Northwest NEWS

January 8,2001

Home & Garden

Savory Split Pea Soup


2 tsp. olive oil
   2 c. chopped onions
   1/2 c. chopped celery
   1 clove garlic, pressed
   1/8 tsp. ground red pepper, or to taste
   2 13.75-oz. cans reduced sodium chicken broth (about 3-1/3 c.)
   1/2 c. water
   8 oz. carrots, cleaned and peeled
   1 c. green split peas
   2 oz. lean ham, chopped
   1 bay leaf
   1/3 c. non-fat sour cream (or 2/3 c. plain low-fat yogurt or buttermilk)
   In a large saucepan, heat oil over medium heat. Add onion and celery. Cook, stirring often, for 7 minutes. Add garlic and pepper. Cook, stirring, for 30 seconds. Add broth, water, carrots, peas, ham and bay leaf. Bring to a boil, reduce heat, cover and simmer until peas are tender, about 1 hour.
   Remove from heat and cool for 10 minutes. Remove carrots and bay leaf. Cool carrots slightly, chop into bite-size pieces, then set aside. In a blender or food processor, puree cooled soup in batches until smooth. Pour mixture back into saucepan and heat through. In a small bowl, whisk sour cream into 1 c. hot soup until blended. Whisk mixture into remaining soup and heat through. Stir in carrots and serve immediately.
   Makes 4 servings.
   Spicy Mexican Peanut Soup
   1 Tbsp. vegetable oil
   1 onion, chopped
   3 cloves garlic, minced
   2 c. chopped cooked chicken
   2 cans (14-1/2 oz. each) peeled, diced tomatoes with green chilies
   1/2 c. creamy or crunchy peanut butter
   1/4 tsp. salt
   1/4 tsp. crushed red pepper flakes
   1 c. buttermilk
   2 Tbsp. chopped cilantro or parsley
   1/4 c. chopped peanuts
   Heat oil in large saucepan over medium heat. Add onion and garlic; sauté until onion is transparent. Add chicken, tomatoes, peanut butter, salt and red pepper flakes. Heat, stirring occasionally, until peanut butter is melted. Blend in buttermilk and cook until heated through. Stir in cilantro or parsley. To serve, ladle soup in bowls and garnish with cilantro and chopped peanuts.
   Makes 4 servings.
   Wild Rice and Onion Soup
   4-1/2 lb. onions, thinly sliced
   1/3 c. butter
   1/4 c. sugar, optional
   Salt and pepper to taste
   Beef broth
   Cooked wild rice
   Port wine
   French baquette slices, lightly toasted
   Grated Gruyere or Swiss cheese
   Sauté onions in butter over medium heat 15 minutes stirring frequently. If desired, sprinkle with sugar. Caramelize approximately 45 minutes. Season with salt and pepper. Add half the broth; simmer uncovered 15 minutes. Add remaining broth; simmer another 25 minutes. Add wild rice; simmer 5 minutes, remove from heat and stir in wine. Top each serving with 3 bread slices; sprinkle with cheese. Run under grill to melt cheese.
   Makes 10 servings.
   15-Minute Chili
   1 lb. ground turkey
   1 15-oz. can kidney or pinto beans, drained and rinsed
   1 can low-fat, low-sodium chicken broth
   1 14.5-oz. can diced tomatoes, undrained
   1 6-oz. can tomato paste
   1 Tbsp. chili powder
   1/8 tsp. cinnamon
   1/4 tsp. cumin
   1/2 tsp. fresh ground black pepper
   In a large nonstick saucepan, brown the ground turkey until it is no longer pink. Drain off any excess fat.
   Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 10 minutes.
   Manhattan Style White Tuna Chowder
   2 15-oz. cans sliced, stewed tomatoes
   2 c. low-sodium chicken broth
   10 oz. vegetables, mixed, frozen
   1 Tbsp. fresh parsley, chopped
   2 cloves garlic, minced
   1 tsp. black pepper, ground
   1 c. diced, raw potato
   6 oz.-can white tuna in water, undrained
   2 Tbsp. Parmesan cheese, grated
   In a 2 quart saucepan combine stewed tomatoes, chicken broth, vegetables, parsley, black pepper, garlic and potatoes. Bring to a boil, reduce heat to simmer and cook for 15 minutes. Add tuna with juices, stir and heat thoroughly. Serve with a sprinkle of Parmesan cheese.
   Makes 7 servings.
   Sweet Potato and Cream of Spinach Soup
   1 c. chopped onion
   1/2 c. chopped celery
   1 red bell pepper seeded and chopped
   2 Tbsp. minced garlic
   3 c. all-purpose flour
   3 16-oz. cans fat-free chicken broth
   3 c. diced and peeled sweet potatoes or 3 c. canned yams
   1 10-oz. bag fresh spinach leaves, stemmed and coarsely chopped
   2 c. skim milk
   1/2 c. sliced green onion stems
   Salt and pepper to taste
   In a large, heavy pot coated with nonstick cooking spray over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes.
   Stir in the flour and gradually the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil, reduce the heat and cook approximately 20 minutes or until potatoes are very tender. Add the spinach, milk, green onion stems, salt and pepper, cooking until spinach is wilted and soup is well heated and thickened, about 5 minutes.
   Makes 8 servings.
   Creamy Leek Soup
   1 lb. leeks, washed and chopped, white part only (about 3 c.)
   1 garlic clove, finely chopped
   1 Tbsp. olive oil
   2-1/2 c. low sodium chicken broth, fat skimmed
   2 c. lowfat milk
   Salt, to taste
   Pinch of cayenne pepper
   4 scallions, trimmed and sliced very thin for garnish
   In a large saucepan combine leeks, garlic and olive oil. Stir then cover and cook over low and heat 5 minutes. Add potatoes and broth, and heat to a boil. Reduce heat to medium low and cook, covered, until potatoes and leeks are tender, about 15 minutes. Cool slightly. Transfer to a blender or food processor (in batches, if necessary), and puree until smooth. Return to saucepan and gradually stir in milk. Add salt to taste and a pinch of cayenne pepper, if desired. Reheat before serving; do not boil. Ladle into deep bowls and garnish with a sprinkling of scallions.
   Makes 6 servings.