Chilled Sweet Peach Raspberry Soup
20 oz. unsweetened frozen peaches, sliced (let thaw slightly)
1/3 cup sugar
1 1/2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
3/4 cup fruity white wine
2 ripe peaches
sour cream, for garnish
1 cup fresh raspberries, for garnish
In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a
boil. Boil for one minute. Add the cornstarch and stir until the mixture
thickens and boils. Stir in wine, and transfer mixture to a bowl.
Puree frozen peaches in a food processor and add to a bowl. Cut the
fresh peaches into thin slices and add to the soup. Cover and refrigerate.
When ready to serve, garnish the soup with a dab of sour cream and
several raspberries.

Corn Chowder

Makes: 4 Servings

Ingredients

1 cup Sliced leek or onion

1 cup Sliced carrot

1 small Baking potato cubed

1 cup Defatted chicken broth

2 cup Evaporated skim milk

1 cup Frozen whole kernel corn

2 tbsp Chopped parsley

Salt & pepper to taste

Preparation

1. In medium saucepan, combine leek, carrot and potato with chicken

broth. 2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving

temperature. 4. Season to taste with salt and pepper. 5. Serve

sprinkled with parsley.

Crockpot Soup Recipes- CORN CHOWDER RECIPES
1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot.

Cover; cook on LOW for 7-9 hours.

Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter.

Increase heat to HIGH and cook for one more hour.

Thai Chicken Soup
  Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
   Serves: 4 - 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.

Barley with Sauteed Mushrooms Soup

INGREDIENTS

- 1 tablespoon vegetable oil
- 2 teaspoon crushed garlic
- 3/4 cup chopped sweet green pepper
- 3/4 cup chopped mushrooms
- 3/4 cup pot barley
- 1-1/2 cups crushed canned tomatoes
- 3 cups chicken stock
- 1-1/2 teaspoons dried basil (or 2 tablespoons chopped fresh)
- 1/2 teaspoon dried oregano
- 3 ounces feta cheese, crumbled

DIRECTIONS

In large nonstick saucepan, heat oil; saute garlic, green pepper and mushrooms until softened, approximately 5 minutes. Add barley and saute for 2 minutes, stirring constantly.

Add tomatoes, stock, basil and oregano; cover and simmer for approximately 30 minutes or until barley is tender. Pour into serving dish and sprinkle with cheese.

CORN CHOWDER

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth
in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how
chunky you like your chowder, puree half the batch in a blender or
food processor, or puree all of it for a smooth, creamy soup. Then
return mixture to crockpot and stir in milk and butter. Increase
heat to HIGH and cook for one more hour.

Rustic Tortilla Soup

Corn tortilla chips, about 4 large handfuls or more
2 cups grated Cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon ground red chili
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

Before cooking the soup, in each of 4 deep bowls placed a handful of
tortilla chips and 1/4 of each of the following ingredients in this
order: grated cheese, chicken, tomato and avocado.

Heat the olive oil in a large saucepan over medium heat. Add the
onion and cook until translucent. Add the garlic, cumin and chili,
and cook another two minutes. Pour in the chicken stock. When it is
boiling, squeeze in the juice from the limes.

Ladle the chicken broth and onions over the ingredients in each bowl.
Top with green onions and sprigs of fresh cilantro and serve
immediately, while passing additional chips on the side.

Creamy Ham and Vegetable Chowder
Serves 5

4 oz extra lean, reduced-sodium ham, thinly sliced and chopped
1 cup water, divided
3/4 cup chopped yellow onions
1 (12 oz) can evaporated fat-free milk
1 (10 oz) pkg frozen mixed vegetables, thawed
1 cup potatoes, diced
4 slice reduced-fat American cheese, about 3 oz
1/4 cup reduced-fat sour cream
1/4 tsp salt
1/2 tsp black pepper to taste

Heat a 2-quart nonstick saucepan over medium-high heat. Add ham and cook 4
minutes or until edges are beginning tolightly brown, stirring frequently.
Remove ham from pan and set aside on separate plate.

To pan residue, add 1/4 cup water and onion and cook 4 minutes or until
onions are translucent. Increase to high heat, add remaining 3/4 cup water
and
milk and bring just to a boil, stirring frequently. Add mixed vegetables and
potatoes and return to a boil, stirring frequently. Reduce heat, cover
tightly,
and simmer 10 minutes or until potatoes are tender.

Using a whisk, stir mixture to break up potatoes and thicken the chowder.
Remove from heat and stir in ham and cheese. Cover and let stand 5 minutes
to
develop flavors. Stir in sour cream and salt. Sprinkle with black pepper and
serve.

Exchanges: Carbohydrate 2;Lean Meat 1
Calories 203;Fat 3g;Chol 19mg;Sodium 758mg;Carbs 29g;Fiber 3g;Protein 15g

Spicy Broth with Avocado

1 or 2 fresh jalapeno chilies, about 3/4 oz. each
1 quart vegetable broth
2 strips, 1/2 by 3 inches lime peel
1 firm-ripe avocado, 3/4 lb.
2/3 cup diced roma tomatoes
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves
salt

Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime peel in a 3 to 4 quart pan over high heat; bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and simmer, covered, 5 minutes longer.
Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2 inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide, shallow bowls.
With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime juice into broth. Gently ladle broth around avocado and tomatoes in bowls. Sprinkle with cilantro leaves. Add salt to taste.
Makes 4 servings.
Calories 142, Fat 9.8 g, Carbs 6 g, Sodium 83 mg, Fiber 1.4 g.

Recipes - Vegetable Soup With Andouille Sausage Recipe

Serves 6

3-1/2 cups water
2 cups reduced-sodium chicken broth
1 cup dried lentils, sorted and rinsed
1 cup chopped yellow onion
1 celery stalk, sliced
2 carrots, sliced
1 tbsp chopped fresh parsley
1 tsp salt
1 medium zucchini, cut in half lengthwise then sliced into 1/2-inch pieces
6 ozs andouille sausage, halved lengthwise and cut into 1/2-inch pieces
Lemon wedges for garnish (optional)

In a large soup pot over high heat, bring water, chicken broth, lentils,
onion, celery, carrots, parsley and salt to a boil. Reduce heat to
medium-low and simmer, covered, 45 minutes, stirring occasionally.

Add zucchini and sausage and simmer, covered, until vegetables are tender
and flavors are blended, about 15 to 20 minutes longer. Ladle into bowls and
serve with a lemon wedge. Add a squeeze of lemon on top, if desired.

The Big Book of Soups & Stews
Calories 232;Protein 14g;Fat 9g;Chol 20mg;Sodium 874mg;Carbs 25g;Fiber 11g
Exchanges: 1 vegetable; 1 starch; 1-1/2 meat; 1-1/2 fat