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January 30, 2007
Cream of Green Soup
Sunday night, I made a new version of an old favorite: "cream" of leek soup.
Only this time I didn't stop with leeks. I put in broccoli stalks (chopped finely), asparagi, as well as leeks. Simmered them all in no salt veggie broth, then added broccoli tops after the harder veggies had gotten a bit less soft. Some eggwhite chunks for protein. After removing from heat, I stirred in a cup of nonfat plain organic yogurt and served topped with a teaspoon of olive oil and one of flax oil. Very yummy, very green.
I love making "cream" soups with yogurt because a) I used to love cream soups pre-CR and b) I actually find that the yogurt makes them more flavorful than cream because it has a taste of its own. It's especially good in Indian inspired dishes.
Lately I've been thinking of making a CR version of New England Clam Chowder, based on this yogurt instead of cream premise. Suggestions?
Posted by april at January 30, 2007 4:15 AM
Comments
I just made almost exactly the same soup myself! Syn-cron-icity! :-)
Posted by: Sara at January 30, 2007 5:15 AM
April-
Why not get way outside the shell and ditch the yogurt. We, the PaleoCRONs, would make a base out of almond milk with some fresh lime juice and minced kafir lime. Maybe a touch heat. No toxic milk or grains. I am surprised not to have yet seen the merging of Loren Cordain's Paleo premise with CR. They seem to dovetail naturally.
Posted by: Colin at January 30, 2007 6:09 AM
Ooh, sounds nice! Some onion and celery in white wine, a handful of cockles, boquet garni and the yoghurt, it would be hard to go wrong! I would prob add jerusalem artichokes or celeriac in place of the traditional potato but I bet it would be good even without.
Posted by: Brooke at January 30, 2007 9:20 AM
Am I the only one who finds it odd that one espousing anything Paleo is posting his opinions about the toxicity of yogurt and grains on the Internet?
Posted by: allswellinhell at January 30, 2007 1:34 PM
I think this idea for the clam chowder is a fabulous one.
Clams are extremely high in iron, right up there next to beef and liver.
another thing, I had to share with all: my favorite sushi place where I eat lunch once a week were so kind to me today, they offered to weigh my Sashimi (raw fish, NO rice) for me!
I love them for this, and I find out I have been eating 6 oz. of raw tuna. All this time I had been putting 12 oz. in the Cron-O-Meter!
Sheila
Posted by: sheila at January 30, 2007 9:32 PM
I've got a recipe somewhere for a pureed greens soup topped with a dollop of sauce made from nonfat yogurt and a ton of garlic. It's really good and very CR friendly, I should dig it out and send it to you.
Posted by: thatgirljj at February 1, 2007 9:48 AM
Thank you for the suggestion of yogurt in soups! I always find my vegetable soups a bit on the bland side, and I think the yogurt just might be the ingredient to add some depth and flavour.
Posted by: Gina at February 1, 2007 12:25 PM