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By Karin Welzel
TRIBUNE-REVIEW
Sunday, January 4, 2004
At this time of year, nothing soothes like soup. And registered dietitians in Pennsylvania have 100 recipes ready for the stove. "Soup & Ladle Favorites," a compilation of "our very best soup and stew recipes," offers a bowlful of hot and cold soups ranging from lean broths to rich, fancy chowders and old-fashioned American and ethnic favorites. A nutritional breakdown is included with each recipe.
Few recipes demand much prep time. An exception is Wedding Soup, which is pretty close to grandma's version, including making homemade chicken stock -- which takes about two hours -- and handmade meatballs. You can't rush Wedding Soup.
There are soups for the whole family -- Hamburger Soup, Creamy Ham and Potato, Easy Chicken Noodle, French Onion and Pepperoni Pizza are among them. Ethnic flavors can be found in Italian Vegetable Soup with Beef, Callaloo (Crab and Greens Soup), Texas Tortilla Soup, Vichyssoise and Pesto Soup. And for company, consider Cream of Asparagus Soup, Shrimp and Sweet Potato Soup, Cold Cantaloupe Soup and Black Bean Soup for a Crowd, flavored with dried tomatoes and cilantro. |
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'Soup & Ladle Favorites'
Authors: Pennsylvania Dietetic Association
Publisher: Favorite Recipes Press
Price: $14.95 paperback
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There's nothing fancy about the book or its text -- no illustrations or photos, except for the cover -- but the recipes are in easy-to-read type, and it can lie flat on a countertop.
Proceeds from sales will be used for scholarships for students enrolled in dietetic programs in Pennsylvania colleges and universities. The dietetic association, which has about 4,000 members, is a nonprofit organization.
To order, call (717) 236-1220 or visit www.eatrightpa.org . Price discounts are available for quantity purchases.
Vegetable Noodle Soup
Try this soup on for size, New Year's dieters. You can do a few exercises while it simmers on the stove.
- 4 ounces egg noodles, uncooked
- 2 (14 ounces each) cans vegetable or chicken broth
- 2 cups tomato juice
- 1 cup shredded cabbage
- 1 potato, peeled, cut into 1/2-inch cubes
- 1/2 cup sliced celery
- 1/2 cup sliced carrots
- 1/2 cup chopped onion
- 1/2 cup cut green beans
- 1/2 cup whole kernel corn
- 1/2 cup sweet peas
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Combine the noodles, broth, tomato juice, cabbage, potato, celery, carrots, onion, green beans, corn, peas, bay leaf and thyme in a saucepan and mix well. Bring to a boil; reduce the heat.
Simmer, covered, for 30 minutes or until the vegetables are tender. Discard the bay leaf.
Ladle into soup bowls and top each serving with 1 tablespoon sour cream. Sprinkle with parsley.
Makes 8 (1-cup) servings.
Nutrition information per serving: 174 calories, 4 grams fat (2 grams saturated), 20 milligrams cholesterol, 6 grams protein, 29 grams carbohydrates, 4 grams dietary fiber, 863 milligrams sodium.
Souper Tips
Registered dietitians from Pennsylvania offer these tips in "Soup & Ladle Favorites."
To determine how much soup to prepare, figure on one-cup servings for a first course (3/4 cup if it's a cream soup) and 11/2 cups for a main course.
To "wake up" flavor in a flat-tasting soup, add a tablespoon of premium wine vinegar or fresh lemon juice -- for noncreamy soups only.
Garnish soups with complementary textures and colors. For creamy soups, use a crunchy garnish, such as croutons. Swirl sweet red pepper puree into corn chowder for a beautiful color contrast. Use leftover vegetables for great garnishes.
Most soups freeze well for one to two months. Cream soups, soups with cheese, and soups containing rice or pasta are exceptions. Cream soups can curdle when reheated, and rice or pasta soups absorb broth and change texture.
Karin Welzel can be reached at kwelzel@tribweb.com or (412) 320-7992.
