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Old 12-29-2002, 06:23 AM   #31
 
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Dh found this in Fran McCullough's cookbook, and we made it for lunch today. Delicious!

Cream of Tomato Soup, With or Without Crab

Serves 6

3 Tbsp. clarified butter (I didn't bother clarifying it)
3 shallots, chopped (I used finely minced onion instead)
3 lbs. ripe tomatoes or 2-14.5 oz. cans Muir Glen diced tomatoes (I used Trader Joe's brand)
1/4 tsp. dried thyme
2 c. chicken broth
1/4 tsp. baking soda
1/2 c. heavy cream
pinch of ground red pepper (cayenne)
salt and ground black pepper
1 Tbsp grated horseradish, optional (I did not use)
1/2 lb. picked crabmeat, optional (I did not use)

In a large saucepan, melt the butter and add the shallots. Cook slowly for 10 minutes until soft. Cut the fresh tomatoes into cubes and discard the seeds. Add the tomatoes to the saucepan along with the thyme and chicken broth. Bring to a simmer and cover. Cook slowly for 20 minutes.

Turn off the heat and puree the soup in the blender or right in the pan with a hand-held blender. Add the baking soda, cream, and cayenne. Heat the soup for serving but don't let it boil. Stir in the horseradish just before you ladle it into warm soup bowls. Scatter the crab on top or just finish the soup with a grind of black pepper and a feather of cream on top.

Per serving:
1.2g protein, 13.1g fat, 7.2g carbs
 

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Old 01-10-2003, 12:32 PM   #32
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Ham & Swiss Cheese Soup

Probably not for induction, but sinfully good!

6 slices bacon, cut into 1" pieces
1 large onion, diced (not too small...you're going to strain it out later)
4 TBS powdered chicken stock
6 cups half & half (divided - five cups and one cup)
1 tsp hot pepper sauce
1 tsp worcestershire sauce
1 TBS dijon mustard
3 TBS cornstarch (or another, more Atkins-friendly thickener)
1 lb. Swiss Cheese, shredded
1 can Michelob Ultra
1/2 cup dry sherry
1 lb. ham, chopped fine in a food processor

Cook bacon in a skillet over medium high heat til crisp. Add onion, cook until tender. Stir in chicken stock powder, and stir for about a minute until smoothly integrated. Meanwhile, put five cups half&half, hot sauce, mustard, and worcestershire sauce in soup pot. Begin heating over Med. Low. Add the bacon/onion/bouillion mixture, and stir. Mix the remaining cup of half & half with the cornstarch (or other thickener), then add to the soup mixture, stirring constantly. Bring to a simmering bubble over medium heat, stirring frequently. Then, strain through a colander to remove onion and bacon pieces (discard the bacon and onion pieces). When you return the creamy stuff to the soup pot, then stir in the shredded cheese and the beer, stirring constantly until completely melted. Next, add the ham and sherry, plus plenty of coarsely ground pepper. Lower heat to Medium Low, and cook for about 15 minutes, stirring frequently.
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Old 01-14-2003, 11:55 PM   #33
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2EZ2Bgood Tomato Soup

[COLOR=purple]This is an unbelievably simple tomato soup recipe that I often have at my desk for an afternoon snack:[/COLOR]

Dissolve 1/2 of a tomato bouillon cube in a cup of boiling water; add about a tablespoon of heavy cream; top with a little shredded parmesan if you like - and that's it!! You could do the same thing with chicken bouillon for cream of chicken soup. For a more substantial soup, add pre-cooked meat or veggies.
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Old 01-19-2003, 09:42 PM   #34
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Auntie's Sauerkraut Soup

Sauerkraut Soup is a Big hit in my house! Takes 20 minutes to prepare, and can be eaten without the simmering. Great left over, too!

1 pound of bacon, or back (Canadian) bacon, or half a ham steak, cut in small pieces (1/2 inch or so)
1 large white onion, medium diced
1 large jar wine sauerkraut (including liquid)
2 cans low sodium chicken broth or stock
2 - 4 Tablespoons white vinegar (optional)
Pepper to taste
4 cups (or more) water
2 Bay leaves
Sour cream to taste

In a dutch oven or stock pot, cook bacon until most of the fat is cooked out, and the bacon begins to turn brown. If you are using back bacon, or ham steak, which are very lean, brown in about 4 Tablespoons of olive oil mixed with 1 Tablespoon of butter. Add the diced onion to the bacon, and let cook until transparent (clear, and almost cooked). Add the sauerkraut, sprinkle with pepper and mix together until blended. Add the chicken broth, and stir. Add just enough water to cover the sauerkraut mixture completely (about 3 cups) and the vinegar. TASTE to see if more water is needed. Add more water as necessary, and the bay leaves. Bring to a gentle boil, then lower hear, and let simmer for about 30 minutes. Taste again to see if more water, or other seasoning is needed. Remove bay leaves just before serving.

Serve in a soup bowl with a dollop of sour cream (to taste). We always add more pepper and vinegar (since I like the hot/sour taste.)

Guaranteed to settle an upset tummy, clear the sinuses, and provide some "feel good" comfort.

Enjoy!
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Old 01-22-2003, 03:57 PM   #35
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Asparagus Leek Soup

This is almost the best soup I have ever had. Very hearty and filling.

The recipe is in the Dr. Atkins cookbook. I added a little cubed ham to the recipe in the simmering and for 16 carbs for 3 1/2 cups.

I wanted to eat the whole thing...

Make sure you have others around when you cook this. Unfortunately my husband doesn't care for soup.. and my kids couldn't get over what a big "green onion" that was.. referring to the leek.... I wasn't sure what the thing was either... LOL. It smelled similar to an onion when split down the middle. But cooks up wonderfully.

1 leek white part only chopped
3/4 lb asparagus 1/2" pieces
2 tbsp butter (unsalted)
2 cups chicken broth
1/3 cup cream
salt and pepper to taste

Melt butter over medium-high heat until the foam subsides. Saute leek for I think 2 minutes add asparagus and saute for another minute. Add chicken broth and bring to boil. Simmer for 10 minutes or until asparagus is tender. Then add to food processor to puree.. add cream, salt & pepper..

I didn't totally puree it. I liked it a little chunky and smooth. The ham added a little salt already so I didn't have to add it.

Try the egg drop soup. So very easy to make and delicious..
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Old 01-27-2003, 10:57 AM   #36
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This sounds mighty good!
Exported from MasterCook *

Cheddar Vegetable Chowder

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons light olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup red bell pepper cut into 1/4-inch dice
1/2 head cauliflower cut into 1/2-inch dice
1 tablespoon arrowroot
1 1/2 cups chicken stock
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 cups small broccoli florets
1/2 pound extra sharp Cheddar cheese, grated

In a 2-quart saucepan heat oil over moderate heat until hot but not smoking . Add onion, carrot, celery, pepper and cauliflower. Cook until onion is soft.

Cook over medium heat an additional 3 minutes, stirring often. Add chicken stock, Worcestershire sauce, cayenne and broccoli florets. Simmer, covered, for 15 minutes until broccoli is tender.

Remove the pan from heat and add arrowroot. Stir to mix completely.

Mix in Cheddar, a little at a time, stirring until cheese is melted. Season with salt and pepper.

Makes 4 servings -- 5.9 effective grams of carbohydrate per serving.



Description:
"LOW CARB LUXURY"
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Old 02-07-2003, 04:39 AM   #37
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Kroger has fresh cauliflower on sale for 99-cents this week, so I'll be making this tomorrow:

CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks (about 20 oz. after trimming)
1 small onion, diced or leeks, chopped
2 T. celery, finely chopped
3 cups chicken broth (homemade recommended)
3 T. butter
1/2 cup heavy cream
Salt and pepper, to taste
Parsely, finely chopped

In a large dutch oven, bring cauliflower, onion, celery and broth to a boil. Cover and simmer until cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add butter and cream; mix well. Add salt and pepper, to taste. Stir in the parsely. Makes about 6 cups soup, or 6 big servings. (5.5 carbs each)

This reminds me of the Leek and Potato Soup that I'd eaten several times while in England.
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Old 02-20-2003, 10:03 AM   #38
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Tortilla-less Chicken Tortilla Soup

Tortilla-less Chicken Tortilla Soup


List of Ingredients

1/2 Cup Onions, chopped
2 tsp Garlic Powder
1 Tbs Olive Oil
2 tsp Chili Powder
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1/4 Cup Fresh Cilantro
2 (14.5 oz) Cans Chicken Broth
1 15 oz. Can Black Soy Beans (rinsed)
1 10 oz. Can Tomatoes with chiles (with juice)
2 Cups Chicken, Cooked and Diced


Instructions for Preparation:

In medium stock pot, saute onion and garlic powder in olive oil. Stir in chili powder, salt, oregano, cumin, tomatoes, broth, soy beans chicken and cilantro. Simmer 15-20 minutes. Ladle soup into individual serving bowls and garnish with Monterrey Jack cheese and sliced avocado (Be sure to add carbs for garnishes).

NutritionFacts per 1 Cup serving
(makes 8 servings)

Calories 176

Calories from fat 62

Total Fat 6.9g

Saturated Fat 1.3g

Cholesterol 29mg

Sodium 1191mg

Total Carbohydrate 7.4g

Dietary Fiber 4g

Protein 21g


Additional Information
35.3% of calories from Fat
16.9% from Carbohydrates
47.8% from Protein

Net Carbs: 1 Cup = 3.4
 
Old 03-18-2003, 05:15 AM   #39
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Asparagus Soup

Asparagus Soup

Ingredients:
1 pound fresh asparagus
3/4 cup chopped onion
1 3/4 cup vegetable broth
1 Tbsp. butter (optional)
2 Tbsp. Atkins bake mix
1 teaspoon salt
1 pinch ground black pepper
1 cup Organic Plain Soymilk
1/2 cup Plain Cultured Soy yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese(optional)



Instructions:
Put the asparagus (trimmed and cut into smaller pieces) into a
saucepan with 1/2 cup of vegetable broth and onion. Bring the broth
to a boil, reduce the heat and let simmer until the asparagus is
tender and the onion clear. Put aside a few asparagus tips for a

garnish. Place remaining vegetable mixture in an electric blender
or food processor and puree until smooth. Melt butter in the same
pan you used for simmering. Stir the butter constantly while
sprinkling flour, salt and pepper over the butter. Be careful
not to brown the flour or butter (cook for about 2 minutes). Stir
in the remaining 1 1/4 cups vegetable broth and increase the heat.
Continue stirring until the mixture comes to a boil. Stir the
vegetable puree and add the soymilk into the saucepan. Whisk the
yogurt into the mixture followed by the lemon juice. Stir until
thoroughly heated and then ladle into bowls. Garnish with asparagus
tips and sprinkle with Parmesan cheese

Serving Size: about 4 servings
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Old 03-27-2003, 09:26 AM   #40
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kielbasa soup

1/2 lb turkey kielbasa sliced
1 medium onion chopped
1 medium green pepper chopped
2 celery ribs chopped
4 cloves garlic minced
2 cans chicken borth
1 - 14 1/2 oz can of diced tomatoes
2 small zucchini sliced
1 T parsley
1/4 t crushed red pepper flakes
1/4 t black pepper

Cook Kielbasa in skillet til lightly browned. Place everything in crock pot on low and cook for 8-9 hours. Can also be made on stove top just soften the veggies with the kielbasa then add liquid and simmer on Med. for 1 hour.

enjoy
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Old 04-03-2003, 07:06 AM   #41
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Creamy Lemon Chicken Soup

2 cans chicken broth
2 boneless chicken breasts
1/8 cup chopped green onions
1/4 cup lemon juice
pepper to taste
1/2 cup heavy cream

Cook chicken breasts (I microwave mine) and cut up in pieces. Heat up chicken broth, add cooked chicken pieces, chopped green onions, lemon juice, and pepper. Simmer 10 minutes. Stir in cream and keep on low until heated through.

Very easy - and very good!!
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Old 06-17-2003, 12:10 AM   #42
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Italian Wedding Soup

Ive been wanting to offer this recipe for awhile as its perfect for MC but havent had the chance. Its my grandmas Italian wedding soup and it is GREAT


You boil a whole chicken in a large pot

and in the meantime you combine ground pork and ground beef and make mini meatballs and brown them with sliced garlic in a frying pan

when the chicken starts to fall off the bone you need to remove it and take all the meat off the bone and throw it back in the pot along with the mini meatballs and a bunch of chicken boullon cubes (Im Italian we dont measure sorry LOL)

after its cooked for another hour or so you add 3-4 heads of Endive (depends how big your pot is) and let is cook down to the consistency of spinach but its not slimey like spinach is

once its ready you scramble 2-3 eggs and pour it on top of the soup it will come out similar to the chinese soups

THEN after youve made a bowl you top it with PLENTY of parmesean cheese

OMG You will NOT be sorry!! Ive yet to serve it to anyone who hasnt loved it!

Its great as a meal and also as a snack when youre hungry and Im not a big vegetable person which is also why I try to eat this almost daily- you can make a BIG pot and then freeze it in baggies

Let me know if you make it and what you thought!!

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Old 06-20-2003, 07:13 PM   #43
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Gladys' Green Pork Soup

Here is a recipe I just made! It was delish! The avocados really add something to the soup!

Gladys’ Green Pork Soup

6 thin pork chops, cubed*
2 tbsp olive oil
1 medium onion, chopped
3 stalks celery, chopped
½ tsp salt
¼ tsp pepper
½ tsp dried basil
½ tsp dried oregano
2 cloves garlic, minced
4 cups chicken broth
1 cup green olives stuffed with pimentos
1 large zucchini or 2 small ones, sliced and quartered
2 hass avocados, cubed

Heat the oil on medium heat in a Dutch oven or heavy bottomed pot. Add the garlic, onion and celery. Cook until onion and celery are tender. Add pork and sauté for 5-10 minutes. Mix in all the other ingredients except the avocados. Raise heat and bring to a boil. Cover and simmer for 20 minutes. Remove from heat, add in the avocado chunks and stir VERY gently. Enjoy!

*I used 4 boneless pork loin chops halved and then cubed.

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Old 09-21-2003, 08:40 AM   #44
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Onion Soup Mix replacement
(for recipes that call for a pack of Lipton Beefy Onion Soup Mix)

3 packs of Herb Ox beef bullion(I prefer the very low sodium kind)(you can use any granulated beef bullion powder as long as it's for 20-24oz of liquid)
2tsp dried parsley
1T dried onion flakes
1tsp onion powder
1/2tsp garlic powder
2tsp dried celery if you can find it..if not then use 1/4tsp celery seed

Mix well and use where you would use 1 pack lipton onion soup mix
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Old 10-01-2003, 03:44 AM   #45
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Russian Turnip Soup

Ingredients:

1 lb. beef (with bones)
1/4 lb. ham
1 lb. turnip (tuber), cubed
8 oz. sauerkraut juice
2 onions, cut in slices across the layers
1 sprig of parsley, root and greens, chopped
8 peppercorns, whole
1 t dried marjoram
4 cloves garlic, minced
2 T fresh baby dill, chopped (to garnish)
Salt (to taste)
Sour cream (optional)

Place beef , ham and spices in a large saucepan with 2 liters of boiling water; simmer for 1 1/2 hours. Add the vegetables and sauerkraut juice; boil 1 hour more or until vegetables are soft. Serve with sour creams and fresh dill.

Carbohydrates (net) in a 1 1/2-cup serving: 6 grams
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Old 10-15-2003, 11:07 AM   #46
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I "Reverse Engineered" this to low-carb after ordering a version at a local Fudpuckers Resturant ....Sounds like a strange combination, but it's incredible....


YELLOW SQUASH & CRAB SOUP

2 medium yellow squash - peeled & diced
1 VERY small carrot - Peeled & diced (I know it's high!)
1 medium yellow onion - coarsly chopped
2 cups chicken broth
About 1 tbs. Old Bay Seasoning

Cook veggies in broth & Old Bay til very soft. Drain, reserving the cooking liquid, and then puree til very smooth.

In same pan, saute 1/2 a small onion, coarsly chopped, in butter until just soft. Add the pureed veggies back in, along with approx. 1/2 a pound of lump crab meat (or the equivalent canned). Add just enough heavy cream and reserved cooking liquid to bring it to the consistancy you like, and heat VERY gently.

That's IT!

This soup should be very smooth except for the chunks of onion and crab. It's even better the 2nd day.

Last edited by LeighDear; 10-15-2003 at 11:12 AM..
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Old 10-15-2003, 08:05 PM   #47
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I haven't had a chance to try this yet but thought it sounded good!

Italian-Style Beef-And-Pepperoni Soup

1 pound extra-lean ground beef
1 cup sliced turkey pepperoni (3 oz.) I would use regular pepperoni
Vegateble ccoking spray or I would use 1 tablespoons olive oil
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onion, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 can (28 oz.) crushed tomatoes
4 cups low-sodium fat-free chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese

Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is on longer pink. Rinse and drain beef mixture.
Sauté mushrooms and next 3 ingredients in hot Dutch oven 5 minutes. Stir in beef mixture, tomato paste and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.
Yield 10 cups
Prep: 25 min
Cook: 45 min

Per cupnot including toast): Calories 147 (43 % from fat); Fat 7 g (sat 2.7g, mono 2.7g, poly 0.3g); Protein 13 g; Carb 6.1g; Fiber 0.7g; Cho; 40mg; Iron 1.7mg; Sofium 289 mg; Calc 35mg.

For those who are interrested here is the toast recipe that came with the soup recipe.

Parmesan Toast Points

Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400° for 5 minutes.
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Old 10-15-2003, 08:18 PM   #48
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I made this soup when we had a progressive dinner party and I was stuck with soup and salad. I wanted something different and made this up at the last minute and everyone raved about it.



Frenchmaid's Nacho Chicken Soup

1 large jar Tostitos nacho cheese dip

3 cans chicken broth

2 to 3 cooked chicken breasts (shredded)

1 can Ortega diced green chilies

Heat the chicken broth and then add the cheese dip, stir until blended, then add the chicken and green chilies.

Thats it.
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Old 10-16-2003, 02:15 PM   #49
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Easy Cream of Asparagus

My friend taught me this, although she thickens it with flour or cornstrach..my version is still good.

1-2 cans chicken broth
1-2 cans asparagus (You can use fresh, just boil until tender with a sprinkling of salt)
garlic
lemon
butter
heavy cream or something similar
salt and pepper to taste

Puree the asparagus in a blender, will be thick, you can add chicken stock to help mix it or some of the water that you cooked fresh asparagus in.

Mash or mince 1-3 cloves of garlic depending how much you like..I use 2. Saute this in butter, until it releases its aroma, but don't let it burn!

Add the pureeed asparagus and broth until desired consistency

Salt and pepper to taste. Heat through and then swirl in some heavy cream.

Optional: squeeze of fresh lemon juice AND another clove of garlic sauteed in butter, and added to top of soup, garlic, butter drippings and all.

Yum! Even my 8 yr old slurps this up!
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Old 11-01-2003, 04:26 PM   #50
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...

Hey! How about some soups that are appropriate for a strict, maybe permanent "inductionist?"
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Old 11-03-2003, 02:14 PM   #51
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Re: ...

Quote:
Originally posted by JasmineRavenwood
Hey! How about some soups that are appropriate for a strict, maybe permanent "inductionist?"
How about good old chicken soup?

1 whole chicken, cut up
2 leeks, cut into large chunks (rinsed very well)
2 large onions, " "
1 green pepper, " "
several stalks celery, " "
leaves stripped from 2 or 3 branches thyme
salt (lightly)
5 or 6 whole black peppercorns (or a few dashes ground black pepper)
celery salt to taste
garlic powder to taste
onion powder to taste
few dashes cayenne pepper (optional)

Put above ingredients into large stock pot and cover with water. Cook over high heat until just before water boils (when you see a few bubbles begin to break the surface). Don't actually let it boil or broth will be cloudy (not a tragedy, just not as nice looking). Reduce heat to medium, cover pot and simmer for 1 to 1 1/2 hours (til chicken is done). When chicken is cooked, remove from pot and set aside. Cover pot again and continue to cook over medium heat for another hour. Meanwhile, shred chicken or cut into chunks (your preference) and dice more onions, green peppers and celery. After an hour remove broth from heat and let cool. Discard cooked vegetables and add the fresh ones you just chopped. Check seasonings to see if you need to add anything. Put broth and fresh vegetables on heat and simmer until veggies are soft. Add shredded chicken to broth and soup is ready to serve. Makes a lot and freezes very well.
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Old 11-03-2003, 02:27 PM   #52
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In regards to the good old chicken soup recipe:

Someone on Induction should probably cut way back on those leeks and onions. They are very high in carbs. I don't know how many carbs they add if most of the pulp is strained out though. They should just be careful not to add too many fresh ones in the second step - maybe 1/2 cup chopped leeks and 1/4 cup onions. That should be plenty for texture and flavor. On the other hand, the broth will already be heavily onion/leek flavored and they could just leave the fresh ones out all together and save a bunch of carbs.
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Old 11-04-2003, 12:14 PM   #53
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You're right, just the broth is very good with only the chicken added back into it if you don't want to add carbs by adding more veggies in step two. I don't add leeks in step two, just one medium-sized diced onion, around three stalks of diced celery and 1/4 cup diced green pepper. According to ******, that adds 12 net carbs (18 before subtracting fiber) to the entire pot, which is between 1 and 2 carbs per serving.
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Old 11-05-2003, 09:17 AM   #54
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My DH and Dad love this soup that I refashioned into a LC version.

Sooz

Louisiana Shrimp Bisque

Ingredients
3 tbs Butter
8 oz Shrimp, peeled deveined and cut into ½ inch pieces (divided)
1 tsp onion powder
2 cloves Garlic, minced
2 tsp paprika
1/2 tsp dry mustard
Dash cayenne pepper
2 cans (about 14 oz each) chicken broth
2 tbs Tomato paste
8 oz (1 cup) Heavy whipping Cream
1 1/2 cups (6 oz) shredded Sharp Cheddar Cheese


Instructions for Preparation
Melt butter in large saucepan over medium heat. Add half of the shrimp and sauté for 1 or 2 minutes, until shrimp begins to turn pink. Add onion powder, garlic, paprika, dry mustard and a dash of cayenne pepper. Cook 1 minute stirring constantly. Add broth and tomato paste. Heat to a boil; reduce heat, cover and simmer 10 minutes, stirring occasionally. Puree soup in two batches in food processor fitted with steel blade. Return soup to saucepan; add remaining shrimp. Heat to a boil over high heat; reduce heat and simmer uncovered for 5 minutes or until shrimp are opaque, stirring occasionally. Add cream; heat through. Add Cheddar cheese, stirring just until cheese melts. Ladle into soup bowls. Serve immediately with Tabasco sauce for those who like a spicer version.

Nutrition Facts per serving
Makes 6 servings
Carbohydrate 5g
Dietary Fiber 0.4g
Protein 22g
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Old 11-05-2003, 09:36 AM   #55
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Location: Northern Colorado
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Stats: 171.8/157.9/145 (5'6")
WOE: LC/IF
Start Date: Over and over and over
Here is another of our favorites. By the way, I only print the calories because I found that if I don't get enough calories per day, my weight loss stalls.

Sooz


Creamy Green Chili Soup

Ingredients
3 tbs Butter, with salt
1 lb Chicken breast meat, uncooked, cubed
1 tsp onion powder
1 tsp Garlic powder
1/2 tsp Salt
1/4 tsp pepper
2 cans (about 14 oz each) chicken broth
1/4 tsp chili powder
Dash of crushed red peppers
8 oz canned green chilies
8 oz Cream ( heavy whipping )
2 cup Shredded Cheddar Cheese (I use the 4 Cheese Mexican Blend)

Instructions for Preparation
Melt butter in a large Dutch oven. Add cubed chicken breast meat, onion powder, garlic powder, salt and pepper and sauté until chicken is white in color. Add chicken broth. Stir in chili powder and crushed red pepper. Bring to a boil. Reduce heat and simmer for 15 minutes. Add green chilies and simmer for 15 minutes more. Add cream and heat through. Stir in cheese until melted. Stir well and serve immediately.

Nutrition Facts per serving
makes 6 servings
Amount per serving
Calories 493
Carbohydrate 5.2g 2%
Dietary Fiber 0.6g 2%
Protein 35.6g
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Old 11-05-2003, 10:00 AM   #56
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WOE: LC/IF
Start Date: Over and over and over
This one is a little pricey in terms of carbs, but is worth saving for!

Sooz


Mexican Chicken Corn Chowder

List of Ingredients
3 tbs Butter, with salt
1 1/2 lb Chicken breast meat, raw, cubed
1 1/2 tsp onion powder
1 1/2 tsp Garlic powder
1 tsp Salt
1/4 tsp pepper
2 cans (about 14 oz each) chicken broth
1 tsp cumin
16 oz heavy cream
2 cup Monterey Jack Cheese
3/4 cup creamed Corn
4 oz can green chilies
1/2 tsp TABASCO

Instructions for Preparation

Melt butter in a Dutch oven. Brown chicken seasoned with onion powder, garlic powder, salt and pepper until chicken is no longer pink. Add chicken broth and cumin. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add cream, cheese, corn chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted and soup is heated through. Serve immediately.

Nutrition Facts per serving
makes 8 servings
Amount per serving
Calories 536
Carbohydrate 8.3g
Dietary Fiber 0.6g
Protein 28g
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Old 11-06-2003, 05:40 PM   #57
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Location: Massachusetts
Posts: 1,994
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Stats: 2002-2004: 195/164/130
WOE: Atkins mixed w/ JUDDD
Start Date: 7/15/11 212/190/150
Spicy Peanut Chicken Soup

1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced (optional)
1/2 cup turnip, diced
2 cloves garlic, chopped
2 T olive oil
2 15 oz. cans low sodium chicken broth
1 15 oz. can diced tomatoes w/ mild green chiles
1 whole boneless skinless chicken breast
1/2 cup peanut butter
1/4 cup heavy cream
1/2 t. crushed red pepper or to taste
salt & pepper to taste

Sautee vegetables in oil until soft - 5 minutes. Add chicken broth and diced tomatoes and bring to a boil. Add raw chicken breast & poach in the soup for 15 minutes. Remove chicken breast, dice & return to pot. Add peanut butter, heavy cream & crushed red pepper & stir well to combine.

Great on a cold winter night.
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Old 11-13-2003, 04:17 AM   #58
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Posts: 78
Gallery: CreamDraft
Cream of Broccoli

Been a while since I have made this, and it needs a retrofit, but it is such good soup, and easy!
This is the original recipe, maybe someone out there can
make it a bit lower in carbs.

3c water
*3c milk
3 chicken boullion cubes
2 dash's of garlic salt
1 package frozen chopped broccoli
*1 lb velveeta

Dump milk and water into pot, add in chicken boullion, garlic, and broccoli. Simmer lightly until broccoli is soft, add in cheese until
melted. Add salt and pepper to taste.

You could maybe put in 1 cup cream, 5 cups water?
and I think the "Processed" cheese is high, but it melts so well!

Lisa
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Old 11-20-2003, 01:47 PM   #59
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Stats: 247/159/150, or so
WOE: Atkins with a twist
Start Date: August 21, 2003
French Onion Soup with a bonus 2nd Meal!

Recipe Name: French Onion Soup/Pot Roast
Submitted By: MiRedKitty
On: Nov-13-03 02:16 PM

Serves: 2 if you share!
CarbsPerServing: Maybe 5? Carbs for Onion, Cheese and LC Bread
Prep Time: Minimal
Effort: Easy

Ingredients:
2 lb (or more) Pot Roast Beef Broth to cover, then double amount
Mozzarella Cheese
2 LC Bread Slices (Preferrably Pumpernickel)
1 medium onion or 2 small
Garlic/Garlic Powder to taste
Black Pepper to taste


How to Prepare:

TWO MEAL DEAL! Pot Roast one night/french onion soup the next! In a crock pot, add roast (I use English Beef Roast), add 1/2 medium or 1 small onion, garlic or garlic powder, black pepper (to taste) and beef broth to cover. Cook on low for 8 -10 hours. For pot roast, your good to go with a salad and even some gravy with 1 cup of broth and some Thicken-Thin-Not (low carb starch-like thickener)to make gravy! For French Onion Soup, remove roast and add enough beef broth to double what was originally added to cover roast, add beef boullion if necessary to make stronger broth. Saute in butter, another 1/2 medium or 1 small onion, slice thin, until translucent. Add onion and even a little bit of the roast in small pieces. Toast low carb Rye bread, place in bottom of bowl or crock, sprinkle with mozzarella cheese, add soup and top with more cheese. Microwave or broil until melted and ENJOY! This was a recipe shared with me by a woman in the office and as soon as she told me about it, my mouth started watering! IT'S FANTASTIC! Two meals for the work of one! BONUS! You won't believe the taste! Pass on the LC Bread and make this recipe even lower in carbs.

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Old 12-01-2003, 05:39 AM   #60
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Location: New Hampshire
Posts: 179
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WOE: Atkins
Here is one that kept me on induction for quite a while:

Sharon's Egg Drop Soup

1lb of chicken cubed in small pieces (I brown it in seseme oil)
1/4 of a small onion, minced
2 sticks of celery chopped
5 baby carrots (chopped small so it looks like more)
1/4 tsp of minced garlic
1/2 tsp of parsley flakes (helps blend the flavors)
8 cups of ckn stock
2 eggs

Saute the ckn, then add the garlic and onion continue to brown. Add the veggies and cook for about 2 minutes. Add the stock and the parsley. Cook on low for about 20-minutes.

Right before you are about to serve beat the eggs as if you were going to make scrambled eggs... then slowly pour into the soup. While you are pouring stir the egg into the soup with a fork. The egg will look 'feathery". You can skip the egg part for a really good chkn soup... but he egg add a little more protein. Reheats great!

I will also sprinkle cheese on top prior to eating to add a different flavor. Serves 4... two if you are really hungry!

I count each serving as 5 carbs. (not an official count... my guess using the onion, eggs, celery and carrots)
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