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Old 01-24-2006, 08:44 PM   #1
Assistant Cook
Join Date: Nov 2005
Posts: 25
low fat soups

anyone know of any low fat soups which taste great (and creamy) and are low in calories

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Old 01-24-2006, 09:04 PM   #2
Senior Cook
Join Date: Jan 2006
Location: Bulldog Country
Posts: 156
Here is a fave of ours here in Ga...
Soupe aux le'gumes
2 potatos
2 garlic cloves
1 onion, peeled and quartered
4 leeks, white and tender green parts
1/2 small cabbage
3 celery ribs
2 turnips
4 carrots
4 T butter
2 cups canned chopped tomatos
2 sprigs parsley
2 sprigs thyme
2 bay leaves
1. Peel, wash, roughly chop potatoes. place in small pot, cover w/water, add onion, garlic, s/p-simmer til tender drain and set aside.
2. Wash and dice remaining veggies. melt butter and sweat vegs in 15 qt stockpot, stirring often.
3. add tomatoes, potatoes, onion, garlic, water to cover. Stir in parsley, thyme, bay leaves and continue to cook until all veggies are tender. drain and reserve cooking liquid.
4. Puree the drained vegetables in a food processor, thin the soup w/reserved cooking liquid to the consistency you like (not to watery, no to thick)
5. Correct seasoning and add fresh herbs

to serve, (your creamy requirement!)
sautee onion in butter and serve atop the soup w/nutmeg(if you wish), fresh ground pepper and a dollop of creme fraiche!

It is so stinking tasty, and outside the creme fraiche, low low low calories!
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Old 01-24-2006, 09:33 PM   #3
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
a good lentil soup can be made with dry red lentils, chicken broth, a little Canadian bacon if you want that ham flavor, onion garlic celery...it can be pureed smooth, and small potato chunks can be added with chopped greens of choice, kale, chard, spinnach. smooth and yummy, and very healthy. basic recipe in New All Purpose Joy of Cooking.
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Old 01-24-2006, 09:56 PM   #4
Senior Cook
Join Date: Aug 2005
Location: Northern California
Posts: 354
I find that the addition of barley to any thin soup will thicken it and give it a creamy consistency. You will have too simmer the soup for at least 30 to 45 minutes to bring out the barley thickening compounds. Not the tongue coating consistency that comes with adding a high fat cream or milk, but a thick and ingredient suspending quality.
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Old 01-24-2006, 11:39 PM   #5
Sous Chef
Join Date: Sep 2004
Location: PA
Posts: 584
I make potato soup with fat free half and half instead of cream and nobody has complained.
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me
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