Ingredients
1-1/4 cups blueberries
10 oz unsweetened, frozen raspberries, thawed
1/2 cup buttermilk
1/2 cup plain nonfat yogurt
1/2 cup vanilla flavored nonfat yogurt
Directions
Place 1 cup blueberries in a blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled. Place raspberries in a strainer. With the back of a spoon, press berries to remove juice and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl. With the tip of a knife, swirl the blueberry and raspberry together. Garnish the soup with the remaining 1/4 cup blueberries.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Hot and Sour Soup
I just LOVE hot and sour soup from my favorite chinese restaurant. I haven't ever tried to make it at home, but I will soon.
Ingredients
10.5 oz can condensed chicken broth
2 Tbs corn starch
2 Tbs soy sauce
2 Tbs distilled white vinegar
1/2 tsp cayenne pepper
1 egg beaten
1/2 block firm tofu, drained and cut into 1/2-inch cubes
1/3 cup green onions, thinly sliced
Directions
Blend broth, 2 soup cans water, corn starch, soy sauce, vinegar and pepper in a medium saucepan. Bring to a boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Add tofu and green onions, cooking only until tofu is heated through. Serve immediately. Makes 5 cups.
Ingredients
10.5 oz can condensed chicken broth
2 Tbs corn starch
2 Tbs soy sauce
2 Tbs distilled white vinegar
1/2 tsp cayenne pepper
1 egg beaten
1/2 block firm tofu, drained and cut into 1/2-inch cubes
1/3 cup green onions, thinly sliced
Directions
Blend broth, 2 soup cans water, corn starch, soy sauce, vinegar and pepper in a medium saucepan. Bring to a boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in one direction. Add tofu and green onions, cooking only until tofu is heated through. Serve immediately. Makes 5 cups.
Chicken Enchilada Soup
(thanks Kailey)
Chicken Enchilada Soup
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Chicken Enchilada Soup
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
DIRECTIONS
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Chicken Tortilla Soup
(Thanks Kailey)
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I just make my own chicken broth with bullion)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I just make my own chicken broth with bullion)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Olive Gardens Zuppa Toscana
1 1/2 cups spicy sausage links
2 medium potatoes, cut in half lengthwise, then cut into 1/4" slices
3/4 cup diced onions
6 slices bacon
1 1/2 tsp minced garlic
2 cups kale leaves, cut in half, then sliced (what is kale?)
2 Tbsp chicken base
1 qt. water
1/3 cup heavy whipping cream.
Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 minute or until done. Cut in half length wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Removed bacon and crumble. Add garlic to onion and cook an additional 1 minute. Add chicken base, water and potatoes. Simmer 15 minutes. Add bacon, sausage, kale, and cream. Simmer four minutes and serve.
**My very favorite lunch date is to head to Olive Garden and have soup and salad, and we always have Zuppa Toscana. I found this recipe online years ago, back when Top Secret Recipes were free.
2 medium potatoes, cut in half lengthwise, then cut into 1/4" slices
3/4 cup diced onions
6 slices bacon
1 1/2 tsp minced garlic
2 cups kale leaves, cut in half, then sliced (what is kale?)
2 Tbsp chicken base
1 qt. water
1/3 cup heavy whipping cream.
Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 minute or until done. Cut in half length wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Removed bacon and crumble. Add garlic to onion and cook an additional 1 minute. Add chicken base, water and potatoes. Simmer 15 minutes. Add bacon, sausage, kale, and cream. Simmer four minutes and serve.
**My very favorite lunch date is to head to Olive Garden and have soup and salad, and we always have Zuppa Toscana. I found this recipe online years ago, back when Top Secret Recipes were free.
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