Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup pre-chopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
• 4 teaspoons thinly sliced green onions

Preparation

1. Slice potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Slice in half; cool slightly.
2. While potatoes cook, heat up oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Remove potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

 

 

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Ingredients

• 2 tbsp rapeseed oil
• 1 onion , finely chopped
• 1 stick celery , sliced
• 1 leek , sliced
• 1 medium potato , diced
• 1 knob butter
• 1l low salt or homemade chicken or vegetable stock
• 1 head broccoli , roughly chopped
• 140g Stilton , or other blue cheese, crumbled

Method

1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 - 15 minutes until all the vegetables are soft.
4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

 

 

Preparation time 20 minutes
Cooking time 2 hours
Serves to 12 persons

Ingredients

•    Dry egg noodles 1 (8 ounce) package
•    1 gallon water
•    Celery, chopped and leaves reserved 1/3 bunch
•    Chicken, cut into pieces 1 (4 pound) whole
•    Carrots, peeled and sliced 1 pound
•    Onion, peeled and halved 1 large
•    Chicken bouillon powder 1/4 cup
•    3 bay leaves
•    Chopped lemon grass (optional) 3 tablespoons
•    10 whole black peppercorns
•    1 pound whole carrots
•    Celery, leaves reserved 2/3 bunches

Recipe direction

1.   Take the large pot and place the chicken along with the water and boil it, now keep the heat on the low and cover the pot and simmer it for 30 minutes then skim the fat if you need.
2.    Place in the pot, the ingredients like whole carrots, onion, whole celery, peppercorns, bay leaves, and lemon grass as well, cover this and simmer for 1 hour.
3.   Strain the reserved chicken and broth, let the chicken be cooled until it will be easy to handle, then remove its skin and cut into the little pieces.
4.   On the high heat return the strained stock to pot and in the chicken base stir it well add also the chopped celery and chopped carrots, boil these all and then keep the heat on the low cover the pot and simmer it again for 20 minutes until the carrots will be tendered.
5.   Take the celery leaves and then chop these and stir it along with the noodles into the pot, cook it until noodles will be completely cooked, stir it again in the chicken till more 10 minutes.
6.    Now it’s ready to serve.

 

 

This is the welcoming low fat soup that is served year round.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 4 to 5 servings

Ingredients

•    Chopped fresh dill, divided 3 tablespoons
•    Asparagus spears, partially defrosted 1 bag
•    Salt ½ teaspoons
•    Butter or olive oil 2 tablespoons
•    Chicken or vegetable stock 4 cups
•    1 chopped onion
•    Rice uncooked 2 tablespoons

Recipe direction

1.    Cut the asparagus with the help of sharp knife into 1 inch pieces.
2.    Take the large sauce pan and put on the medium heat and place the butter and heat it then place as well the onion, 2cups stock, rice, and salt. Boil it then reduce the heat. Cover it and simmer for 10 minutes stir it with the short passage of time until the rice will be cooked well. Also add the 2 cups stock which is remaining boil it after boiling place asparagus pieces and dill 2 tablespoons and don’t cover it cook for 3 to 4 minutes.
3.    Blend the soup until it becomes smooth.
4.    Again place the soup into the sauce pan and add also the reserved asparagus spears and then heat the soup.
5.    Finally garnish it with the chopped dill remaining 1 tablespoons and serve it.