The Low Carb Luxury Online Magazine 



JANUARY 10, 2003     PAGE SIX      
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What's More Warm than a Great Bowl of Soup?

Each Winter season, we try and bring you the best soup recipes we've found that are both hearty, nutritious and hot, and still nicely low carb. This time, we have cream soups, a great cheese soup, and even a to-die-for cabbage soup. Enjoy!



Fresh Tomato and Thyme Soup

Fresh Tomato and Thyme Soup
  • 2 cloves garlic, crushed
  • 3 onions, chopped
  • 1 carrot, diced
  • 2 celery stalks, sliced
  • 4 ripe tomatoes, diced
  • 1 1/2 cups water
  • 1 cup chicken stock
  • 1/4 cup sour cream
  • 1 teaspoon arrowroot
  • 1/4 cup finely chopped fresh thyme
Cook garlic and onion in a small amount of water in a large saucepan until softened. Add carrot, celery, tomato and water, cover and simmer for 30-35 minutes or until vegetables are tender.

Remove from heat and stir through combined sour cream, arrowroot, and thyme. Reheat without boiling.

Makes 4 servings — 4.3 effective grams of carbohydrate per serving.



Rich Cream of Broccoli Soup

Rich Cream of Broccoli Soup
  • 2 tablespoons butter
  • 1 cup cream
  • 1/2 small yellow onion, chopped
  • Nutmeg, to taste
  • 5 cups canned chicken stock, warmed
  • Salt
  • 3 cups chopped broccoli florets and stems
  • Pepper
In a large pot, melt butter and cook onion until tender over medium high heat. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When broccoli is tender, puree in batches in a blender or food processor. Exclude some broccoli so you have some pieces in your finished soup.

Return to pot and add cream. Reheat; Season to taste and serve warm.

Makes 4 servings — 4.1 effective grams of carbohydrate per serving.




Cheddar Vegetable Chowder

Cheddar Vegetable Chowder
  • 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.




Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 1 1/2 teaspoons caraway seeds
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Splenda
  • 6 cups finely sliced red or green cabbage
  • 1 cup chopped and drained plum tomatoes from a can
  • 6 cups chicken stock
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped fresh parsley
  • Sour cream and finely chopped fresh chives, as accompaniments
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 3 tablespoons of the fat. Reduce the heat to moderately low. Add onions and celery and cook until onions are translucent. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 1 minute. Stir in the balsamic vinegar and Splenda, and bring to a simmer.

Stir in the caraway seeds, and add the cabbage; stir to combine. Add the tomatoes and the chicken stock and return to a simmer.

Season with salt and pepper, to taste. Simmer the soup, uncovered, for 30 to 40 minutes until the cabbage is very tender. Taste soup and adjust seasoning with more balsamic vinegar, Splenda, salt and/or pepper.

Stir in parsley. Serve hot with a dollop of sour cream and chives.

Makes 6 servings — 3.5 effective grams of carbohydrate per serving.




Creamed Chayote Soup

Chayote
  • 2 strips bacon
  • 2 tablespoons butter
  • 1 small yellow onion, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 cups chicken broth
  • 2 bay leaves
  • 5 medium chayote, peeled and seeded
  • 1 cup cream
  • Lime wedges, for garnish
Creamed Chayote Soup Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out. Add butter and allow to melt. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, and bay leaves and simmer 20 minutes.

Meanwhile, finely chop chayote in a food processor.

Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.

Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream and bring just to a boil; then quickly remove from heat.

Serve immediately with lime wedges.

Makes 6 servings — 4.7 effective grams of carbohydrate per serving.





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