Heavy cream, while not on the low-calorie menu, is a food experience rich in flavor and texture. The difference in light and heavy cream is the fat content. One is not a substitute for the other. If you can’t find heavy cream, use 3/4 cup milk mixed with 1/4 cup butter (not margarine) for each 1 cup of heavy cream.
| 1 (15-ounce) can asparagus spears, drained |
| 5 cups water |
| 5 chicken bouillon cubes |
| 1 cup diced potatoes |
| 1/4 cup diced onion |
| 1/4 teaspoon ground white pepper |
| 1/8 teaspoon ground nutmeg |
| 3/4 cup heavy cream |
Cut off and reserve the feathered tips from asparagus spears; set aside. Cut the spears into 1-inch pieces and place in a 3-quart saucepan over medium-high heat. Add water, bouillon, potatoes, onion, white pepper, and nutmeg; bring to a boil. Reduce heat to low. Cover, with lid slightly vented, and cook 20 minutes. Pour contents of saucepan into a blender and purée. (This may need to be done in batches.) Return soup to saucepan over medium-high heat. Stir in heavy cream and reserved asparagus tips. Bring to a boil, stirring constantly. Remove from heat and ladle into serving dishes.
Serves 6
Calories per serving 142
Fat per serving 11g
White pepper comes from the same vine, Piper nigrum, as black pepper. Unlike black pepper, where the berries are picked while they are still green and then left to ferment and dry in the sun, the berries for white pepper are left alone until they are fully ripe. The outer layer of skin on the small berry is removed, revealing the grayish-white inner kernel, which is then used whole or ground.
| 3 cups water |
| 3 chicken bouillon cubes |
| 3 cups cauliflower florets |
| 1/2 cup chopped onion |
| 2 tablespoons butter or margarine |
| 1/2 teaspoon salt |
| 1/4 teaspoon white pepper |
| 1/8 teaspoon dill weed, fresh or dried |
| 1-1/2 tablespoons flour |
| 1 cup milk |
| 1 cup grated cheddar cheese for garnish |
Combine water and bouillon in a 3-quart saucepan over medium-high heat. Add cauliflower, onion, butter, salt, white pepper, and dill weed; bring to a boil. Reduce heat to medium. Cover, with lid slightly vented, and cook 10 minutes. Use a tall glass and stir flour into milk with a fork until smooth. Pour milk mixture into soup, removing any flour lumps (they will float to the top). Cook 5 minutes more, breaking up any large pieces of cauliflower as you stir. Remove from heat, ladle into serving dishes, and garnish with cheese.
Serves 4
Calories per serving 231
Fat per serving 15g
The word “chowder” encompasses a wide range of ingredients based largely on where you call home. Seafood chowder is common fare on the coastal areas whereas vegetable chowders are more familiar inland. Regardless of the primary ingredients, most chowder recipes generally contain milk or cream and are thickened with flour.
| 1 (1-pound) bag frozen corn |
| 2 cups water |
| 1/2 cup chopped onion |
| 1 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1/4 teaspoon chili powder |
| 1 tablespoon butter or margarine |
| 2-1/2 tablespoons flour |
| 1-1/2 cups milk |
| Dill weed for garnish |
Put frozen corn into a blender and run on crush cycle until half of the kernels are powder. Place corn in a 3-quart saucepan over medium-high heat. Add the water, onion, salt, pepper, chili powder, and butter. Bring to a boil, then reduce heat to low. In a tall glass, rapidly stir flour into milk with a fork. Add milk mixture to soup, removing any flour lumps (they will float to the top). Cover with lid and cook over low heat for 10 minutes, stirring occasionally. Ladle soup into serving dishes and sprinkle lightly with dill weed.
Serves 6
Calories per serving 140
Fat per serving 4g
Black pepper is often called the “master spice” because it can be stored for many years without losing its flavor or aroma. Its kinship with white pepper is put aside when taste is compared. Unlike its woodsy tasting sister berry, forceful black pepper registers a notoriously hot bite if used in excess.
| 2 large leeks |
| 4 chicken bouillon cubes |
| 2-1/2 cups diced potatoes |
| 4 cups water |
| 1 small clove garlic, pressed |
| 1/4 teaspoon ground thyme |
| 1/4 teaspoon salt |
| 1/8 teaspoon black pepper |
| 1/2 cup heavy cream |
| Dill weed for garnish, fresh or dried |
Remove and discard the tough green outer leek leaves. Clean leeks thoroughly, running water between the leaves. Slice the white and light green part of the leek into 1/2-inch rounds; set aside. Add bouillon, leek rounds, and potatoes to water in a 3-quart saucepan. Stir in garlic, thyme, salt, and pepper; bring to a boil. Reduce heat to low; cover with lid and cook 15 minutes. Pour soup into a blender and purée. Add cream and blend until evenly distributed. Ladle into serving dishes and garnish with dill weed.
Serves 6
Calories per serving 165
Fat per serving 7g
To purée a soup is to break it down to a thick liquid, most commonly using a blender. With the exception of fruit soups, ingredients are cooked prior to this process.
| 4 chicken bouillon cubes |
| 4 cups sliced sweet onions |
| 3 cups sliced potato |
| 4 cups water |
| 1 tablespoon dried chives |
| 1/2 teaspoon salt |
| 1/4 teaspoon black pepper |
| 1/2 cup light cream |
| 1/2 cup diced red bell pepper |
Add bouillon, onions, and potatoes to water in a 3-quart saucepan over medium-high heat. Stir in chives, salt, and pepper. Push the potatoes down into the broth with a spoon. Bring to a boil, then reduce heat to medium. Cover, with lid slightly vented, and cook 20 minutes. Ladle soup into a blender and purée. (This may need to be done in batches.) Pour puréed soup back into saucepan over medium heat. Stir in the light cream. Leave over heat for 5 minutes, stirring continuously. Remove from heat and ladle into serving dishes. Sprinkle each serving with bell pepper.
Serves 6
Calories per serving 182
Fat per serving 4g
A non-heading cabbage, lace-edged kale is commonly used to add interest to soup. When cooking with kale, use the fresh leaves within a few days of purchase or they will develop a bitter taste.
| 4 chicken bouillon cubes |
| 1 cup chopped onion |
| 1 large clove garlic, thinly sliced |
| 4 cups sliced potato |
| 4 cups water |
| 1/4 teaspoon sesame seed oil |
| 2 tablespoons light soy sauce |
| 1/8 teaspoon ground ginger |
| 1/2 teaspoon salt |
| 1/8 teaspoon black pepper |
| 4 cups heavily packed torn kale |
Add bouillon, onion, garlic, and potatoes to water in a 3-quart saucepan. Stir in sesame seed oil, soy sauce, ginger, salt, and pepper; bring to a boil. Reduce heat to low and cook, with lid slightly vented, for 10 minutes. Pour soup into a blender and purée until smooth. Return to saucepan over low heat. Stir kale into soup. Cover and cook an additional 10 minutes. Remove from heat. Stir and serve.
Serves 4
Calories per serving 288
Fat per serving 14g
The slender and hollow leaves of the chive have the taste of a sweet mild onion. This dark green herb complements almost every flavor. The chive is one of the few herbs that is equally appealing as an ingredient or as a garnish.
| 3 chicken bouillon cubes |
| 5 cups sliced potatoes |
| 1/2 teaspoon salt |
| 1/8 teaspoon black pepper |
| 1 teaspoon chives |
| 3 cups water |
| 1 cup heavy cream |
| 4 strips bacon, cooked crisp and crumbled |
| 1/3 cup chopped green onions (green part only) |
| 1/2 cup grated cheddar cheese |
Add bouillon, potatoes, salt, pepper, and chives to water in a 3-quart saucepan over medium-high heat. Bring to a boil, then reduce heat to low. Cover, with lid slightly vented, and cook 15 minutes. Pour soup into a blender and purée. Return soup to saucepan over low heat. Pour cream into soup and cook 5 minutes more, stirring occasionally. Ladle into serving bowls. Sprinkle with bacon, green onion, and cheese as garnish.
Serves 4
Calories per serving 564
Fat per serving 38g
The bright red lacy covering of the nutmeg shell demands as much attention as the brown nutmeg seed itself. This encasement, which shares a similar yet more intense flavor than nutmeg, is known as mace. As mace ages and dries, it loses its brilliant color but gains its familiar scent.
| 1 (12-ounce) package frozen broccoli pieces |
| 6 chicken bouillon cubes |
| 1/2 cup chopped onion |
| 1/4 teaspoon celery seed |
| 1/8 teaspoon ground mace |
| 2 cups water |
| 1-1/2 cups light cream |
Add broccoli, bouillon, onion, celery seed, and mace to water in a 3-quart saucepan over medium-high heat. Bring to a boil, then reduce heat to low. Remove 4 broccoli florets, finely chop the seed heads for garnish and return any stems to the soup. Cover, with lid slightly vented, and cook 5 minutes. Pour soup into a blender and purée until smooth. Return soup to saucepan over low heat. Stir in light cream. Cover with lid and cook 5 minutes more. Garnish with chopped broccoli florets.
Serves 4
Calories per serving 207
Fat per serving 17g
Unlike holiday sweet potatoes coated in cinnamon and brown sugar, this coral-colored vegetable shows its versatility by going to the other end of the spectrum where it is combined with hot red peppers in a beautiful and taste-pleasing soup.
| 1-1/2 pounds sweet potatoes, peeled and sliced |
| 2 chicken bouillon cubes |
| 1/4 teaspoon salt |
| 1/2 teaspoon ground cumin |
| 1/4 teaspoon dried crushed red pepper |
| 2 cups water |
| 1 cup light cream |
| 1/8 teaspoon paprika |
Add potatoes, bouillon, salt, cumin, and crushed red peppers to water in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce heat to low. Cover, with lid slightly vented, and cook 10 minutes. Pour soup into a blender and purée. Pour soup back into saucepan over low heat. Stir in cream and cook 5 minutes more, stirring frequently. Ladle into serving dishes. Garnish each serving with a sprinkle of paprika.
Serves 4
Calories per serving 271
Fat per serving 11g
Pale green celery, with its long ribbed stalks and leafy green top, is a staple ingredient in soups and stews. Celery earned this honor due not only to its unique flavor but also to its affordability.
| 4 chicken bouillon cubes |
| 1 cup chopped onion |
| 1 clove garlic, thinly sliced |
| 2 cups water |
| 4 cups chopped celery pieces |
| 1/4 teaspoon salt |
| 1/8 teaspoon black pepper |
| 1/2 teaspoon dried oregano |
| 1/2 cup heavy cream |
Add bouillon, onion, and garlic to water in a 3-quart saucepan over medium-high heat. Add celery to the soup. (Reserve any inner celery leaves for garnish.) Stir salt, pepper, and oregano into soup. Bring to a boil, then reduce heat to low. Cover, with lid slightly vented, and cook 15 minutes. Pour soup into a blender and purée until smooth. Return soup to saucepan over low heat. Stir in cream and cook 5 minutes more, stirring occasionally. Ladle into serving dishes and garnish with celery leaves.
Serves 4
Calories per serving 138
Fat per serving 11g