Sunday, March 21, 2010

Double the Pleasure & Double the Recipes

There's lots of soup making going on at my house right now. I'm trying to get in some extra vegetables AND take advantage of some cool spring days. As a result, I've been cooking up a storm. Gina's blog is just amazing and I have enjoyed the "leftovers" for days following. One of the advantages to living alone is that I only cook 2-3 times a week and eat like a queen. So, here are the two soup recipes I tested out last week. They were healthy and wonderful. Hope you enjoy them as much as I did.

Potato Leek Soup

Gina's Weight Watcher Recipes
Servings: 6 Size: 1 cup Calories: 159 Points: 2.75 ww points
  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

Cream of Broccoli Soup

I omitted the cheese for waistline purposes, but I'm certain it would have been divine!
Gina's Weight Watcher Recipes
Servings: 4 servings Time: 20 minutes Points: 2.5 ww point
  • 3 cans fat free chicken broth
  • 1/2 cup milk (2 percent)
  • 2 tbsp low fat sour cream
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 onion chopped
  • 1 carrot, peeled and chopped
  • 1 celery chopped
  • 1 clove garlic chopped
  • 5 cups broccoli florets (head of 2 large bunches)
  • ground black pepper to taste
In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes. Add broccoli, milk and pepper and cook, covered, 10 more minutes. Add sour cream and puree soup. Adjust pepper to taste and heat through over medium heat. Add cheddar cheese and serve.

*Please note that I give all the credit to Gina for these recipes, but this blog serves as a virtual recipe book of sorts and I didn't want to lose these recipes in cyberspace.

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