| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy, Seafood |
|
Soup, 4star, Starter, Mcrecipe |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Peanut oil |
| 1/2 |
md |
Yellow onion; peeled and chopped |
|
|
Salt and pepper |
| 5 |
sm |
New potatoes, white rose; peeled and cubed |
| 1 |
md |
Carrot; split and chopped |
| 3 |
c |
Yellow squash such as banana or butternut; peel core cube |
| 2 |
c |
Low sodium vegetable broth; home made preferred |
| 1 |
c |
Low sodium chicken broth |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Dried thyme |
| 1/2 |
ts |
Fennel seed; crushed |
| 1/4 |
ts |
Marjoram |
| 1 |
pn |
Curry powder; mild |
| 1 |
pn |
Sugar |
| 1 |
pn |
Cinnamon |
| 1/2 |
ts |
Chicken bouillon; granules |
| 1/2 |
c |
Nonfat dry milk powder |
| 1 |
tb |
Hoisin sauce; or less to taste |
| 4 |
oz |
Crab surimi seafood chunks; finely flaked |
| 4 |
|
Sprigs fresh cilantro; snipped |
| 4 |
tb |
Asiago Cheese; optional |
INSTRUCTIONS
FINISHING TOUCHES
Soup tastes creamy and butter rich due to the smooth bits of crab and the
puree with nfdm powder. Cilantro does not dominate; it surprises. I used
Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable
broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8
with)
* Heat peanut oil in heavy bottom soup pot over moderately hot burner; add
the onion; season with a few cranks of salt and pepper; saute, stirring
often.
* Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well
with oil. Add the broths and optional chicken bouillon. Add herbs and
spices. Bring slowly just to a boil; partially cover and simmer for about
45 minutes, stirring ocassionally. The chunks should be ready to puree.
* Puree about 1/2 of the soup. Add milk powder to the puree. Return the
puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer
about 5 minutes to warm the crab. Taste and correct seasoning, if
necessary. Just before serving, stir in the roughly chopped or snipped
cilantro.
VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2
stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme
sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes.
Let cool. Strain. Freeze in 1 or 2 cup containers.
Recipe By : Pat Hanneman (Nov 1996)
Posted to MC-Recipe Digest V1 #278
Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Transfer chunks and some broth to the tall container that comes
with the immersion blender and puree.
Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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