OOPS..I meant 50 not f0..LOL.
"jacquie" > wrote in message
m...
> It is finally getting cooler here in the desert..70's.....after the sun
> goes down it will drop to the f0's and 60's.
> Here is a couple of yummy looking soups for a cool day...maybe with a
> slice of pumpernickel or low carb bread.
>
>
>
> * Exported from MasterCook *
>
> Makeover Creamy Seafood Soup Recipe
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:30
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 pound uncooked medium shrimp -- peeled and deveined
> 1/2 pound bay scallops
> 2 tablespoons butter -- divided
> 2 celery ribs -- thinly sliced
> 1 medium sweet red pepper -- finely chopped
> 1 medium onion -- finely chopped
> 1/4 cup all-purpose flour
> 2 cups fat-free milk
> 2 cups half-and-half cream
> 1/4 cup sherry or reduced-sodium chicken broth
> 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
> 1/2 teaspoon salt
> 1/4 teaspoon cayenne pepper
> 1/8 teaspoon ground nutmeg
>
> In a Dutch oven, sauté shrimp and scallops in 1 tablespoon butter until
> shrimp turn pink. Remove and set aside.
>
> In the same pan, sauté the celery, red pepper and onion in remaining
> butter until tender. Sprinkle with flour; stir until blended. Gradually
> stir in the remaining ingredients. Bring to a boil; cook and stir for 2
> minutes or until thickened. Return seafood to the pan; heat through.
> Yield: 6 servings.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 101 Calories; 4g Fat (38.0%
> calories from fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 23mg
> Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
> Vegetable; 1 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
>
> * Exported from MasterCook *
>
> Broccoli Cheese Soup
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:20
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup chopped sweet onion
> 3 garlic cloves -- minced
> 2 TBS all-purpose flour
> 1 can reduced-sodium chicken broth or vegetable broth --
> (14-1/2 ounces)
> 4 cups fresh broccoli florets
> 1/4 tsp dried tarragon -- (1/4 to 1/2)
> 1/4 tsp dried thyme
> 1/8 tsp pepper
> 1 1/2 cups 1% milk
> 1 1/4 cups shredded reduced-fat cheddar cheese -- divided
>
> In a large nonstick saucepan coated with cooking spray, saute onion and
> garlic until tender. Stir in flour until blended; cook for 1 minute.
> Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes
> or until slightly thickened.
>
> Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce
> heat; cover and simmer for 10 minutes or until broccoli is tender. Add
> milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to
> room temperature.
>
> In a blender, process soup in batches until smooth. Return to the pan;
> heat through. Reduce heat. Add 1 cup of cheese; stir just until melted.
> Serve immediately. Garnish with remaining cheese.
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 85 Calories; 1g Fat (12.6% calories
> from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 4mg
> Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
> Vegetable; 1/2 Non-Fat Milk; 0 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
>
>
>
>