WHITE CORN AND ROSEMARY SOUP
This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy!
Provided by Ingen
Categories Chowders
Time 1h
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
- Stir in the corn; cook for 4 minutes, stirring occasionally.
- Stir in the broth and rosemary; bring to a boil over medium heat.
- Add the salt and white pepper.
- Reduce the heat; simmer for 40 minutes (no stirring needed).
- Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
- Reheat. (Not needed if using a hand blender).
- To serve, garnish with rosemary sprigs.
Nutrition Facts : Calories 81.4, Fat 1.4, SaturatedFat 0.2, Sodium 99.8, Carbohydrate 17.7, Fiber 2.1, Sugar 0.8, Protein 2.5
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
WHITE BEAN AND ROSEMARY SOUP
I was at a "soup party" the other day and this was one of the soups presented and shared. FANTASTIC! The hostess also made the same recipe only reduced the broth by 2 cups and added ground cooked turkey to make it like a chili.(THIS MAKES IT NON-VEGETARIAN, unless you use an alternative) Cheeses and hot pepper flakes were set tableside so everyone could add to their liking. I love that this is a healthy and versatile soup. "Beans are full of healthy phytochemicals. In addition to this, beans contain a lot of dietary fiber. This is important because research now suggests that getting fiber from FOOD sources is the key to reducing risk of many cancers, including colon cancer. Fiber from fiber supplements does not appear to reduce risk of colon cancer. Try this tasty recipe for white bean soup to get more fiber and phytochemicals into your diet!" Adopted from the Caring4Cancer newsletter
Provided by Chef1MOM-Connie
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
- In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
- Add garlic and rosemary and saute for another 3 to 4 minutes.
- Add drained beans and vegetable stock.
- Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
- After simmering, place 1/3 to ½ of the bean soup in the blender.
- Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
- Return blended soup to pot and stir to mix.
- Season with salt and pepper.
- Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
- See above for chili variation.
- * if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.
Nutrition Facts : Calories 359.5, Fat 9.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 141.6, Carbohydrate 52.3, Fiber 12, Sugar 3.8, Protein 18.7
ROSEMARY WHITE BEAN SOUP
Steps:
- In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
- In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
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