Permalink at: http://www.nytimes.com/2013/06/04/health/andalusian-chickpea-and-spinach-soup-recipes-for-health.html?ref=health
Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.
Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein
“A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.”
- extra virgin olive oil
- sweet paprika
- dry white wine
- Salt to taste
- saffron
- Freshly ground pepper
PermaLink at: http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html
“This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.”
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
- extra virgin olive oil
- finely diced celery
- Salt to taste
- medium-grain rice
- chicken stock or vegetable stock
- bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
- ground allspice
- ground clove
- freshly grated nutmeg
- ground cinnamon
- Salt and freshly ground pepper
- cornstarch
- drained yogurt or Greek-style yogurt
- chopped walnuts for garnish
PermaLink at:: http://thefamilydinnerbook.com/in-the-kitchen/2013/05/07/italian-wedding-soup/
- For the meatballs:
- turkey sausage
- parmesan cheese
- milk
- egg
- thick slice bread crumbled
- vinegar
- For the soup:
- onions or leeks chopped
- chopped carrots
- chopped celery
- chicken stock
- Salt and red pepper to taste
- olive oil
- curry powder
- ground cumin
- chicken broth
- canned pure pumpkin
- salt
- black pepper
- evaporated milk
- olive oil
- cumin
- chicken broth
- unsweetened carrot juice
- frozen pineapple concentrate
- orange zest
- salt
- pepper
- sour cream *optional*
Quick and delicious
Substitute chicken for prawns
- vermicelli or egg noodles
- oil
- red curry paste
- chicken stock
- lite coconut cream
- raw prawns
5/25/2013 I used 4 cups of chicken broth instead of the water, and I got at least 7 servings from this
- Marjoram - dash
- chopped fresh parsley
- water
- butter
- Tabasco sauce or other red chili sauce
- Salt & Pepper
- butter
- chicken stock
- watercress
- sea salt
- cream or creme fraiche
- chicken stock
- salt & pepper
- butter
- add bacon for extra flavour
- 600ml chicken stock
- arrowroot powder
- butter
- salt & pepper