Soup Pro

On a cold autumn or winter day, nothing warms the tummy like a nice hot bowl of soup. As a child, one of my favorite winter activities was to eat some chicken noodle soup filled with saltine or ritz crackers. Even now, I love to have a nice piping hot bowl of chicken noodle soup for lunch on Sundays.

If you think that all there is to a steakhouse is a great piece of beef then you are sadly mistaken! Many people frequent a favorite steakhouse in search of their premium dish of surf & turf. Surf & Turf satisfies two lusts at once: a great piece of aged Angus beef preferably in the form of a porterhouse steak and the butter-soaked 2lb lobster. Now what food connoisseur can possibly resist this combination? And at the far end of the table a deep bowl approaches. Yes, it’s the soup of choice, French Onion. The dripping cheese over a brown caldron of spiced soup coming to quench your appetite for this delicacy . Yes, there are a variety of menu items to attract the New York gourmet at a steakhouse!

Hearty homemade soups make great meals for babies and toddlers. These soups combine meat and vegetables into one easy meal, they are inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe!

Beef Stew 1/3 c. flour 1 1/2 lb. stew meat, cut into 1-inch cubes 2 tbsp. vegetable oil 3 c. water 4 medium potatoes 3 medium carrots

This time of year we need to enjoy warm comforting food that is quick and convenient to prepare, while being nutritious and delicious. Meatball soups are a great way for weight loss surgery (WLS) patients to enjoy a nutritious tasty meal with easily digested protein. Here are two very good quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Enjoy!

Have you made a pot of lentil soup lately? It’s healthful cooking at its best: easy, hearty, tasty and loved by young and old. Lentils come in one-pound bags in the dry beans section of your supermarket. Usually you will find two kinds: ordinary greenish-brown lentils, and orange lentils which are actually just the ordinary lentils with their skins removed. You may also find tiny dark green lentils, called French lentils, but these are usually more expensive and may be in the gourmet or international section of the store. All cook quickly and make wonderful soups.

You don’t need butter or flour to make soup thick and creamy. Instead, stir in a cupful of rolled oats or quick oats, and cook for 20 minutes or more. Then whirl a hand blender in the pot to make the soup smooth and extra creamy. Try this in the delicious recipes below, or invent your own.