Heirloom Tomato Broth with Tarragon

This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

  • 2 lbs heirloom tomatoes, cored and cut into small pieces
  • 1 quart chicken stock
  • 1 tsp salt
  • 1/2 c fresh tarragon, minced

In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

Serves 6.

25 calories, 1 g fat, 1 G protein

Veal in Creamy Lemon Sauce

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Epicurious to the rescue! I found this amazing dish on my fav cooking site. I served it wish asparagus and some fresh bread. The sauce is super easy and could easily be whipped up on a weeknight.

Ingredients:
For sauce
3/4 c chicken stock
1/3 c dry white wine
1 TBSP all-purpose flour
1/2 TBSP unsalted butter
1 TBSP fresh lemon juice + zest
2 TBSP chopped fresh flat-leaf parsley

For veal
1 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced

Special equipment: a well-seasoned ridged grill pan

Make sauce:
Boil stock and wine in a 2 quart heavy saucepan until reduced by about half, about 3 minutes. Whisk flour into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Heat a nonstick skillet over medium high hear. sprinkle veal with salt and pepper. Cook veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.

Stir parsley into warm sauce and pour over veal.

Serves 4.
7 WW PP per serving.

Asparagus & Leek Soup

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This is what happens when I don’t eat all the asparagus I bought at the farmers market – I roast it and make soup. I added a squeeze of lemon at the end which added a nice brightness. Chopped tarragon, parsley and lemon zest would also be a nice addition.

Ingredients:
2 bunches of asparagus
6 leeks (white and light green parts, sliced
1 TBSP olive oil
1 quart chicken stock
Salt and pepper
Lemon

Preheat oven to 350.

Toss asparagus and leeks with olive and salt, roast for 30 – 40 minutes.

In a medium stock pot add asparagus and leeks, pour in stock, blend with an immersion blender until smooth. Heat and serve.

4 servings.
1 WW PP per serving.

French Garlic Soup

It’s been raining for what seems like weeks and I’ve been fighting a bug all week so I was craving something soothing and warm and found it in Around My French Table by Dorie Greenspan. I’ve made a few changes, added only 3 egg yolks, I also double the herbs cos I figure if you got ’em use ’em. This soup is sure to cure whatever ails you with it’s garlicy goodness.

Ingredients:
1 head of garlic (about 10 cloves), thinly sliced
2 bay leaves
6 sprigs of thyme
12 sage leaves
Salt
3 cups chicken stock
3 cups water
3 egg yolks
8 oz Parmesan cheese, grated

Add garlic to a large Dutch oven, herbs, water, stock and 1 tsp salt an bring to boil. Reduce to simmer and cook for 1/2 hour.

whisk together the egg yolks and Parmesan cheese. Whisk in a couple paddles of soup and then whisk into soup. Remov from heat and serve.

Serves 6.

5 WW Points Plus

Pumpkin Soup

Pumpkin SoupIt’s winter and the farmers market starts to become sad and boring. I love winter veggies, but I’m ready for something different. Well, one of my fav vendors had some fairytale pumpkins – they are aptly named since they literally look like something that one wave of magic wand would turn into a horse drawn coach. So I asked is it sweet, my guy tipped his head and winked, so of course I bought one. Now I am sad I only bought one and I hope there are more next week.

If you don’t have pumpkin seed oil, you could use truffle oil or a very fruity olive oil. I used canned truffles since that is what I had on hand, the soup would be wonderful without truffles. This recipe is adapted from a Patricia Wells recipe.

Ingredients:
2 lb pumpkin, seeded, peeled and cut into 1 inch cubes
2 c chicken stock
2 c water
2 tsp pumpkin seed oil
1 oz black truffle

Combine pumpkin, stock and water in a 4 quart stock pot and cook over medium heat for 30 – 40 min until pumpkin is easily pierced by a fork.

Purée with an immersion blender or in a food processor till very smooth, 3 – 5 min. Return to heat for 5 – 10 min till pipping hot.

Laddle into bowls, drizzle with pumpkin oil and shave truffles on top.

Serves 4.