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Old 11-05-2012, 04:41 AM   #181
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This one is from Peggy (buttoni) I'm making this soon. This so close to my original. I prefer it hot.

Peggy's Potato soup

INGREDIENTS:

1 medium head of cauliflower (about 12 oz.)
4 c. chicken broth, low sodium
1½ c. leeks, cleaned and chopped (or just use green onions, in a pinch)
2 shallots, chopped fine (or yellow onion)
½ stick unsalted butter
¼ tsp. each salt and black pepper
1 T. green onion or chives, chopped (optional for garnish)
½ c. heavy cream

DIRECTIONS: Cut cauliflower into flowerets and place in large soup pot. Cut root off l leek and then cut the leek lengthwise in half. Wash all “hiding” dirt from between the leaves, as it will really hide there! You don’t want grit in your soup. Slice thin 1½ c. of leek off and add to the soup pot. Add broth, shallots, salt, pepper and butter. Bring to a boil and lower heat to a slow simmer. Cook until leeks and cauliflower are completely done. Add heavy cream (and wine if using wine) and simmer on lowest heat for about 5 more minutes. Using either a stick blender right in the pot (LOVE my stick blender), or doing in small batches in your processor or regular blender, puree the soup until smooth. Chill if serving cold, as is traditional for this soup. When ready to serve, dip into 4 bowls and garnish with a bit of chopped green onion or chives. Serve with your favorite, program-acceptable bread and a nice salad.

NUTRITIONAL INFORMATION: Makes 4 servings about 1½ cups in size. Each contains:
194 calories
15.3 g fat
10.45 g carbs, 4.10 g fiber, 6.35 g NET CARBS
5.93 g protein
796 mg sodium
470 mg potassium
29% RDA Vitamin A, 76% C, 12% B6, 13% copper, 18% iron, 17% manganese, and 15% phosphorous
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Old 11-05-2012, 04:53 AM   #182
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I like 'em all in 1 place . I love soup.

Mushroom Soup
Tricia’s Recipe:

Large package baby ‘Bella mushrooms 24 oz.(CostCo)
You can also use other mushrooms.
1 large onion, chopped
Clean mushrooms, slice onion
Sauté in butter
Add:
1-quart chicken broth
Cook on simmer for 15 –20 minutes
Immersion blender until smooth or I use my Vita-Mixer
Add:
1 tsp. salt or to taste
¼ tsp. cayenne pepper or to taste
Lemon juice

Add: Heavy Cream to taste.


I love this Barbo.

Low Carb Barbo's Yellow Squash Soup with Cheddar Cheese TNT

6 large servings

1 lb. yellow crookneck squash, cubed
1 small red onion, cubed
1-2 tbs. extra virgin olive oil or oil of choice
2 c. chicken broth
2 tsp. chicken granular powder
1/8 tsp. hot sauce
Black pepper to taste
2-4 oz. grated sharp Cheddar cheese
1/4 c. sour cream
Chopped green onions or chives

Heat a large non-stick pan, drizzle with evoo (extra virgin olive oil)
Saute all veggies. Add remaining ingredients exept sour cream, cheese
and chives.

Place lid on pan and cook for about 15 minutes or until squash is soft.
Either place in food processor, or using hand held blender, add the cheese
and whirl until smooth. Soup will be thick. May thin with cream if you like.
Remove when cheese is melted. Place in soup bowls and add sour cream
and a sprinkle of green onions or chives.
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Old 11-05-2012, 04:54 AM   #183
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Here's another made with bone broth.

Here are some of my favorites and I started with a basic bone broth


Quote:
Basic Bone Broth

Ingredients:

* Bones from one Free Range Organic Chicken
* 2 Tbs. Raw Apple Cider Vinegar
* 12 Qt. Stock Pot of Pure Water
* 1 Large Onion
* 2 Carrots Peeled and Coarsely Chopped
* 3 Celery Sticks Coarsely Chopped
* 2 Strips Kombu Seaweed
* 1 Bunch Fresh Parsely

Directions:

In large stock pot filled with pure water, add all ingredients other than parsley and kombu. Bring to a boil and let simmer for 6-24 hours. Approximately 30 minutes prior to removal from heat, add parsley and kombu for a boost of mineral ions. Remove from heat, let cool slightly, strain and place in a bowl in the refrigerator. Once you find it has solidified and the fat has risen to the top, skim and place into glass containers for refrigerator or freezer storage.

If you have a gas stove, you can purchase a single or double burner at your local drug or hardware store for about $20-$40.

Chicken soup has a natural ingredient which feeds, repairs, and calms the mucous lining in the small intestine. The inner lining is the beginning of ending of the nervous system. It is easily pulled away from the intestine through too many laxatives, too many food additives and parasites. Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.....Hanna Kroeger, Ageless Remedies from Mother's Kitchen

All homemade soup recipes below that call for broth are best served with bone broth for optimum nutrition.
Magic Mineral Broth

This very special tonic is a valuable addition to the homemade soup recipes and was developed by Rebecca Katz who wrote a book for cancer patients called "One Bite at Time"

Ingredients: (It is best advised that you use organic sources of vegetables for cancer patients in particular)

* 6 Unpeeled carrots, cut into thirds
* 2 Unpeeled yellow onions, cut into chunks
* 1 Leek, white and green parts, cut into thirds
* 1 Bunch celery, including the heart, cut into thirds
* 4 Unpeeled red potatoes, quartered
* 2 Unpeeled Japanese or regular sweet potatoes, quartered
* 1 Unpeeled garnet yam, quartered
* 5 Unpeeled cloves garlic, halved
* 1/2 Bunch fresh flat-leaf parsley
* 1 8-inch strip of Kombu (available in the Asian section of most grocery stores)
* 12 Black peppercorns
* 4 Whole allspice or juniper berries
* 2 Bay leaves
* 8 Quarts cold, unfiltered water
* 1 Tsp. sea salt

Directions:

Rinse all vegetables well, including kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic parsley, kombu, peppercorns, allspice and bay leaves. Fill the pot with water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

While this broth was designed to elevate cancer patient nutritional health, it is also a valuable mineral infusion for other ailments, deficiencies and stress from over training.
Mexican Style Garlic Soup

Ingredients:

* 2 Tbs. Extra Virgin Olive Oil
* 6 Cloves Garlic
* 6 Cups Chicken Stock
* 2 Tsp. Ground Cumin
* 1 Cup Roasted Red Pepper Pureed
* (About 2 Large Red Peppers)2 Eggs, Beaten
* 1 Ripe Avocado, peeled, pitted and cubed
* 3 oz. Mexican Queso Fresco Crumbled
* 3 Scallions, thinly sliced
* Sea Salt and Ground Pepper to taste

Directions:

Heat the olive oil in a small sauce pan over medium low heat and add the garlic cloves to the oil cooking gently until tender and golden brown (15-20 minutes)Remove from heat and chop.

Transfer the warm chopped garlic to a stock pot and cover with the chicken stock and heat to a simmer. Next add the ground cumin and the roasted pepper puree. To finish the soup, remove from the heat and whisk in the eggs with a spon.

To serve, in a warm bowl add the soup and top with green onion, avocado and queso fresco.
Cream of Broccoli Soup

Ingredients:

* 1 Large Head Broccoli
* 1 32oz. Box Organic Chicken or Vegetable Stock
* 4 Cloves Garlic
* 1/2 Cup Heavy Whipping Cream
* Parmesan Cheese for Garnish
* 1 Tbs. Dry Basil

Directions:

In stock pot, add stock, broccoli and basil simmer until broccoli is tender, about 12-15 minutes.

Allow to cool for a few moments and pour into blender. This may take a few steps so have a bowl or other stock pot next to you so you can do this in two steps so as not to over fill your blender.

Return to stock pot and heat up slowly adding in the heavy cream.

When I first began my healthy diet, this was one of my go to homemade soup recipes.
Butternut Squash Soup

Ingredients:

* 1 Whole Butternut Squash Roasted or 2 Cans Pureed Butternut Squash
* 1 32oz. Box Organic Chicken or Vegetable Stock
* 4 Cloves Roasted Garlic-minced
* 1/2 Cup Coconut Milk
* 1 Tsp. Nutmeg

Directions:

In a stock pot add squash, stock, garlic and nutmeg bring to a simmer and slowly add in coconut milk.

Serve garnished with 1 Tbs. Coconut Oil.

This is one of the easiest homemade soup recipes if you utilize the canned squash.
Cream of Chicken Green Bean Soup

Ingredients:

* 2-32 oz. Boxes Organic Chicken Stock
* 4 Chicken Breasts Lightly Sauteed in Olive Oil and Chopped
* 1 Large Bag Green Beans
* 6 Cloves Chopped Garlic
* 3/4 Cup Heavy Whipping Cream
* 2 Tbs. Dry Oregano
* 1 Tbs. Dry Basil
* Parmesan Cheese for Garnish
* Sea Salt & Pepper to taste

Directions:

Add all ingredients other than heavy whipping cream to a crock pot and cook for 8 hours on medium high. 15-20 minutes prior to serving add heavy whipping cream and serve garnished with parmesan cheese.

This is one of my favorite homemade soup recipes and it's so easy.
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Old 11-05-2012, 07:35 AM   #184
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I love this soup.

LYNN'S "SPLIT PEA" SOUP
2 smoked turkey legs *
4 cups chicken broth
4 cups water
2 teaspoons chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional (see my comments below)

Put the turkey legs in a large soup pot. Add the broth, water and bouillon granules; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour. Remove the drumsticks from the broth and set aside to cool. Meanwhile, add the cauliflower and green beans to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender, about 30 minutes. Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup. Adjust the seasoning with salt and pepper, to taste.

Makes about 12 cups or eight 1 1/2 cup servings
Can be frozen

* Two smoked turkey legs will yield about 2 1/2-3 cups cut up meat.

Per Serving: 124 Calories; 4g Fat; 15g Protein; 6g Carbohydrate; 2.5g Dietary Fiber; 3.5g Net Carbs

Lynn said that she doesn't care for carrots in her soup, but I do. Here's how to make a variation that has some onion, carrot and celery:

In a medium skillet, sauté in 1 tablespoon butter until very tender:

1 small onion, diced
1 large carrot, diced
1 stalk celery, diced

Add to the finished soup before adjusting the seasoning. Cook until heated through. You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

Per Serving: 143 Calories; 5g Fat; 15g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs

This is from LindaSue website.Check her website and you will find many treasures . And I've used a ham bone and /or ham chunks.
Love it.

Last edited by rosethorns; 11-05-2012 at 07:37 AM..
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Old 04-30-2013, 06:54 AM   #185
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one thing i love about low carb soups is the heavy cream we can use and not feel guilty, i have some creamy bacon cauliflower soup on the stove right now----thanks for all the good recipes
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