Crema fría de calabacín. Nos ha encantado esta receta fresquita y perfecta para el verano.
Hemos utilizado yogur griego, que siempre da un resultado más cremoso al plato, pero puedes utilizar ogro. Y la hemos acompañado con taquitos de jamòn, pero te recomendamos que lo pruebes con unas tiras de jamón o bacon crujiente. Ingredientes para 2 personas: 700g de Calabacín1 Yogur natural griego750ml de Caldo de pollo*1 Puerro1/2 Cebolla1 cucharada pequeña de Orégano1/2 cucharada pequeña de Albahaca secaHierbabuena al gustoJengibre rallado al gusto Pimienta blanca en polvoAceite de oliva virgen extraSal Elaboración: Pela y pica la cebolla y el puerro y sofriélo en la olla, con un chorro de aceite, a fuego medio-bajo, unos 15 minutos.
Consejos: *También puedes echar caldo de verduras. Ir a la receta del jamón crujiente. Cheesy potato soup recipe made lighter for summer - Knoxville healthy food. Potato soup with cheese is a filling meal-in-a-bowl, but it can also be a bit of a calorie bomb.
Whole milk or cream, mounds of full-fat cheese, and greasy crumbled bacon make for a tasty soup, but at the cost of your weight and health. Thankfully, there's a way to have your cheesy potato soup without making your scale go on strike. This low fat recipe is lightened up on the ingredients without sacrificing taste. In fact, because it's not as heavy as its fatty cousin, you can serve this lighter potato soup as an appetizer --you'll still have room in your stomach.
Calorie counters can also rest assured that this potato soup can fit into your diet. Hesitate to heat up the house on a hot southern afternoon? Light Potato Cheese Soup Recipe Ingredients: 6 large potatoes2 1/2 cups vegetable broth4 green onions, chopped (some reserved for garnish)2-3 cloves garlic, minced2 cups evaporated skim milkFresh ground black pepper, to taste1 cup reduced fat sharp cheddar cheese, shredded.
Dinner Tonight: English Country Cheddar Soup. Cheddar Soup.
What comes to mind is something thick and heavy, like a bowl of fondue. Delicious, perhaps, but not exactly the kind of post-holiday light meal I had in mind. English cheddar soup, though, is actually remarkably light. It relies on a very sharp, very good cheddar cheese, which means you don't need much of it. (The quality of the cheese makes the soup, so be sure to get something great.) Onions and leeks provide the base. My soup broke when I reheated it the next day (and took the photo above). Roasted Squash Soup w/ Jewel Yams & Chard «
Even though the weather is still on the warm side, it will not deter me from making some good soup.
The soup I am posting here is one of my standard ones that at times I like to change thing up a bit. Adding ingredients and swapping out others, but the good thing about this soup and just soup in general is the use of homemade chicken stock. There was a short article about the use of homemade stock entitled “Broth is Beautiful,” by Sally Fallon Morell. Interestingly Sally talks about the importance of stock made at home verses store bought boxes. Check it out, stock is magical and makes your house smell wonderful. Roasted Squash Soup Recipe 3 pounds squash 2 Tablespoons olive oil 2 medium shallots, diced 2 large garlic cloves, minced 3 medium yams, peeled & cubed 1 large bunch chard, stems removed & torn into pieces 8 cups chicken stock 2 sprigs fresh thyme 1 sprig fresh oregano 2 teaspoons sriracha sauce 1 ½ teaspoon sea salt Freshly ground black pepper to taste preparing the roasted squash purée: 1.