Archive for 'Soups'

Cream of Crab Soup

from Cheryl Tull Smith ~ Island Sweet Shop CREAM of CRAB SOUP: 1 pound butter 1/2 cup chopped onions 1/2 cup flour 1 qt. half n half milk 1 pt. whipping cream 1 T. old bay salt and pepper to taste 1 tsp. parsley 1 T. sherry cooking wine 1 can cream of celery soup […]

Broccoli Soup

Preparation Time: 30 minutes Number of Servings: 4 Ingredients: 3 cups chopped broccoli (or 2 10-ounce packages frozen broccoli) 1/2 cup diced celery 1/2 cup chopped onion 1 cup low sodium chicken broth 2 cups nonfat milk 2 Tbsp cornstarch 1/4 tsp salt Dash pepper Dash ground thyme 1/4 cup grated Swiss cheese Directions: Place […]

Three Bean Soup

1 can (28 oz) tomatoes, cut up, low sodium 3 cups water 1 tsp chili powder 1 can (15 oz) kidney beans, drained 1 can (15 oz) black eyed peas, drained 1 can (15 oz) garbanzo beans, drained 1 can (15 oz) whole kernel corn, drained 1 cup carrots, chopped 1 medium onion, chopped 1-1/2 […]

Velvety Yam Soup

Peel the yams or sweet potatoes and slice into 3/4″ chunks. Place in a 1-1/2 quart casserole dish. Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop and add to the dish. Stir in the stock and dill. Cover the dish with vented plastic wrap and microwave on high for […]

Curried Butternut Apple Soup

Preparation Time: 1 hour Number of Servings: 10 Cups of Fruits and Vegetables Per Person: 0.75 Ingredients: 1/4 cup reduced fat margarine 2 cups chopped onion 1 rib celery 4 tsp curry powder 2 medium butternut squash (about 2 1/2 – 3 lbs) peeled, seeded, and cut into cubes 3 medium apples—peeled, cored, and chopped […]

Butternut and Ginger Soup

Recipe Summary: Preparation Time: 1 hour Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 1 tsp mild olive oil 1-1/2 cups chopped onion 3 cloves garlic, crushed 2 tsp chopped fresh ginger 1-1/2 lbs (6 cups) peeled raw butternut or other winter squash 1/2 lb (1 cup) new potatoes, peeled […]

Scandinavian Fruit Soup

Recipe Summary: Preparation Time: 8 hours, 15 minutes Number of Servings: 12 Cups of Fruits and Vegetables Per Person: 0.50 Ingredients: 1 cup dried apricots 1 cup dried sliced apples 1 cup dried pitted prunes 1 cup dried cranberries 1 cup canned pitted red cherries 1/2 cup quick cooking tapioca 1 cup grape juice 3 […]

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