Soups

[DCJenn]

Since it's freezing across the country- I made this soup two nights ago and it was fabulous! I got it from the WeightWatcher's website-

1 serving olive oil cooking apray (which apparently is 5 one second sprays- I've never thought about it!)
2 medium leeks
1 14 oz can chicken broth
1 14 oz can vegetable broth
1 pound potatos (uncooked, unpeeled cut in to cubes)
1 tsp salt
1/2 tsp thyme (or one whole tsp if using fresh)
2 pounds asparagus cut into 1/2 inch pieces-
1/2 tsp fresh ground black pepper
1/4 cup skim milk
1/4 cup fresh parsley for garnish

Spray large pot with cooking spray, saute leeks until they are soft but not browned- 6 or 7 minutes
Add broths, potatoes, salt and thyme, cover and bring to a boil, lower heat and simmer for 15 minutes.
Add asparagus and pepper and simmer uncooked until asparagus are cooked, about 10 minutes.
Transfer half the solids to a blender, add milk and puree until smooth. Return to pot, sitr and simmer over low heat.
Ladle in to bowls andsprinkle with parsley.

My husband loved it!!

This one is NOT Weight Watchers (check out the ingredient list) but it's incredibly good. Perfect for cold weather.

Wild Rice Soup

Sauté in 2 T butter:

1/2 onion
4 diced mushrooms
2 shredded carrots

Add:

2 cans of cream of potato soup
1 quart half and half
1/2 brick Velveeta cheese cut up
2 c. cooked wild rice (2/3 c. rice, 2 1/2 c. water - cook 30-35 minutes)
Salt, pepper garlic salt to taste.

Put together in slow cooker, heat slowly until cheese is melted and soup is hot.

Leftovers can be frozen in small, individual containers.


Eliz

We love this soup and it is perfect on a cold night. And 30% of calories from fat! Last time I made it with Yukon Gold potatoes and it was even better than with regular baking potatoes. Easily vegetarian w/o the bacon. (from Cooking Light, 10/02)

Baked Potato Soup
4 baking potatoes (about 2.5 lbs)
2/3 cup flour
6 cups 2% milk
1 cup (4 oz) reduced fat extra-sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 c reduced-fat sour cream
3/4 c chopped green onions
6 bacon slices, cooked and crumbled

1. Preheat oven to 400.
2. Pierce potatoes w/ a fork and bake for 1 hr or until tender. Cool. Peel and mash.
3. Lightly spoon flour into a dry measuring cup; level w/ knife. Place flour in large dutch oven; gradually add milk, stirring w/ wisk until blended. Cook over medium heat until thick and bubbly (about 8 min). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 c onions. Cook over low heat 10 min or until thoroughly heated (do not boil). Sprinkle each serving w/ cheese, onions, and bacon.

Serves 8
329 calories (30% from fat); Fat 10.8 g

I'm ressurecting this one b/c it's freezing again & I have a great soup I'd like to share. This recipe comes from a little restaurant outside of Cleveland called Clementines.

Chicken, Sausage & Rice Soup

2 c diced cooked chicken breast (I also use leftover turkey when I've made a breast)
3/4 lb sweet italian sausage links
1 c diced onion
2 t minced garlic
4 T olive oil
1/2 c red wine
4 c tomato juice
1/2 c diced red bell pepper
3 14.5 oz cans diced tomatoes
8 c chicken broth
3/4 c raw white rice
s & p to taste

cook sausage in pot of water until done. remove from pot & let cool. dice chicken & slice sausage.
saute onion & garlic in olive oil until onion is soft. Add wine and bring to a boil. add remaining ingredients (except chicken, sausage & rice). Bring to a boil, reduce heat & simmer at least 10 minutes. Add rice & cook until rice is done. Add meat & simmer at least 5 more min. I like to make this mid-day and leave on low simmer until dinner.

It's great w/"fancy" grilled cheese sandwiches (i.e. challah bread w/good cheeses).