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Old 01-13-2011, 08:31 AM   #151
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Quote:
Originally Posted by LindaSue View Post
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.
I've made this many times LindaSue and it's very good. Thanks for the recipe.
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Old 01-13-2011, 10:54 AM   #152
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Thank you Linny, those recipes look great. Julie
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Old 01-13-2011, 05:20 PM   #153
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I want to try all these soups,they all sound and look good to me...
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Old 01-16-2011, 10:17 AM   #154
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thanks for all these yummy recipes!
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Old 01-17-2011, 11:31 AM   #155
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Subscribing. I can't wait to try some of these!
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Old 09-04-2011, 10:55 PM   #156
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That time of year is coming WAY too soon! I look forward to many more recipes!
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Old 09-05-2011, 11:56 AM   #157
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Any tried and true recipes for a creamy cajun chicken soup? I used to go to a restaurant that had something like this and it was AMAZING.
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Old 09-18-2011, 06:32 AM   #158
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Subscribing... the recipes sound wonderful!

Haven't seen this thread before... thanks for bringing it up.

Nikki
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Old 09-25-2011, 04:25 AM   #159
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Old 10-02-2011, 01:22 PM   #160
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I made this recently and thought I would share this recipe here as well. I will include my additions/changes to the recipe.

MY CHANGES or ADDITIONS: I had a few additions/changes to the recipe to use what I had on hand. I used a rotisserie chicken from the store and shredded it into a heavy duty soup pan. Next I added the beer, 1/2 jar of medium hot salsa, can of Rotels, pinch of poultry seasoning, dash of garlic powder, dash of Adobo seasoning, squeeze of cilantro paste, teaspoon of chicken base paste, and finally the cream cheese. I let this simmer on the stovetop and it only took about 15 minutes to pull together. I will be adding this to the "regulars" recipe box.



Originally Posted by palegirl here ------> http://www.lowcarbfriends.com/bbs/lo...t-so-good.html

Santa Fe Chicken Soup (crockpot or stovetop)

1 1/2-2 lbs boneless skinless chicken (I prefer thighs)
1 jar of salsa
1 bottle of beer
1 8oz block of cream cheese

Brown the chicken (in bacon fat?) on the stovetop. (You can skip this step, it does improve flavor)

Put chicken in the crockpot, pour over jar of salsa and bottle of beer.
Cook on low all day while you're at work (for me it's 10 hours)

Before serving use two forks to shred the chicken (easy) and then add the cream cheese, stir and it will melt.

I add a little water when I reheat the soup to make it more soupey. Or you can use it as a taco or burrito filling with LC tortillas.
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Old 10-02-2011, 08:56 PM   #161
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Did you include the skin? Or get rid of it?
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Old 10-02-2011, 09:06 PM   #162
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The recipe states "boneless skinless chicken" so I'd probably ditch the skin if what I had still had it on there.

I LOVE chicken skin, but the crockpot makes it kind of flabby and not my favorite thing!
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Old 10-03-2011, 06:45 AM   #163
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Quote:
Originally Posted by TuscanGirl View Post
Did you include the skin? Or get rid of it?
I used a rotisserie chicken and removed the skin.
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Old 10-12-2011, 01:46 PM   #164
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What a terrific thread! Thanks Linny, for sending me this way.

Should I add a recipe that is not mine?
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Old 10-12-2011, 02:48 PM   #165
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I add both mine and other peoples. I just make a note if it's someone elses!!
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Old 10-12-2011, 05:03 PM   #166
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Kielbasa Stew (originally posted by evas)

1 pound kielbasa sausage, sliced
1 tablespoon butter or olive oil
1 (14 ounce) can low sodium beef broth
1 (10.75 ounce) can plain tomato sauce or chopped tomatoes with juices
1 1/2 cups water
3 cups shredded cabbage
1 onion, chopped
1/2 cup diced green bell pepper
1/2 teaspoon ground black pepper
1/4-1/2 cup sour cream (depending on how "creamy" you want it to end up)

In medium saucepan brown sausage in butter or olive oil. Add cabbage, onion and bell pepper and saute for 3-4 minutes. Add rest of ingredients, bring to a boil then reduce and simmer for 45 minutes.

My tweaks: I used broccoli slaw instead of cabbage, because thats what I had on hand. I made it spicier than the recipe with chile powder, a splash of Worchestire, diced chiles, and cayenne pepper. I left the sour cream out and served it on the side with diced cilantro and green onions, and chopped avacado.

Absolutely delish! An absolute keeper.
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Old 10-12-2011, 05:18 PM   #167
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This sounds really good and very filling, just what I need! Thanks for sharing.
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Old 10-13-2011, 02:56 PM   #168
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Subscribing. It is finally getting to soup weather here I hope!
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Old 10-14-2011, 12:04 PM   #169
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Portuguese Kale and Kielbasa Soup

Portuguese Kale and Kielbasa Soup

--------------------------------------------------------------------------------

Barbo’s Portuguese Kale Soup
About 20 Cups of Soup- Freezes Well

3 lbs. Smoked beef or turkey Kielbasa , sliced
1-2 tbs. olive oil
2 onions, chopped, optional
8 oz. fresh mushrooms (opt,) sliced
4 or more large garlic cloves, chopped
2 bunches fresh kale. Washed and stripped
2 large chayote squash, peeled and cut into med. chunks
2 quarts of chicken broth
2 quarts of beef broth
2 c. water or more broth.
1 can black soy beans
1 can white soy beans
1 can white cannellini beans
1 tbs. Vietnamese hot sauce
Salt and pepper to taste
You can snip some fresh green beans into pot.

Sauté onion, garlic, mushrooms if using, until limp
and clear. Add sausage and lightly cook.
Then add kale and just toss like a stir-fry.
Add everything into lg. soupot except chayote . Bring up to a boil.
Turn heat to simmer, cover and cook approx 25 minutes.
*Add chayote. Cook for about 20 minutes longer. Taste
for seasoning and add hot sauce to taste.
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Old 10-14-2011, 12:41 PM   #170
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TY Barb.....I frequent this thread a lot and now its here for safe keeping. Can't wait to try this!
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Old 10-14-2011, 12:56 PM   #171
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Portuguese Kale and Kielbasa Soup

Portuguese Kale and Kielbasa Soup

--------------------------------------------------------------------------------

Barbo’s Portuguese Kale Soup
About 20 Cups of Soup- Freezes Well

3 lbs. Smoked beef or turkey Kielbasa , sliced
1-2 tbs. olive oil
2 onions, chopped, optional
8 oz. fresh mushrooms (opt,) sliced
4 or more large garlic cloves, chopped
2 bunches fresh kale. Washed and stripped
2 large chayote squash, peeled and cut into med. chunks
2 quarts of chicken broth
2 quarts of beef broth
2 c. water or more broth.
1 can black soy beans
1 can white soy beans
1 can white cannellini beans
1 tbs. Vietnamese hot sauce
Salt and pepper to taste
You can snip some fresh green beans into pot.

Sauté onion, garlic, mushrooms if using, until limp
and clear. Add sausage and lightly cook.
Then add kale and just toss like a stir-fry.
Add everything into lg. soupot except chayote . Bring up to a boil.
Turn heat to simmer, cover and cook approx 25 minutes.
*Add chayote. Cook for about 20 minutes longer. Taste
for seasoning and add hot sauce to taste.
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Old 10-20-2011, 06:24 AM   #172
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Subscribing. These all look great! I am so glad soup weather is here.
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Old 10-29-2011, 03:29 PM   #173
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Indian Chicken and Almond Soup

This is a hearty soup for the chilling weather setting in now.
Delicate, subtle flavor and ever so good. Easy too! Not suitable until the nuts & seeds rung of the OWL ladder.



INGREDIENTS:

6 T. butter, unsalted
½ leek, rinsed free of all dirt between leaves
8 oz. chicken breast, skinless, boneless, cut in small chunks
1 tsp. minced fresh ginger root (optional)
2 oz. (44) almonds
¼ tsp. each salt and black pepper
1/8 tsp. cayenne (optional)
1 jalapeno, seeded and chopped
1 medium calaba squash (yellow or zucchini will work), 1½ c. diced
1/3 c. fresh cilantro, chopped (save out few nice leaves for garnish)
½ c. coconut milk
½ c. cream (or more coconut milk)
2 c. chicken broth
1 c. water (or more if you like your soups thinner)
½ tsp. of my Garam Masala Spice Blend: (see below)

DIRECTIONS: Melt butter in large stew pot over med-high heat. Add leeks, squash, jalapeno, ginger and saute until tender. With slotted spoon, lift the solids out into a food processor (or blender) and let that set. Now add chicken to remaining butter in skillet and saute until completely done and beginning to brown a bit. Lift chicken out and add to the processor. Add 1 cup of the chicken broth and almonds to the processor and pulse several times, until nuts and chicken appear to be nicely ground up. Using a rubber spatula, put the blender contents back into the stew pot. Add remaining chicken broth, coconut milk, cream, cilantro, all spices and water. Simmer for 5-10 minutes on lowest heat and serve. Garnish with a pretty cilantro leaf and a sprinkle of Garam Masala.

NUTRITIONAL INFO: Makes 4 nice servings of about 1½ c.(more if serving in small cups). Each serving has:

477 calories
39.7 g fat
9.65 g carbs, 3.65 g fiber, 6 g NET CARBS
23.5 g protein
580 mg sodium
29% RDA Vitamin A, 33% B6, 15% B12, 26% C, 31% E, 40% copper, 30% iron, 25% magnesium, 47% manganese, 63% niacin, 28% riboflavin, 31% selenium, 20% zinc, 608 mg potassium


GARAM MASALA SPICE BLEND:
6 T. coriander seeds
3 T. cumin seeds
2 T. black peppercorns
1 T. whole cardamom pods (outer part and seeds inside)
5 small cinnamon sticks broken into small pieces
2 tsp. whole cloves
1 whole grated nutmeg (about 1 tsp) added AFTER turning off heat.

DIRECTIONS:

In a dry no-stick skillet, over low heat, heat all spices until they become very fragrant. Turn off heat. Then using a spice/coffee grinder, grind all toasted spices to a pretty fine grind, but it doesn’t have to be as fine as salt. Add grated nutmeg at this point. When adding this spice to curry recipes, I once again heat the dry skillet and reheat these until they become fragrant and then proceed with whatever recipe I’m making. This is outstanding in all chicken, beef and fish curries. It’s great on charcoal grilled, buttered fish and chicken, too!

NUTRITIONAL INFORMATION FOR SPICE ALONE: Each tsp. contains:
6 calories
.31 g. fat
1.1 g. carbs
.6 g. fiber
.23 g. protein
.5 g. NET CARBS
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Old 10-29-2011, 03:45 PM   #174
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I'll bet this smells heavenly, Peggy. This is going on my 'to make' list, not just to file away. And thank you for sharing your spice blend. I have a couple of your blends mixed now. I LOVE to heat the spices on the stovetop and the aroma is to die for, same with nuts, although the smell is not as strong, but love what toasting does for them. Thanks for sharing!
And what is a calaba squash?

Last edited by Tilly; 10-29-2011 at 03:48 PM..
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Old 11-09-2011, 02:53 PM   #175
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Bump! Pumpkin sausage soup get my vote for sure!

Lots of good recipes here!
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Old 11-10-2011, 08:19 AM   #176
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Pumpkin sausage soup is amazing!!
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Old 06-28-2012, 06:33 PM   #177
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Bump I want this to come up.

Last edited by rosethorns; 06-28-2012 at 06:34 PM..
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Old 10-31-2012, 12:03 PM   #178
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Bump
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Old 11-04-2012, 01:55 AM   #179
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Wow, these sound great!
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Old 11-04-2012, 04:09 AM   #180
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mock potato soup
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