Winter White Soup

1 tablespoon butter 1 tablespoon olive oil 3 cloves garlic, chopped 2 shallots, chopped 1 (1 inch) piece fresh ginger, minced 3 green onions, chopped 1/3 small head cauliflower, chopped 1 small parsnip, chopped 10 small button mushrooms, chopped 1 pear - peeled, cored and diced 1/2 cup cannellini beans 1/2 teaspoon Dijon mustard 1 teaspoon chopped fresh dill3/4 cup Chardonnay wine6 sprigs fresh thyme1 (14.5 ounce) can fat-free chicken broth1/3 cup heavy cream salt and pepper to taste 1/4 cup fat-free chicken broth (optional)Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots, and ginger, and cook until fragrant but not brown, about 5 minutes. Stir in the green onions, cauliflower, parsnip, and mushrooms, and cook and stir an additional 5 minutes. Add the pear, beans, mustard, and dill, and stir just until heated, about 1 minute. Stir in the wine and thyme, and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken broth. Return the mixture to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Stir in cream, and, if needed, thin with additional chicken broth; serve hot. You may wish to serve this soup the next day. It will improve in taste with time. Amount Per Serving  Calories: 190 | Total Fat: 9.4g | Cholesterol: 23mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 190
Total Fat: 9.4gCholesterol: 23mgSodium: 278mgTotal Carbs: 17.6g    Dietary Fiber: 3.6gProtein: 4.9g

Egg-Free Recipes: Tofu Mayonnaise

1 (12 ounce) package tofu, drained and cut into cubes1/2 teaspoon sesame oil2 tablespoons apple cider vinegar1 teaspoon dry mustard1 teaspoon salt1/2 teaspoon pepper1/4 cup peanut oilPlace the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly. Amount Per Serving  Calories: 49 | Total Fat: 4.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 49

Total Fat: 4.6gCholesterol: 0mgSodium: 147mgTotal Carbs: 0.5g    Dietary Fiber: 0.1gProtein: 1.8g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Betsy's Mandarin Orange Salad | Submitted By: DOREENB

1/2 cup vegetable oil1/4 cup cider vinegar1/4 cup white sugar2 teaspoons dried parsley1 teaspoon salt1 pinch ground black pepper1/2 cup sliced almonds1/4 cup white sugar1 head red leaf lettuce - rinsed, dried and torn1 red onion, chopped1 cup chopped celery2 (11 ounce) cans mandarin orange segments, drainedIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. Amount Per Serving  Calories: 397 | Total Fat: 26.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 397

Total Fat: 26.8gCholesterol: 0mgSodium: 509mgTotal Carbs: 38.2g    Dietary Fiber: 3.4gProtein: 4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Egg-Free Recipes: The Best Chicken Soup Ever | Submitted By: CARRIEK

Despite being married and having three children, I never made chicken soup before. I hadn't even so much as bought a whole chicken. But the kids were sick, and with stroke of genious, it hit...Aha! Make chicken soup! So, off to store we go, sick, crabby, "I don't want to ride in the cart" 2 year old and the baby, secure in the sling. I look for and find some chickens. They look smaller than I thought. I look through all 50 of them, looking for the biggest one. They are all about 3 pounds. So I ask an employee where the regular sizd chickens are, you know, the turkey-sized ones. Well, chickens, as it turns out, are not as big as turkeys, and the employee laughs. Ok, so now I have chicken, and I leave store. I call grandma on the way, asking what to do with it. She tells me to clean it. Ummm....how? She tells me, and I respond, "I stick my hand up WHAT???" That's not somewhere I'd like to touch. Grams reminds me its just a chicken, I can wash my hands later. Ok, big breath. I can do it. I clean and cook chicken. I cool it, bone it (ick) and then make soup. Now, to rate this recipe....its great! I've gotten over my fear of whole chickens, and I'll make it again! I did add garlic, peas, and spinach to boost the nutritional value. I didn't add the chicken soup mix, wanting it to be natural as possible. All in all, great recipe. Thanks for sharing it and helping me get over the hurdle of whole chickens! Was this review helpful? [ YES ]
75 users found this review helpful Despite being married and having three children, I never made chicken soup before. I hadn't...

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Egg-Free Recipes: American Girl's Peach Cobbler | Submitted By: AMERICAN GIRL

1/2 cup reduced-calorie margarine, melted1 1/2 cups all-purpose flour2 teaspoons baking powder1 1/2 cups white sugar1/2 cup skim milk4 (15 ounce) cans sliced peaches packed in juice, drained and juice reservedPreheat the oven to 375 degrees F (190 degrees C). Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter. Bake for 35 to 40 minutes in the preheated oven, or until the top is golden. Amount Per Serving  Calories: 253 | Total Fat: 4.2g | Cholesterol: < 1mg

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Egg-Free Recipes: Korean Bean Curd (Miso) Soup | Submitted By: Esther

3 1/2 cups water3 tablespoons denjang (Korean bean curd paste)1 tablespoon garlic paste1/2 tablespoon dashi granules1/2 tablespoon gochujang (Korean hot pepper paste)1 zucchini, cubed1 potato, peeled and cubed1/4 pound fresh mushrooms, quartered1 onion, chopped1 (12 ounce) package soft tofu, slicedIn a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender. Amount Per Serving  Calories: 158 | Total Fat: 4.1g | Cholesterol: 0mg

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Egg-Free Recipes: Cheesiest Potato Soup | Submitted By: sal

2 tablespoons butter1 cup diced onion2 1/2 cups peeled and diced potatoes3 cups chicken broth1 cup heavy cream1 3/4 cups shredded sharp Cheddar cheese1/4 teaspoon dried dill weed1/4 teaspoon ground black pepper1/4 teaspoon salt1/8 teaspoon ground cayenne pepperIn a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes. Amount Per Serving  Calories: 375 | Total Fat: 29.9g | Cholesterol: 102mg

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Reviewed on May 20, 2004 by SHAWNA E.    This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until crispy (for topping), and the reserved bacon drippings which helped cook the onions. I also put in about 1/2 cup diced celery and one small diced carrot to the onions. Like some other reviewers, I also only removed half of the potatoes to be pureed, since I wanted some chucky bits left. I also put in more broth, just to make it a little "soupier." But, it would have been great without these additions! I received highest reviews from my mother when I surprised her with a freshly made, hot bowl of this for lunch. She immediately called me back to exclaim, "Best potato soup ever!" And she is a wonderful cook, and grew up eating potato soups made by other great cooks as well! I couldn't have been happier! I wish I had made double the amount! I have tried various potato soups before... some which were passable, and some which were great, but this is the best yet. This is a sure-fire recipe, and would be great as is or expouned upon. It was delicious topped with crumbled bacon and chives, and I look forward to eating the remainder at supper tonight. Thanks! Was this review helpful? [ YES ]
35 users found this review helpful This soup was indeed delicious! But I can't leave well enough alone, so I did make a few... Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like chunks in my potato soup, so instad of pureeing it, I mashed it with a non-electic handheld masher, right in the pot. Left a bunch of small chunks, but still thickened nicely. Used 2/3 cup cream and 1/3 cup whole milk. I didn't even see the cayenne pepper on the recipe until I went to review it, so I will have to add it to the leftovers! Funny, because as I was eating it, I thought "a dash of cayenne would be great in this!". I used over 3 cups of potatoes, and added 1/2 cup water to the broth to compensate. Didn't add any salt and used Tillamook sharp cheddar. Sprinkled fresh parsley on top of each serving for extra color. Served with focaccia bread for dipping. It made a great winter meal! Was this review helpful? [ YES ]
17 users found this review helpful Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like...

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