Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

On the search for tasty soft diet options! Carrot Soup with Orange and Tarragon

Since discovering that a family member needs soft foods for her diet, I am on a quest for nutritious and tasty options.

I always like to have a bag of carrots on hand to make my own soups and stew. Carrot soup blenderized is what was prepared this Saturday morning by my husband.

The following recipe is courtesy of “In my Kitchen”.

Carrot Soup with Orange and Tarragon
Yield: 4 servings

1 TBSP butter
1 lb. carrots, peeled and chopped into small chunks
3/4 cup chopped onion
3 cups organic chicken broth
1/2 cup juice from freshly squeezed oranges
1 TBSP brandy (optional)
2 tsp chopped fresh tarragon
salt and pepper
fresh tarragon sprigs for garnish

1. Melt butter in heavy pot over medium heat. Add the onion and the carrots and saute until onion is soft, 6-8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes.
2. Puree soup smooth with an immersion blender or, working in batches, in your blender or food processor.

3. In pot, stir in orange juice, brandy and chopped tarragon. Simmer for 5 minutes more to blend flavors. Season with salt and pepper and garnish with tarragon sprigs.

Orzo pasta

I’m looking at nutrition content as well as ease of eating. Orzo can be stirred into soups or added to grilled vegetables.

Orzo is made of Semolina wheat. Because this pasta shape is so small, orzo dishes can be quite dense, as the pasta will compact into a solid mass, rather than having lots of air, as is the case with bigger pasta shapes. “This is why the pasta is primarily used in soups or with soupy sauces, since plated orzo and orzo casseroles are very intense. Some people like to use orzo like rice in pilafs, deliberately aiming for a very rich, dense dish.”

Nutrition Facts :

Serving size : 2 ounces dry

Calories 210

Protein 7 grams

Total carbs 42

Cholesterol 0 Sodium 0

Fat 1 gram

Iron 10 %

Thiamine 30 %

Niacin 15 %

Ribiflavin 15 %

Folic Acid 25 %

Eat a serving of orzo, and you consume 7 g of protein. This accounts for 12.5 to 15.2 percent of the recommended daily amount.

Increase your protein consumption by eating whole-grain orzo or pairing it with seafood, such as salmon, shrimp or clams, or some other meat. The protein in orzo also helps boost your energy levels.

Read more: http://www.livestrong.com/article/398174-about-orzo-pasta-nutrition/#ixzz1lQk07Zvr

Couscous

Both couscous and white rice contain small quantities of certain essential minerals. Couscous contains significantly more selenium, potassium and calcium than white rice.

Couscous is commonly prepared with herbs, oils and spices mixed in, which changes its nutritional profile significantly. Couscous is often prepared with tomatoes, oil, lemon juice and parsley to make the traditional chilled salad known as tabouleh. White rice is extremely bland without additional spices or seasoning. When soy sauce, for example, is added to white rice, the sodium content increases dramatically
Read more: http://www.livestrong.com/article/532689-nutritional-difference-between-couscous-white-rice/#ixzz1lQmsrsZN

Rainy day and recipes

On a cooler, rainy day, what is better to warm you up then a nice, hot bowl of soup.  When September brings you cooler temperatures, and all you want to do is  to curl up on the sofa under a blanket and read a book.   But, first have a bowl of soup.

Rainy Day Soup

Ingredients:

  • 1 pound ground turkey
  • 1 can (46 ounces) V8 juice
  • 1 jar (16 ounces) thick and chunky salsa
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 package (10 ounces) frozen mixed vegetables
  • 4 cups shredded cabbage
  • 1 cup chopped onion
  • 1/2 cup cubed peeled potatoes
  • 1/3 cup medium pearl barley

Directions:

  • In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup (prepared with ground turkey breast and low-sodium broth and V-8) equals 196 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 703 mg sodium, 23 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

Note:   You can halve this recipe to make 6 servings.

1/2 pound gr turkey., 8 oz salsa, 23 oz v-8 juice, 8 oz of beans, etc.  Buying one of those  packages of shredded cabbage speeds up the process.

I always have on hand, cans of chicken broth, beans, potatoes,  barley and lentils ( for another soup).

RECIPE-Pasta Fagioli


What is more satisfying than a bowl of home-made soup on a cool day in the Mid-Atlantic states. On most of my days off, like Monday, I like to cook a family favorite, or try a new recipe baking. Today’s recipe is Pasta Fagioli, because I have all the ingredients on hand without having to run to the grocery store. Your comments are always welcomed.

PASTA FAGIOLI

Makes: 6 servings Prep:10 minutes
Cook :11 minutes

Ingredients:

1 Tablespoon olive oil

3 cloves garlic, finely chopped

2 cans ( 14 1/2 ounces each) reduced-sodium chicken broth

2 cans (8 ounce each ) no salt added tomato sauce

1 teaspoon Italian seasoning

1/2 pound Ditalini pasta

4 carrots, peeled and sliced into coins

2 cans ( 15 ounces each) cannellini beans, drained and rinsed

1/4 pound Capicola ( spicy Italian ham) or Prosciutto or you can use ham.

A few words about Capicola luncheon meat :

( Capicola is  a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole.)

{The Neapolitan Italian spelling, “‘Capocollo'”, is derived from Latin, “caput collum”. It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.}

1/2 teaspoon salt

1/4 teaspoon black pepper
Grated Parmesan cheese (optional)

DIRECTIONS:

1. Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water, the tomato sauce and Italian seasoning. Bring to a boil.
Add pasta and carrots: simmer for 10 minutes, stirring occasionally.

2. Stir in beans, Capicola, salt and black pepper. Heat through.

3. Serve warm with grated Parmesan cheese if desired.

Nutritional Information Per serving:

Calories : 349
Fat : 5 gram ( 1 gram sat.)
protein : 17 grams
Carbohydrate : 59 grams
fiber: 9 grams
sodium: 764
cholesterol: 12 mg

Iron: 57 % (percent)
Vitamin A 7 %
Vitamin c 21 %
Calcium 11%
Magnesium 18 % (approx)
Folate 21 % (approx) from Allrecipes.com

Recipe from : Family Circle magazine October 17, 09 issue

Thank-you for reading my blog and this recipe.
Your comments are always welcomed. There are many versions of this soup. Please let me know of your version.

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