recipes from Adrienne Asher
For this soup, I prefer Pecorino Romano’s salty flavor, but Parmesan can be substituted. Although frozen greens may be used, fresh vegetables add a depth of flavor that is noticeable A traditional way to serve this soup is with a poached* or soft-cooked egg spooned on top of the toast before the soup is ladled into the bowl. A vegetarian … Read more
Just the thing for a blustery night.
New England Clam Chowder
10—12 servings
6 pounds (about 18-24) medium-size quahog clams (top neck or cherrystone), rinsed
Cooking liquid:
—3 cups water, 1 cup white wine, 4 shallots, two branches of thyme
—Alternate A: 1-1/2 pints shucked clams plus 1 bottle of clam juice
—Alternate B: Two 15-ounce cans chopped clams (reserve … Read more
Celery protects against cancer, heart attack, diabetes, alzheimer’s, arthritis, and more. This creamy soup delivers both flavor and nutrition.
Celery Soup
4 servings
Adapted from a recipe by Melissa Sevigny on her “I Breathe I’m Hungry” blog, this recipe is comfort food heaven! Great with a grilled cheese “sandwich” made by melting Kerrygold aged cheddar on a crispy keto waffle.
Creamy Tomato Soup
Six 1-cup servings // 220 calories, 4 net carbs
1 can (28 ounces) San Marzano whole plum tomatoes (their
Chicken soup is one of the easiest and satisfying recipes a cook can master. This soup has all the classic flavors (celery, carrot, parsley). Most chicken noodle soup recipes use whole meat, but this one uses ground chicken, which results in a fragrant, golden, savory soup you want to eat all winter long.
—See the end of the recipe for … Read more
This soup is based on a recipe from Melissa Clark’s “Dinner in an Instant” book. I’ve tweaked things to my satisfaction and created a low-carb version. For vegans and vegetarians, use mushroom broth and crispy tofu cubes.
Vietnamese Chicken Soup (Phở)
4 servings // 340 calories, 6 net carbs
2 packages (16 ounces total) Kibon Foods’ “Healthy Noodles”… Read more