PROGRESSO BEEF SOUPS RECIPES
SEAFOOD BISQUE RECIPE - BETTYCROCKER.COM
Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
- Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
Nutrition Facts : Calories 420 , CarbohydrateContent 11 g, CholesterolContent 150 mg, FatContent 4 , FiberContent 0 g, ProteinContent 22 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 860 mg, SugarContent 6 g, TransFatContent 1 g
LENTIL SOUP WITH LEMON AND TURMERIC - EASY RECIPES FOR ...
This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
- Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
- Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 5.5g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 1155.9mg, CarbohydrateContent 45.3g, FiberContent 8g, SugarContent 5.2g, ProteinContent 19.5g
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This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.
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