LL514
LIF Adult
Member since 4/10 1901 total posts
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Re: Low fat soup recipes
i just made cauliflower soup this week. so good!
i sauteed onion and garlic in a little bit of olive oil. i added chopped cauliflower and covered in chicken broth, brought to a boil until soft. i drained out some of the broth, but left some in and then blended with the immersion blender. i added about a 1/2 cup of skim milk and some grated parmigiano reggiano. let it sit on low for a little while to thicken.
oh and salt and pepper throughout
i topped with some shredded colby jack cheese i had and it was delish and comforting! and of course tasted better the next day.
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Re: Low fat soup recipes
Does the whole thing have to be smooth or just the liquid?
You can use low-fat/fat free soupd
Olive Garden Chicken> and Gnocchi Soup – ala Copy Cat Recipes
This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken> and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket, my local stores sells shelf stable potato gnocchi where dry pasta is sold. In higher end grocery stores I have seen this sold in the fresh sections where you would pick up a prepared meal at. Either type of gnocchi will work well.
Yield: 8 servings.
1 cup chicken> breasts, cooked and diced (you can use a rotisserie chicken>)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken> broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken>. Once the mixture becomes thick add the chicken> broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
Comments about this recipe: You can add more chicken> if you like. While you could use left over cooked chicken> breasts, I really think using the rotisserie chicken> that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.
>Olive Garden Chicken> and Gnocchi Soup – ala Me> aka - short-cut version
3 small cans Cream of Chicken> Soup
3 small cans of water
1 ½ - 2 pound diced cooked chicken>
1 bag baby spinach
3 gloves garlic, grated
½ small onion, grated
Cook chicken> in seasoned water. I like garlic powder, onion powder and a few shots of Tabasco.
Drain chicken>. Add canned soup and 3 cans of water. Stir. Add chicken> back.
Grate garlic and onion into pot.
When heated, add spinach.
Start cooking Gnocchi to directions. My package said cook 2 minutes in boiling salted water. Mine were frozen, cooked about 3 minutes.
Add gnocchi to soup and serve.
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