Soup with Apple and Pumpkin Puree

Ingredients

2 slices bacon, diced
2 tbsp. butter
4 large tart apples, peeled, cored and chopped
1 carrot, peeled and chopped
1 medium onion, peeled and chopped
1 leek, white part only, cleaned and chopped
1 stalk celery, peeled and chopped
1 clove garlic, chopped
1/4 tsp ground cinnamon
a few gratings of nutmeg
1/8 tsp ground allspice
1/4 cup dry white wine
1/2 cup apple cider
2 tbsp brandy, apple brandy or Calvados
8 cups vegetable stock (water or chicken stock may be substituted)
herb sachet with 1 tbsp black peppercorns, 2 bay leaves, 1/2 tsp dried thyme, 4 cloves and small bunch parsley
1 smoked ham hock (for extra flavor)
2 cups canned pumpkin puree
salt and freshly ground pepper

Croutons

6 slices white bread, crusts removed
4 tbsp unsalted butter
1/2 tsp ground cinnamon
1 tbsp sugar
chopped parsley

Method

  1. In a heavy-bottomed soup pot, render the bacon over medium heat.
  2. Add butter, apples and chopped vegetables and cook, stirring frequently, until vegetables are lightly cooked, 5 to 10 minutes.
  3. Add the cinnamon, nutmeg and allspice, and stir for a minute or two.
  4. Add wine, cider and brandy and reduce until almost dry.
  5. Pour in stock, add herb sachet (tie ingredients in cheesecloth) and ham hock, and stir in pumpkin puree. Bring to a boil, then lower heat and simmer gently, with lid ajar, for about 1 hour, until all vegetables are soft.
  6. Remove sachet and ham hock. Take meat off the bone of ham hock, and reserve.
  7. Put soup through a food mill or process with a hand blender. Season with salt and pepper and adjust the consistency, if necessary, with additional stock.
  8. Chop reserved ham and add to soup. Let cool, cover and refrigerate overnight.
  9. To prepare croutons, preheat the oven to 350ºF Stack bread and cut into 1/2-inch cubes.
  10. Melt butter in a 9-by-13-inch baking pan, and toss croutons with the butter, cinnamon and sugar. Toast in oven, about 20 minutes, shaking pan once or twice so croutons brown evenly.
  11. To serve, reheat soup, season with salt and pepper. Garnish with cinnamon croutons and chopped parsley.

Makes 10 to 12 servings.

Source: Met Home magazine

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Chinese-style Soup with Crabmeat and Spaghetti Squash

Ingredients

1/2 spaghetti squash (approx 1 lb), seed removed
4 pcs artificial crabmeat, thinly sliced
2 egg whites, beaten
1 tbsp chopped cilantro

Broth

4 cups chicken broth
1/3 tsp salt
1/3 tsp white pepper

Cornstarch Solution

2-1/2 tbsp cornstarch, dissolved in 3 tbsp of water

Method

  1. Steam spaghetti squash over high heat for 30 minutes. Scrape out its flesh with a fork.
  2. In a large pot, bring broth ingredients to a boil. Add spaghetti squash flesh and boil again.
  3. Add crabmeat and stir constantly. Add cornstarch solution, stir until thickened. Remove from heat.
  4. Drizzle in egg whites and stir until set. Sprinkle cilantro on top and serve.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Smooth and Spicy Soup with Onion, Squash and Coconut milk

Ingredients

2 large onions, sliced
2 Tbsp vegetable oil
4 cups prepared squash, such as butternut, diced fine
1 to 2 stalks lemongrass, chopped fine
3 small red chillies, seeded if wished and chopped fine
3 kaffir lime leaves, finely grated or shredded rind of 2 limes
5 cups vegetable broth
salt and black pepper
1/2 cup coconut milk
2 Tbsp fish sauce
yogurt and chopped cilantro to serve

Method

  1. Cook the onions in the oil in a covered pan for 10 minutes, until softened but not browned.
  2. Add the squash and cook for a further 5 minutes.
  3. Stir in the lemongrass, chillies, and lime leaves or shredded rind, then add the broth and bring to a boil. Season lightly, cover, and simmer for 20 minutes, or until the squash is tender.
  4. Cool slightly, add the coconut milk and fish sauce, then blend the soup to a smooth puree. Season to taste with salt – if you have left the chili seeds in it is very unlikely you will need pepper!
  5. Serve with a spoonful of plain yogurt and chopped cilantro.

Makes 4 to 6 servings.

Source: Onions

Chicken Soup with Escarole and Leek

Ingredients

olive oil cooking spray
8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
salt
freshly ground black pepper
1 cup well-washed, chopped leeks
12 cups well-washed, chopped escarole
8 cups unsalted chicken stock
2 teaspoons fresh thyme
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Lightly coat a large pot with olive oil cooking spray and place over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken and brown well on one side.
  2. Add the leeks and escarole to the pot and cook, stirring occasionally, until the vegetables have wilted but not browned, 2 to 3 minutes.
  3. Add the chicken stock to the pot, cover, and bring to a simmer. Cook until the vegetables are soft and the chicken is tender, about 20 minutes.
  4. Add the fresh thyme to the soup. Taste and adjust the seasoning.
  5. Ladle the soup into four soup bowls, dividing it equally. Sprinkle with cheese and serve.

Makes 4 servings.

Source: The Negative Calorie Diet


Soup with Shrimp and Spiralized Squash

Ingredients

2 dried ancho chili peppers, stems and seeds removed
2 butternut squash necks (at least 4 inches long)
2 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground sage
1 tsp ground cumin
4 cups ready-to-use reduced-sodium chicken broth
1 lb medium shrimp (31 to 35 count), peeled and deveined
1/4 cup chopped fresh cilantro
1/2 cup sour cream or yogurt (optional)

Method

  1. Soak chilies in hot water for 5 to 10 minutes or until softened. Drain and chop.
  2. Peel butternut squash necks and trim to 4 inches long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.
  3. In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened.
  4. Add garlic, sage and cumin. Cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.
  5. Stir in chilies and broth, bring to a simmer.
  6. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften.
  7. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve hot, garnished with cilantro and sour cream (if using).

Makes 4 servings.

Source: 150 Best Spiralizer Recipes