Categories
bisque Dinner lobster Recipes Seafood Soup

Easy Lobster Bisque

Ingredients

BISQUE

  • 4 lobster tails
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon fresh chopped tarragon, plus more to serve
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour, (or plain flour)
  • 1 1/4 cup dry white wine, or sherry
  • 4 cups lobster stock (recipe as follows), OR seafood or fish stock
  • 3/4 – 1 cup heavy cream

GARLIC BUTTER LOBSTER MEAT

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • salt, pepper and cayenne, to taste

Instructions

LOBSTER STOCK

  • Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.
  • Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red.
  • Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
  • Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible.
  • While stock is simmering, chop the meat into bite-sized pieces and refrigerate.

BISQUE

  • Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
  • Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
  • Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended, about 30 minutes.
  • Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.

GARLIC BUTTER LOBSTER MEAT

  • Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.

TO SERVE LOBSTER BISQUE

  • Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.

Notes

TO REMOVE LOBSTER MEAT:

  1. Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the centre to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it.
  2. Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.

TO BLEND:

Puree right in the pot with an immersion blender OR pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the centre piece out of the lid to let the steam escape.

Nutrition

Calories: 386kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Fiber: 2g | Sugar: 5g

Full recipe here.

Categories
Recipes Soup

Creamy Carrot Soup Recipe

Cuisine

Creamy Carrot Soup

Creamy Carrot Soup has surprisingly simple ingredients but tastes gourmet. This is a 30-minute recipe that comes together in one pot. You will love the silky smooth texture and rich flavor.

Ingredients

  • 6 oz bacon 6 strips, chopped
  • 1 large yellow onion diced (2 cups)
  • 1 celery rib diced (1/2 cup)
  • 2 lbs carrots 8 large, peeled and sliced into 1/2” thick rings
  • 2 garlic cloves minced
  • 2 tsp sea salt or to taste
  • 1/8 tsp black pepper
  • 4 cups chicken stock or broth (reduced sodium)
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream plus more to garnish
  • 2 Tbsp parsley to garnish (optional)

Instructions

  1. Brown bacon in a large pot and remove browned bacon with a slotted spoon.
  2. Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
  3. Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
  4. Puree soup in a blender in batches or use an immersion blender.
  5. Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.

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Categories
beef cabbage cabbage soup Dinner Low Carb Recipes Soup

Cabbage Soup with Beef

Food and drink

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 pound 500 grams rib eye or scotch fillet steak, cut into 1-inch pieces (trimmed of visible fat)
  • 1 stalk celery chopped
  • 2 large carrots peeled and diced
  • 1 small green cabbage chopped into bite-sized pieces
  • 4 cloves garlic minced
  • 6 cups beef stock or broth
  • 3 tablespoons fresh chopped parsley plus more to serve
  • 2 teaspoons each dried thyme and dried rosemary (or dried basil and oregano)
  • 2 teaspoons onion or garlic powder
  • Salt and freshly-cracked black pepper to taste

Instructions

  • Heat oil in a large pot over medium-heat, add the beef and sear one all sides until browned all over (they don’t need to be cooked through). Then add the onions and cook until transparent (about 3-4 minutes).
  • Add the celery and carrots to the pan, mixing through the flavours in the pot. Cook while mixing occasionally for about 3-4 minutes, then add the cabbage and cook for a further 5 minutes until beginning to soften; add in the garlic, and cook until fragrant (about 1 minute), mixing all ingredients through.
  • Add the stock (or broth), parsley, dried herbs, and onion or garlic powder; mixing well. Bring to a simmer; reduce heat to medium-low and cover, with a lid.
  • Allow to simmer for 10-15 minutes, or until the cabbage and carrots are soft. Season with salt and pepper, and add in a little extra dried herbs, if needed.
  • Serve warm with a sprinkle of fresh parsley (if desired).

Notes

Cabbage Soup can be refrigerated once cooled in air tight containers for up to 3 days, or frozen for up to 2 months.

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 748mg | Potassium: 250mg | Sugar: 2g | Vitamin A: 3485IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1.5mg

Full recipe here.

Categories
Dinner Meat & Chicken noodle Recipes Soup vegetables. chicken

Chicken Noodle Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 6 skinless chicken thighs, bone in (or 8 legs)
  • 2 quarts (litres) chicken stock or broth
  • 1-2 chicken bouillon cubes, crushed (adjust to your tastes)
  • 7 oz (200 g) green beans, chopped in thirds
  • 3/4 cup corn kernels
  • 4 oz (120 g) baby spinach leaves
  • 1/2 quart (litre) of water, as needed
  • 6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped

Instructions

  • Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
  • Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
  • Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
  • Transfer chicken to a plate and shred the meat; discard the bones.
  • Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
  • Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
  • Serve warm.

Nutrition

Calories: 324kcal | Carbohydrates: 33g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 694mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6300IU | Vitamin C: 39.2mg | Calcium: 95mg | Iron: 3.3mg

Full recipe here.

Categories
Recipes Soup

Lamb Stew Recipe

Lamb Stew Recipe

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth. 

Ingredients

  • 4 oz bacon (4 strips, chopped into 1/4″ strips)
  • 2 lbs boneless leg of lam or lam shoulder trimmed of excess fat, cut into 1 1/2″ pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten free flour*
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 1/2 cups good red wine *
  • 1 lb button mushrooms thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes halved or quartered into 1″ pieces
  • 4 medium carrots 10 oz, peeled and cut into 1/2″ thick pieces
  • 1/4 cup parsley finely chopped for garnish

Instructions

  1. In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.

  2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

  3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.

  4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Recipe Notes

*We used the wine “Soft Red” by Ste Chappell. A Pinot Noir would also work well. 
** For reduced fat stew, spoon out any excess oil from the surface when it comes out of the oven.

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Categories
Recipes Soup

Classic Borscht Recipe (VIDEO)

Classic Borscht Recipe (Beet Soup)

Our family’s go-to recipe for Borscht (Red Beet Soup). It’s best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Ingredients

For Borscht:

  • 3 medium beets peeled and grated
  • 4 Tbsp olive oil divided
  • 4 cups reduced sodium chicken broth + 6 cups water
  • 3 medium yukon potatoes peeled and sliced into bite-sized pieces
  • 2 carrots peeled and thinly sliced

For Zazharka (Mirepoix):

  • 2 celery ribs trimmed and finely chopped
  • 1 small red bell pepper finely chopped, optional
  • 1 medium onion finely chopped
  • 4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

  • 1 can white cannelini beans with their juice
  • 2 bay leaves
  • 2-3 Tbsp white vinegar or to taste
  • 1 tsp sea salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1 large garlic clove pressed
  • 3 Tbsp chopped dill

Instructions

  1. Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.

  2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. 

  3. Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

  4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

  5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

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Categories
Recipes Soup

Beef Stew Recipe (VIDEO)

Beef Stew Recipe

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes. 

Ingredients

  • 6 oz bacon chopped into 1/4″ wide strips
  • 2 Tbsp olive oil to sautee
  • 2 lbs beef stew meat (or beef chuck cut into 1″ pieces)
  • 2 1/2 tsp sea salt or to taste
  • 1 1/2 tsp black pepper freshly gorund
  • 1/4 cup all-purpose flour
  • 2 cups good dry red wine
  • 1 lb mushrooms thickly sliced
  • 4 carrots peeled and cut into 1/2″ thick pieces
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 Tbsp tomato paste
  • 4 cups low sodium beef broth or beef stock
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 lb small potatoes new potatoes, or fingerling, halved or quartered

Instructions

  1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
  2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

  3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.

  4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
  5. Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes.  Stir to combine and make sure potatoes are submerged in liquid. Bake at 325˚F oven for 1 hour and 45 min. 

Recipe Notes

For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

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Categories
Recipes Soup

Easy Chicken Noodle Soup Recipe (VIDEO)

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Categories
diet keto Low Carb Recipes Soup vegetables Vegetarian weight watchers

Low Carb Vegetable Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 cup chopped celery
  • 2 medium carrots peeled and chopped
  • 6 cloves garlic finely chopped
  • 2 zucchini chopped
  • 10 oz (300 g) fresh green beans sliced into 1-inch pieces
  • 10 oz (300 g) cauliflower florets
  • 4 cups chopped cabbage leaves, washed (about 1/4 of a head)
  • 2 quarts (2 litres) low sodium beef stock (chicken or vegetable broth may be used)
  • 2 teaspoons beef bouillon powder, (chicken or vegetable may be used)
  • 1 teaspoon cayenne pepper (if desired — adjust to your heat preference)
  • 1 teaspoon salt to season
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups loosely packed spinach leaves washed
  • 1/4 cup packed chopped fresh parsley leaves
  • 2 teaspoons freshly squeezed lemon juice

Instructions

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes. 
  • Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
  • Remove from heat and add the parsley and lemon juice.
  • Adjust seasonings. Serve immediately.

Nutrition

Calories: 124kcal | Carbohydrates: 11g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 533mg | Potassium: 505mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4320IU | Vitamin C: 20.9mg | Calcium: 62mg | Iron: 1.6mg

Full recipe here.

Categories
cauliflower diet keto Low Carb Recipes Soup Vegetarian weight watchers

Cauliflower Soup

Ingredients

  • 1 large head cauliflower (about 2 pounds OR 1 kilo), cut into florets
  • 1 large onion sliced or chopped
  • 6 cloves garlic smashed with the back of a knife (or minced)
  • Salt and cracked black pepper to taste
  • 2 tablespoons olive oil
  • 5 cups (40 ounces) chicken stock or broth (substitute with vegetable stock)
  • 2 teaspoons fresh chopped parsley, thyme or rosemary
  • 1/2 cup heavy cream or thickened cream
  • 2 tablespoons finely chopped chives or green onions
  • 1/2 cup diced bacon pre-cooked (to serve)
  • 1/4 cup shredded cheese cheddar, mozzarella, provolone, parmesan, gruyere

Instructions

  • Preheat the oven to 425°F (220°C).
  • Lightly grease a large rimmed baking sheet. Combine cauliflower, onion and garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.
  • Arrange in a single layer. Bake for 15 minutes.
  • Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
  • Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.
  • Cook, stirring occasionally for 15 minutes to let the flavours blend.
  • When cauliflower is soft, remove from the heat and let cool for 5 minutes.
  • Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel). Alternatively, purée with an immersion blender.
  • Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.**
  • To serve, top bowls of soup with cooked bacon, shredded cheese and chopped chives or green onion.

Notes

*For EXTRA THICK soup, only add 4 cups of stock instead of 5 when boiling. **If the soup is too thick for your liking, stir in additional chicken broth, cream or milk until desired consistency is reached.   HOW TO STORE CAULIFLOWER SOUP   Store in the refrigerator, covered, for up to three days. Freeze in airtight containers for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 215kcal | Carbohydrates: 17g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 377mg | Potassium: 686mg | Fiber: 3g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 71.3mg | Calcium: 78mg | Iron: 1.1mg

Full recipe here.