I have a ton of stock left over from xmas beasts (mostly turkey broth at this point).

I made a very good post-xmas turkey soup, but it had carrots and potatoes in such which supplied most of the chunky volume).

I made a great butternut squash soup, but I don't think it's suitable for induction.
Let me know what you think:

Sautee 3-4 tbl butter (almost burn it)
add 2 cloves garlic (sliced thin)
1 lg or 2 small onions (diced)

While that's sauteeing, peel, de-seed and cube the squash.

Add the cubed squash and 6 cups of stock to the dish

Add 3 tbl cinnamon (I'm guestimating - I do this by eye)

Simmer for about ten minutes until squash is softened.
Remove it from the heat
Use slotted spoon to put squash in blender/food processor. Pulse for about 20 seconds (it won't take long to get pulp) - in batches if required)
Return pulp butter/stock mixture
Return to slight simmer
reduce heat and add 1 cup heavy cream.

This was divine. I don't know what the carb count on the butternut squash was.

Does anyone else have any soup dishes they'd like to share?

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Sven

A new beginning:
1/5/09
262/252/200

The Old Journey (you can do it too!)
Start Date: 1/1/06
305/218/200


Welcome to low-carb eating.
The food's not bad here.

Sven, most of my soup making is done without a recipe. One of my favorites is to make a hot & soup soup of some kind. I usually start with stock or broth, add a little xanthan to give it some body, add some fish or soy sauce, for an oriental twist, add onion, celery, bok choy (stalks w/leaves added at the end), mushrooms, bamboo shoot strips, perhaps some shititaki, and leftover meat (usually pork roast or chicken). At the end, I then chili garlic paste to taste and rice wine vinegar to the sour flavor I like. That being said, here is a link to a nice faux split pea soup that I really like.
L/C "Split Pea" Soup

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Henry

Sven, I like to sub rutabagas for potatoes in soup. I put them in at the last, so they don't overcook and get all mushy. That's what makes them bitter. I've made soup and my family did not know they weren't potatoes. I also add a can of tomatoes with chiles for a nice kick. Makes the soup really good. You could also use salsa, if you have it. I like canned green beans in my soup, too. And even a can of black soybeans is good. Put them in early to cook down nicely and to absorb your seasonings. You can even add a bit extra seasoning if you use the soybeans.

And if you are into Dreamfields pasta, you can use the macaroni, or break the spaghetti up into tiny bits for noodles. Makes a dandy chicken noodle soup.

HTH!

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Nita

... and don't forget to check out the site's recipe section.

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