The U.S. Government recommends seven servings of fruits and vegetables a day. I'm trying to implement this recommendation with the soup. I made the spinach, artichoke, broccoli, cheese, fresh tomato and mushroom soups. They are delicious and filling. For me, making soup is a way of experiencing and some of the best soups I've made from ingredients on hand.
"The Healthy Cook" published by "Prevention" magazine, contains many variations to the tomato soup: cream of tomato lowfat and nonfat sour cream, tomato sauce with chili, cumin, turmeric and cardamom, tomato, rice, and tomato paste. Instead of adding the cream of a thicker consistency, "Prevention" says you can puree some vegetables (not all) in a food processor and add this mixture to the soup creamy.
There are three basic types of soups, light cream, and soup. Clear soup made with meat., Fish or vegetable stock. Cream soups containing milk, cream and butter. Chowder is actually a cream soup with chunks of fish, meat or vegetables. Cold soups are in a separate category.
I live in Minnesota and when the thermometer drops below zero, the house is drafty and the food is cooled quickly. Before serving the soup hot, warm the plates in the oven at the lowest position. I also hot dishes. If the family does not come to the table immediately, to cover food with aluminum foil. These tips will help you make slurpy, delicious, filling soup.
* Use the freshest ingredients you can find.
* Make your own juice or use unsalted broth trade
* Contrast soup hot with something cold - a cold sandwich or a salad.
* Refrigerate the soup for a day to allow flavors to blend.
* Experiment with soup recipes.
* Taste the soup with herbs instead of salt.
* Turn the soup into a meal by the addition of bread and a salad.
