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Bourbon and Mustard Glazed Turkey Recipe
| Thanks Giving
Type: Bourbon and Mustard Glazed Turkey Free Cooking Recipe - Thanks Giving Simply good! Ingredients / Directions 1 whole turkey (14-pound) with giblets1/4 teaspoon salt or to taste1/4 teaspoon freshly ground black pepperor to taste12 cup(s)s Cornbread Dressing3/4 cup(s) bourbon1/4 cu
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Tex-Mex Tortellini Recipe
| Appetizers
Type: Tex-Mex Tortellini Free Cooking Recipe - Appetizers Try this one! Ingredients / Directions 1 package cheese tortellini2 tablespoons taco seasoning mix1 tablespoon olive oil Cook the tortellini in a large pot of boiling water for about 5 minutes or just until cooked but very firm
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Barley and Almond Stuffed Squash Recipe
| Vegetables
Type: Barley and Almond Stuffed Squash Free Cooking Recipe - Vegetables It's ok! Ingredients / Directions "1 med Acorn squash or other winter squash of a similar size1/3 cup(s) Almonds chopped1 tbl Olive oil1 1/2 cup(s) Onions chopped1/2 teaspoon Thyme1 cup(s) barley cooked1 tbl Ta
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Feta and Olive Meatballs
| Low Carb Recipes
Cooking receipe to make Feta and Olive Meatballs under category Low Carb Recipes. You may find some video clips related to this receipe below.Delicious served with a tomato sauce and great for food on the go.Feta and Olive MeatballsMakes 161/2 cup chopped parsley 2 Tbsp. finely chopped onion 1 lb. g
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Cooking receipe to make Basic Vegetable Cream Soup under category Low Carb Recipes. You may find some video clips related to this receipe below.
I started making this soup during a non-dairy phase and found that the Dijon added a special zing to the flavour. Add more if you like it!
Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing.
There are many options for garnishing – bacon bits, chunks of chicken, ham, sour cream, crispy prosciutto or pancetta, smoked salmon or a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus.
Basic Vegetable Cream Soup
Makes approximately 12 cups
1 lb. cauliflower
1 1/2 lbs. broccoli, or one of the suggestions above
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat. Add the garlic and sizzle until it smells fragrant. Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
Puree in batches in a food processor or blender – a blender works best for this – with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.
The dairy is optional and not included in the count.
Total Calories: 566
Fat: 31 grams
Carbs: 63 grams (5.25 per cup)
Fiber: 33 grams
Protein: 31 grams
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