Soup Recipes

Low Fat Tomato Bisque

posted Nov 18, 2010, 10:49 AM by Glenn Kirbo   [ updated Nov 18, 2010, 11:04 AM ]

I wanted a tomato bisque that didn't have 1000 calories to a bowl.. seriously most restaurants use a huge amount of creme which at 720 calories per cup is a killer.  I first tried making this recipe with fat free milk fat but Taryn and I both agreed it was too acidic.  It also lacked that savory taste I want from a tomato bisque.  So, I modified it to have a reasonable amount of milk fat without going over the top.

3 cup Pureed Strained Tomatoes in a Box (not can, it tastes funny.. its worth buying the fancy kind)
1 cup low fat milk
1/4 to 1/2 cup heavy creme... add then taste and see what you need
1 table spoon Mixed Dried Italian Herbs
1/2 tea spoon dill weed

A little cheddar cheese to go on top
Gold Fish Crackers to go on top

Combine spices and tomato puree and  bring to a boil.
Simmer for 10 minutes.
Add the milk and creme and bring back to a very low simmer.
Salt and pepper to taste.

Lobster Bisque Puree

posted Nov 17, 2010, 6:01 PM by Glenn Kirbo   [ updated Nov 17, 2010, 6:08 PM ]

This recipe makes Lobster Bisque on the lite side with lots of veggies in the broth.  If you want to be chubby you could substitute creme for the half fat milk, but it tastes great with the 1/2 fat milk.  The texture and flavor of were designed to be similar to the great bisque they used to have at Fontaine's Oysterhouse before the new owners changed the recipe to something less tasty.   The flaming cognac is fun, and its amazing how long it takes the booze to burn off.

1 long match (or a short match and tongs)
One Large Lobster Tail (1/2 to 1lb) (about $11 at publix)
(don't fuss too much on the chopping below. we will run the mix through a blender or immersion blender if you have one).
1 Cup Chopped Carrot
2 Medium Onions Chopped
1 Cup Chopped Celery
1 Cup Chopped Tomatoes
3 bay leaves
1 Cup Cognac
1/2 Cup Cooking Sherry
2 cups half fat milk (this is MILK like for cereal not cream)
2 tbs butter
White pepper
Water for tail

Boil the tail:
Salt, and boil just enough water to totally cover the tail in a small pot (about 4 or 5 cups)
Later we  will use this water for flavor in the soup so don't add too much or discard it.
Boil the tail until the color changes and it seems "done".
Turn off the heat, SAVE THE WATER, and scoop our the tail.
Run the tail under cold tap water for a few seconds to cool it and then pull all the meat you can get out of the tail.  Chop the meat into small bits and set aside.  Toss the tail bones. 
Did I mention Save the Water.

The Broth:
In a bigger pot add the butter and turn the heat on medium / high.
Add veggies and stir occasionally until the onion is mostly clear.
Its ok if there is a little brown smutz on the bottom of the pan, that's the good stuff.
Use a wooden spoon to scrape it off as you stir and mix it in.
Add the Sherry, and the water you saved from boiling the lobster

Blender Time:
Add the lobster bits.
Use an immersion blender or pour the soup into a food processor or regular blender.
If you're using a regular blender you might want to give the soup a minute to cool so its easier to handle.   Don't blend "all the way" we still want texture.. really its up to you but we like to still see bits.
Pour back into the pot, add the bay leaves.
Reduce heat to a simmer on medium / low while we get ready to play with fire.

The Flaming Booze:
We are going to set the cognac on fire.  Why?  Partly because I want to.. but most importantly because it lets us get the best parts of cognac flavor without having our soup taste like a nasty mixed drink. 
Pour the cognac into a small pot.
Before you light it, know that it is going to burn for several minutes and the flame goes up several inches... choose your pot accordingly.
Use the long match (or short match and tongs) to light it.
When the fire burns out pour it into the soup.

Add the Milk
Once you add the mikl don't bring the soup to another hard boil or the milk might curdle
Add the milk and turn the heat up to medium until it starts a strong simmer.
Turn the heat down to low and simmer it a few more minutes.
Use white pepper, and salt to season to taste.

Turkey Chili with Corn Carrots and Beans

posted Oct 31, 2010, 10:01 PM by Glenn Kirbo   [ updated Nov 18, 2010, 2:01 PM ]

Taryn and I both loved this one.  We like ordinary chili, but the extra veggies gave the broth a really nice taste and there was a good meat to "other stuff" ratio.. neither one of like "hot dog" style chili that is just meat in a gravy like broth.  Definitely good with cornbread.

1 pound ground turkey 96 % fat free
1 Can of kidney beans rinsed
1 Can of corn with liquid
1 Can of tomatoes with liquid
1 cup chopped carrots
1 Cup chopped onion
1 Cup of red pasta sauce 
Chili powder.. about a tea spoon
Salt and pepper to taste
A little low fat mozzarella on top

Cooking Directions
Brown the meat 
Add onions and stir on high till almost clear and meat is totally cooked
Strain off the juice the beans were packed in,
Add everything else with juice 
Add a cup water
Simmer for 30 min+ (longer is better.. could use crock pot)

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