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