Tuesday, December 25, 2012
Adapted from Mel’s Kitchen Café
Makes 6 Servings
2 28-ounce cans diced tomatoes
3/4 cup low-sodium chicken broth
3 tablespoons light butter
1 onion, chopped
1 bay leaf
1 teaspoon light brown sugar
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
Salt and pepper
1/2 cup heavy cream
In a colander set over a large bowl, drain canned tomatoes, pressing lightly to release juices. Transfer tomato juice to a large measuring cup and add chicken broth. The mixture should measure 3 1/2 cups. Set liquid and tomatoes aside. In pot, melt butter in a 4-5-quart pot over medium heat. Add onion and cook until it is softened, 5 minutes. Add 2/3 of tomatoes, the bay leaf and brown sugar. Cook for 10-15 minutes, stirring occasionally, the tomatoes are sizzling and fragrant. The mixture will be very thick. Stir in tomato paste and flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring soup to a boil. Reduce heat to medium-low and simmer until slightly thickened, 5-7 minutes. Remove from heat. Discard bay leaf. Puree soup in batches (in a blender) Stir in cream and season with salt and pepper. Serve warm.
Nutritional Information: 203 calories, 23 carbs, 11 fat grams and 4 protein grams.
Review: LOVED - had so much flavor and tasted 'restaurant' to me. The cream probably did it. Very healthy servings, and with the calories being where they are you have room to add a 200-calorie grilled cheese to it. PERFECT cold-weather food or in my case, pregnant food - this baby loves some tomato soup! Great classic i'll be making again and again. I bet it freezes good, too - yum!
Sunday, December 9, 2012
Adapted from Real Simple Magazine
Makes 4 Servings
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1 pound chicken thighs, bone/skin removed, diced
2 cups low-sodium chicken broth
1/2 tbsp fish sauce
1/2 tbsp low-sodium soy sauce
10 wonton wrappers, sliced into 1/2 inch strips
2 tbsp juice squeezed from one small lime
Cilantro leaves, for garnish
Heat oil in a large saucepan over medium-high heat. Add garlic and ginger; cook, stirring constantly, for 30 seconds. Add chicken and cook until browned, 7-8 minutes. Add mushrooms and salt (to taste). Cook 3 minutes. Add broth, fish sauce, soy sauce and 1 cup water to the saucepan. Bring to boil. Add wonton wrappers, reduce heat, and simmer until tender, 2 minutes. Stir in lime juice. Serve garnished with cilantro.
Nutritional Information: 244 calories, 14 carbs, 13 fat grams and 21 protein grams.
Review: VERY good - love the broth, the fun use of the wonton wrappers and the chicken thighs went great in this. Yes, the calories are a little low for a full meal, but you can easily up the meat or wrappers, or take it down to 3 servings. Or, just leave it at 4 servings, but serve it alongside a simple salad of lettuce, carrots and Asian salad dressing. Great, easy soup that's quick to put together and super yummy. If you use ground pork, it ups the calories significantly!