stirring constantly with a forkuntil egg is shredded into strips. Re-cover and microwave on high 2 minutes. Serve hot topped with green onion. Yield 6 servings. Total Carbohydrate Grams approx 9. Grams per serving 1 1/2 - 2. Carbohydrate grams per ingredient are in parentheses above.
Thai Hot & Sour Shrimp Soup (Dom Yam Gung)
From "The Original Thai Cookbook," by Jennifer Brennan
Serves 6-8
1 tablespoon canola oil
Shells from shrimp (see below)*
8 cups chicken stock
1 1/2 teaspoons salt or Mortons Lite Salt
3 stalks lemon grass, bottoms cut into 1-inch lengths
4 kaffir lime leaves (available in Asian markets or by mail order)
1 teaspoon lime zest, slivered
2 green Serrano chillies, slivered
2 pounds fresh shrimp (approx. 20 count per pound), shelled & deveined
1 tablespoon fish sauce (Nam Pla) (available in Asian markets and "better" grocery stores)
Juice of 2 small limes
1 red Serrano chilli, slivered
2-4 tablespoons coriander leaves (cilantro) coarsely chopped
3 green onions (scallions), coarsely chopped (including some green)
Heat the oil in a saucepan and fry the shrimp shells until they turn pink. Add the chicken stock, alt, lemon grass, lime leaves, lime rind, and green chillies. Bring to a boil, cover, reduce heat, and simmer for 20-30 minutes. STrain the mixture through a sieve or colander, return the liquid to a saucepan, and bring to a boil. Add the shrimp to this boiling "stock" and cook for approximately 2-3 minutes (do NOT overcook the shrimp or it will be tough and chewy). Reduce heat to simmer and add the fish sauce and lime juice. Stir and IMMEDIATELY remove from heat to prevent overcooking (the lime juice will become bitter if you leave it on the heat). Add the red chillies, coriander leaves, and green onions. Ladle into soup bowls. *If you already have shrimp stock on hand you can reduce the amount of chicken stock to four cups and add four cups of shrimp stock. I added leftover cooked chicken pieces and leftover cooked duck pieces to the soup. It was still good. I ate the soup with steamed baby bok choy. I've posted the bok choy recipe on a separate thread. It's SUPER easy and super good.
Oyster Stew
1 8 ounce can oysters in juice
1 cup whipping cream plus juice from oysters and water to make 2 cups liquid
1/2 stick butter
1/2 teaspoon worchestershire sauce
Pepper to taste
In a pot over medium heat, melt butter, add seasonings, add liquids and bring to a simmer. Lower heat and add oysters, do not boil oysters as they will get rubbery and bad-tasting when overcooked. It is ready to eat when the oysters are warmed through. 4 Servings, approx. 3 carbs per serving.