Soups #2

[Gaelen]

Unless garnishes are included in the ingredient lists, they are not counted in the nutrient information. If a soup has less protein than you'd like or need, add in fish fillets (during the last five minutes of cooking), sausages, meatballs, tofu, cooked diced poultry, egg dumplings or browned tempeh croutons. Garnishing with shredded cheeses or chopped hard-cooked eggs will also increase the protein levels.

Index of Soups #2:

Bean with Bacon Soup by Karen Barnaby -- 13g protein, 8g ECC (link to recipe originally published in SheKnows LowCarb)
Chicken & Sea Vegetable Soup (from lowcarbgirl) -- 4g ECC
Chinese Cabbage and Daikon Soup by Karen Barnaby -- 17g protein, 1.5g ECC (link to recipe at SheKnows LowCarb)
Cool Weather Miso Soup -- 2g protein, 6g ECC (from cmcole)
Creamy Cabbage Soup from Gaelen -- 11g protein, 13g ECC
Dottie's Cream of Mushroom Soup for recipes -- 8g protein & 9g ECC per batch
Hot & Sour Soup with Chicken & Fresh Ginger (from cmcole)
Japanese Stock from konbu -- 2g ECC (from cmcole)
Stracciatella (Roman egg & cheese soup) -- 18g Protein, 3g ECC (vegetarian)
Swiss Chard & Black Soybean Soup -- 5g Protein, 5g ECC (vegetarian)
Tlapeno Soup w/Turkey -- 25g protein, 5g ECC
Tlapeno Soup (vegetarian) -- 16g protein, 6g ECC


You might also want to check these links to other soup threads in this forum:
Soups #1 (http://www.proteinpower.com/forum/showthread.php?t=74) which contains: Acquacotta, Caldo Verde, Cauliflower & Cheese Soup, Chicken Soup from Dr. MaryDan, Chicken Soup, Chicken Cheddar Soup, Creamy Cauliflower Soup, Crockpot Pizza Soup, Curried Potato & Spinach Soup with Onion Salsa & Minted Yogurt, Spinach Garlic Soup

Pumpkin Sausage Soup and variations (http://www.proteinpower.com/forum/showthread.php?p=243#post243)

Tomato Soups (http://www.proteinpower.com/forum/showthread.php?p=246#post246)

[Gaelen]

SWISS CHARD AND BLACK SOYBEAN SOUP -- 5g Protein, 5g ECC

Recipe By : Gaelen
Serving Size : 1 1/4 cups Preparation Time : 30 min.
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
3 cloves garlic -- smashed
1/2 cup red onion -- chopped
3 tablespoons basil, fresh -- coarsely chopped
4 cups Swiss chard leaves -- can include stems, too--chopped
1 3/4 cups black soybeans, canned -- 1 can drained*
1 3/4 cups canned tomatoes with green chiles -- 1 can, w/juice, or fresh tomatoes & a chile
4 cups Pacific organics vegetable broth -- or low sodium chicken broth

Saute the garlic, onion and fresh basil in the olive oil.

Stir in the chopped chard, and saute until it cooks down a bit.

Stir in the beans, tomatoes with chiles and their juice, and broth.

Simmer for 30 minutes and serve. Makes 6-8 servings, 1 cup each.

NOTE: with equivalent amount of canned, drained garbanzo or white beans,
soup has 4g protein, 15g carbohydrate and 2g fiber (13g ECC) per serving.

Yield: "10 cups"

Per Serving : 102 Calories; 6g Fat (48.8% calories from fat); 5g Protein;
9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 522mg Sodium.
Exchanges: 1/2 Vegetable; 1/2 Fat.

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[Gaelen]

TLAPENO SOUP W/TURKEY -- 25g protein, 5g ECC

Recipe By : Gaelen
Serving Size : 1 1/4 cups Preparation Time : 15 min.
Categories : soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mushroom broth
1/2 cup avocado -- diced
1 cup turkey breast -- shredded
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup cauliflower floweret
1/2 cup daikon -- diced
2 teaspoons lime juice

Simmer the broth, turkey (dark meat works too!), vegetables and spices
together until the cauliflower and daikon are tender (about 7 min.) If
you're using all leftovers, just heat the turkey and veggies through in
the spiced broth.

Add the diced avocado to the soup. The firmer the avocado, the more the
cubes will hold their shape in the broth, but if the fruit is very ripe,
it will "melt" into the broth and make it a little creamier.

Squeeze a bit of lime juice over the soup just before serving. If you like
it spicier, stir in a bit of salsa verde or your favorite hot sauce just
before serving, too.

Yield: "2 1/2 cups"

Per Serving : 248 Calories; 13g Fat (48.5% calories from fat); 25g Protein;
7g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 622mg Sodium.
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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[Gaelen]

TLAPENO SOUP (vegetarian) -- 16g protein, 6g ECC

Recipe By : Gaelen
Serving Size : 1 1/4 cup Preparation Time : 20 min.
Categories : soups, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mushroom broth
1/2 cup avocado -- diced
1 cup black soybeans -- rinsed and drained
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup cauliflower floweret
1/2 cup daikon -- diced
2 teaspoons lime juice
1/4 cup monterey jack cheese -- shredded

Simmer the soybeans, cauliflower and diced daikon in the mushroom broth
and spices until the vegetables are tender, about 7 minutes.

Add in the diced avocado. The avocado should be slightly underripe (firm)
if you want the cubes to hold their shape; the riper the fruit, the more
it will "melt" into the broth. If the fruit is ripe, as it cooks it will
make the broth a little creamier.

Stir the shredded cheese into the soup just before serving, and top with a
squeeze of lime juice. If you like the soup spicier, you can also add a
couple drops of salsa verde just before serving.

Yield: "2 1/2 cups"

Per Serving : 254 Calories; 16g Fat (53.8% calories from fat); 16g Protein;
15g Carbohydrate; 9g Dietary Fiber; 13mg Cholesterol; 665mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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[Gaelen]

STRACCIATELLA -- 18g Protein, 3g ECC (Roman 'rags' Soup, aka egg and parmesan soup or Roman egg-drop soup)


Recipe By : Inspired by Roberta, PPBBS files
Serving Size : 1 cup Preparation Time : 10 min.
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups low sodium chicken broth -- (or stock)
2 eggs -- beaten
1 tablespoon vital wheat gluten -- (optional)
4 tablespoons parmesan cheese -- grated, divided
1/2 teaspoon lemon zest
pinch salt
2 tablespoons chopped parsley -- flat-leaf Italian parsley

Bring the broth to a simmer.

Mix together the beaten eggs, vital wheat gluten, 2 tablespoons of the parmesan cheese. Add the lemon zest and pinch of salt, along with 1/2 cup of the hot broth.

Take the pot off the heat, and stir the egg mixture into the soup in a thin stream, breaking the batter into 'rags' with the spoon.

Return the pot to the heat and cook for 2-3 minutes. Serve garnished with the chopped parsley and the remaining parmesan cheese.

Recipe can be doubled.

Per Serving : 114 Calories; 4g Fat (28.8% calories from fat); 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 640mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

[cmcole]

Hot & Sour Soup with Chicken & Fresh Ginger

Preparation Time: 20-30 minutes (depending on your chopping skills)
Cook Time: about 10 minutes Makes: 4 servings

4 cups chicken stock
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp Asian-style chili sauce, or to taste
2 tsp sugar substitute
1 6 oz boneless, skinless chicken breast or thigh, very thinly sliced
4 medium fresh shiitake mushrooms, or
4 medium dried black Chinese mushrooms (soaked in warm water 20 minutes to soften), stems removed and thinly sliced
1 small carrot, cut into thin, 1-inch long strips (optional, or use other veg like daikon)
1 piece peeled fresh ginger, about 1-inch cube, cut into thin strips
1 crushed garlic clove
1 300-gram package soft tofu, cut into small cubes or strips
2 Tbsp arrowroot (or other thickener of choice) dissolved in 3 Tbsp water
2 green onions, cut diagonally into thin strips

Place the stock, vinegar, soy sauce, chili sauce and sugar substitute in a pot and bring to a boil over high heat. Add the chicken, mushrooms, carrot, ginger and garlic and adjust heat until mixture gently simmers. Cook 5 minutes, or until chicken is cooked through and mushrooms and carrots are just tender.

Add the tofu, and then slowly stir in the thickener. Simmer soup until it lightly thickens, about 2-3 minutes. Ladle soup into bowls, sprinkle with green onions, and serve.

Options: Egg is traditionally added to hot and sour soup. If you would like to add it to this version, do so after it has been thickened.

Method: Beat 1 large egg in a bowl. Slowly pour the egg into the soup, slowly stirring in a circular motion to create small ribbons of egg. When the egg is just cooked, it's time to serve the soup.

Author: Eric Akis, Times Colonist Newspaper, Victoria, BC Canada

[cmcole]

Japanese Stock

[serves 6]
The Diet Doctor: This is an exceedingly simple soup stock. Even I can make it.

*4-inch piece kombu
5 dried shitake mushrooms
5 cups water

Wipe kombu with a damp cloth. Place all ingredients in a soup pot. Bring to a boil. Remove from heat and let steep for 1/2 hour. Strain and refrigerate for up to 5 days.

Nutrition Per Serving: Calories 10, Total Fat trace, Saturated Fat trace, Cholesterol 0mg, Sodium 10mg, Potassium 48mg, Total Carbohydrate 2g, Dietary Fiber trace, Calcium 7mg, Vitamin A 2 IU, Folacin 8mcg

*Note: Kombu or kelp is a sea vegetable that can be purchased at an Asian market or macrobiotic section of any health food store.

Copyright© 2003 Chef2Chef, LLC All rights reserved.

Cool Weather Miso Soup

[Serves 4]

The Diet Doctor: This is a satisfying winter soup that is extremely low in fat and calories, and takes practically no time to prepare.

1/4 cup daikon, sliced in thin rounds cut in half
1/4 cup carrot, sliced in thin rounds cut in half
4 fresh shitake mushroom caps, thinly sliced
2 tablespoons scallions, chopped
1 handful chopped seasonal greens (kale, collards, mustard)
1 quarter-size slice fresh ginger root, peeled and cut into julienne
2 cups water, Basic Vegetable Stock (recipe below) or Japanese Stock (recipe below)
1 tablespoon instant wakame flakes or arame (optional)*
2 tablespoons miso 1-2 drops toasted sesame oil 1-2 drops sake 1-2 drops tamari

Place first 8 ingredients in a pot. Bring to a boil. Reduce heat and gently simmer for 5 minutes. Remove 1/4 cup of broth from the pot and whisk together with miso until a liquid purée is formed. Pour miso mixture back into the pot. Season with sesame oil, sake and tamari. Allow to simmer for 1 minute and serve.

Nutrition Per Serving: Calories 43, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 331mg, Potassium 193mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 2g, Calcium 37mg, Iron 1mg, Zinc 1mg, Vitamin C 23mg, Vitamin A 3770 IU, Vitamin B6 .1mg, Riboflavin B2 .1mg, Folacin 18mcg, Niacin 1mg

*Note: Wakame and arame are sea vegetables, which can be purchased at Asian markets or the macrobiotic section of any health food store.

Copyright© 2003 Chef2Chef, LLC All rights reserved.

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/bs_shrimpbisque.php

Bengal Spice® Shrimp Bisque
Is there any more elegant soup than a bisque? This makes a dynamite start to an important dinner party. But the Bengal Spice flavors are so complex and the texture so satiny smooth that you can even serve it as the entrée at a luncheon with a side of green salad.
8 Bengal Spice tea bags
3 cups cold water
1 pound medium raw shrimp, peeled and deveined
3/4 cup diced yellow onion (1 small to medium onion)
1 cup chopped green peppers (1 large green pepper)
1/2 cup sliced water chestnuts
1 tablespoon butter
1 pint heavy cream
1 (14-1/2 ounce) can chicken broth
1/2 cup chopped fresh cilantro, for garnish
Combine the tea bags, water, and shrimp in a large bowl. Cover and refrigerate for 2 to 3 hours. Sauté the onions, peppers, and water chestnuts in butter over medium heat for 5 minutes. Remove the shrimp from the tea marinade and add to the vegetables. Stir in the cream and chicken broth. Cook over low heat until the shrimp is pink and cooked through. Serve in warm bowls and garnish with cilantro. For a more pronounced Indian flavor, add 2 extra tea bags to the cream and chicken broth. Simmer for 5 minutes. Remove and discard the tea bags.
Serve: 4
Marinate Time: 2 to 3 hours
Preparation Time: 15 minutes
Cooking Time: 15 minutes
From the Cooking With Tea Cookbook by
Jennifer and Mo Siegel.

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/c_cauliflowersoup.php

Chamomile Cauliflower Soup
The subtle flavor of chamomile enhances this classic soup, and it's very low in fat.
3 cups water
6 Chamomile tea bags
1 large head of cauliflower, cut into 3" pieces
1/4 cup chopped onion
2 celery stalks, chopped
1 Tbsp. butter
Salt and pepper to taste
Boil the water and tea bags in a saucepan for 5 minutes. Remove the tea bags, squeezing the excess liquid into the pan. Add the cauliflower to the saucepan. Cover and boil 15 minutes, or until tender. Drain the cauliflower, reserving 1 cup of liquid for later. In a small frying pan, sauté the onions and celery in butter until the onions are clear. Put into a blender along with the cauliflower, salt and pepper, and one cup reserved liquid. Blend until smooth, then serve. For thinner soup, reserve and add more liquid. For thicker soup, add less liquid.
Serves 4.
From the Cooking With Tea Cookbook by
Jennifer and Mo Siegel.

[cmcole]

http://www.celestialseasonings.com/justforfun/recipes/gt_chickenstock.php

Green Tea Chicken Stock
From Cooking With Green Tea by Ying Chang Compestine
Many chicken stock recipes call for chicken bones or the whole chicken, which require 4 or 5 hours to cook. I have come up with this healthy and simple way to make the chicken stock. This stock not only has less fat than traditional recipes but is more flavorful than the commercial brands.
6 bags green tea
2 cups boiling water
2 Tablespoons canola oil
2 Tablespoons (1/2 inch) ginger root chunks
5 cloves garlic, minced
5 green onions, trimmed and cut into 1-inch long pieces
1 pound skinless chicken breast, cut into 1-inch-long pieces
6 cups canned chicken broth
3 cups fresh or frozen whole-kernel corn
1 teaspoon white pepper
Place the green tea bags in a large pot. Add the boiling water and simmer over low heat for 3 minutes. Use a spoon to press the tea out of the tea bags. Discard the tea bags.
Heat a wok or chef's pan over medium heat and coat it with the oil. Add the ginger, garlic and green onions and sauté until fragrant, about 1 minute. Add the chicken. Sauté until the chicken browns, 2-3 minutes.
Add the chicken mixture, chicken broth and corn to the tea. Bring to a boil. Reduce the heat and simmer. Covered, for 40 minutes. Season with white pepper.
Strain the liquid through a colander, pressing out as much liquid as possible. Let cool. Pour stock into a container and refrigerate or freeze.
Makes 5-6 cups
From Ying Chang Compestine's Cooking With Green Tea, Avery 2000

http://www.celestialseasonings.com/images/justforfun/cooking_w_grn_tea_cvr.jpghttp://www.celestialseasonings.com/images/justforfun/ying.jpg [/URL]* Cooking With Green Tea by Ying Chang Compestine is available online at [URL="http://www.powells.com/search/DTSearch/search?kw=cooking+with+green+tea&pokey=skeptopotamus"]Powells Book Store (http://www.proteinpower.com/forum/) and Amazon.com (http://www.amazon.com/exec/obidos/ASIN/1583330658/qid=1008704042/sr=8-1/ref=sr_8_87_1/104-8351731-0036711). Or visit our tea shop (http://www.celestialseasonings.com/whoweare/tour/teashop.php) in Boulder:
Gift Shop Boulder
4600 Sleepytime Dr. (At the Celestial Seasonings plant in Gunbarrel)
303-530-5300

[lowcarbgirl]

This is my own recipe and so once again I violate no copy write laws.


Ingredients:

2 cups of Chicken broth (Pacific Organic Free Range)
2 Tbs. Miso Paste (Westbrae Naturals Organic Mellow Red)
2 Tbs. Kelp Powder
8 oz. chicken (cut up)
4 Strips of Wakame (or another sea weed) broken up into smaller pieces.

Start with the broth and add in the Miso and kelp. Add in the chicken and Wakame and heat until hot. Can also cook in a slow cooker on warm for 4 - 6 hours (is especially helpful for some chicken skin--if added-- to flavor broth).

Serves 2. Using my brands it comes out to aprox. 4 ECC per serving.

hugs,
Willow

[cmcole]

http://sheknowslowcarb.com/features/spring06-lowcarbsoup.htm
Chinese Cabbage and Daikon
You will find this pleasantly similar to wonton soup. I love to add thinly sliced Thai chilies, cilantro and a squeeze of lime to my bowl.
1-1/2 pounds lean ground pork
2 tablespoons minced green onion
1 teaspoon fresh ginger, grated
1 teaspoon oriental sesame oil
2 large eggs, separated
1/4 teaspoon granular Splenda
1 teaspoon sea salt
6 cups chicken stock
8 quarter-sized slices peeled fresh ginger
1-1/2 cups daikon radish, peeled and cut into 1/2-inch cubes
4 cups Chinese cabbage, cored and cut into 1-inch pieces
1 12-ounce block medium firm tofu, cut into 1/2-inch cubes
Sesame oil
3 tablespoons finely chopped green onion
Combine pork, onion, ginger, sesame oil, egg yolks, Splenda and salt. Mix thoroughly with spoon or your hand until the mixture becomes sticky. Roll into 1-inch balls. You should have about 36. Combine stock, sliced ginger and radish in large pot. Bring to boil. Add pork balls; turn to simmer. Partially cover with lid and cook about 20 minutes until daikon is tender. Add cabbage and tofu. Cook until cabbage wilts. Thin with water if soup seems too thick. Beat egg whites until frothy and stir into soup to form “strings.” Drizzle sesame oil over each serving and sprinkle with green onion. Makes approximately 12 cups.
Per cup: 3g carbs, 1.4g fiber, 17g protein, 8g fat, 236mg sodium, 153 calories; 363 calories

Bean with Bacon Soup
This is good with salsa on top.
1 pound bacon, chopped into 1/2-inch pieces
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
2 cloves garlic, minced
2 tablespoons finely chopped parsley
6 cups chicken stock
1 14-ounce can diced tomatoes
4 cups coarsely chopped cauliflower
2 14-ounce cans white soy beans, drained & rinsed, 1 cup reserved
1/4 teaspoon dried thyme
Sea salt and freshly ground
Black pepper
In large pot, fry bacon over high heat until crisp. Remove bacon and discard all but 3 tablespoons of fat. Add onion, celery, pepper, garlic and parsley. Cook until onion starts to brown. Remove 1/2 cup of mixture and reserve. Add stock, tomatoes, cauliflower, beans and thyme. Bring to boil. Partially cover with lid and turn down to simmer. Cook for 40 minutes until cauliflower is very tender. Puree soup in batches and return to pot. Add bacon, reserved beans and vegetables. Thin with water if soup seems too thick. Reheat and season to taste. Makes approximately 12 cups.
Per cup: 11.6g carbs, 3.6g fiber, 13g protein, 6.2g fat, 411mg sodium, 184 calories
About the author: Karen Barnaby is the executive chef of the Fish House in Stanley Park, Vancouver, British Columbia, Canada. Her most recent cookbook is The Low-Carb Gourmet (http://www.amazon.com/exec/obidos/tg/detail/-/157954990X/sheknowscom03-20)
(Rodale Books, 2004; ISBN 157954990X) from which this article is adapted with permission. Nutritional values are derived from those published therein.

[Gaelen]

This recipe has been floating around the internet since I've been low carbing; I have from in a free, downloadable cookbook called "Diana's Cookbook" that used to be linked off the old eatprotein Protein Power website. That reminds me, I keep meaning to .pdf that file and reduce its size so that it can be attached for download here. Anyway, with kudos to Diana, and to Dottie who built the recipe...where and whoever you are.

==================
DOTTIE'S CREAM OF MUSHROOM SOUP FOR RECIPES -- 8g protein, 9g ECC per batch
8 small mushrooms, chopped, 3 ounces
1 stalk celery, chopped
2 tablespoons onion, chopped, about 1 ounce
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper, to taste
Xanthan gum, optional *

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste. Makes about 1 cup

* If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won't have to reduce the broth and cream quite as much so you'll end up with more soup for no extra carbs.

Per batch: 873 Calories; 90g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs

This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish, vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.
==============

Note from Gaelen: this takes about 20-30 minutes to reduce to about half the original volume; make it in a heavy pan and be patient! I just reduce it; I never use the xanthan gum. If you double the recipe, you can freeze half to have on hand. You can also use Dottie's recipe in recipes that call for cream of chicken or cream of celery soup--just add a chicken boullion cube to Dottie's recipe to make cream of chicken, or 1/2 teaspoon ground celery seed (more to taste) for cream of celery. You can also substitute actually finely chopped celery for the mushrooms, but you must saute the celery longer (celery has more water in it than the mushrooms and will take longer to reduce.)

[kevinpa]

Comfort Crockpot Vegetable Beef Soup (approx 60 ecc 130 protein for entire batch)

1 1/2 lb stew meat
5 cups beef broth
2 cups water
1 can 14.5 oz diced tomatoes
2 cups delicata (or any winter) squash cubed
1 small red onion chopped
1 cup celery chopped
2 cups fresh green beans
3 small zucchini quartered and cubed
5 spriggs fresh thyme
5 spriggs fresh oragano
5 spriggs fresh rosemary

In a heavy skillet sauté beef and onions until beef is browned.
Transfer to crockpot and add broth, water, tomatoes,squash, celery, green beans, and herb bundle.
Cook on low for 8 hours stirring every couple hours until veggies and beef are tender.
At 4 hours cube and add zucchini.

Enjoy! Yum!

http://i106.photobucket.com/albums/m273/kevinpa1/vbs34.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/vbs39.jpg

[Gaelen]

Creamy Cabbage Soup -- 11g protein, 13g ECC

Recipe By : Gaelen
Serving Size : 6 Preparation Time : 45 minutes
Categories : soup, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds cabbage -- coarsely chopped
1 cup onions -- diced
2 cloves garlic -- smashed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup unsalted butter
4 cups water
1 teaspoon salt -- or to taste
1/2 teaspoon ground black pepper -- or to taste
2 cups heavy cream
2 cups half and half
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1 cup shredded cheddar cheese

Melt the butter in a 6 quart saucepan. Saute the coarsely chopped cabbage, smashed garlic, diced onion and dried herbs in the melted butter for five minutes, or until the vegetables start to soften.

Add the water, salt and pepper to the pot. Cover and simmer for 20 minutes. Drain off all but about a cup of the water.

Add the heavy cream, half and half, the ground ginger and the pumpkin pie spice, and bring the mixture slowly up to temperature. When it becomes warm, whisk in the shredded cheddar, and heat until just under boiling and the cheese is thoroughly melted in.

Correct the seasonings and serve.

Gaelen's Notes: This recipe is based on one of my favorite recipes from
the 1972 NY Times Bread and Soup Cookbook. I added the dried herbs, ginger
and sweet pumpkin pie spice. It is also very good with gruyere, swiss or
smoked gouda cheese instead of cheddar.

Description:
"inspired by "Vermont Cabbage Soup," NY Times Bread and Soup Cookbook"
Yield:
"8 cups"
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Per Serving : 566 Calories; 53g Fat (81.9% calories from fat); 11g Protein; 16g Carbohydrate; 3g Dietary Fiber; 179mg Cholesterol; 562mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 10 Fat.