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Manhattan Style Fish Soup

Prep Time 15
Cook Time 20

Servings


Ingredients
  • 2 teaspoons butter
  • 1 small stalk celery chopped
  • 1/2 cup fennel chopped
  • 1 small leek pale green and white parts only, chopped
  • 1 pieces small carrot cut into match stick size
  • 3/4 teaspoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 8 ounces clam juice
  • 3 cups chicken stock
  • 1 teaspoon PC Umami paste
  • 2 medium russet potatoes peeled, 3/4″ dice
  • 2 medium tomatoes 3/8″ dice
  • 12 ounces firm white fish cut into 3/4″ pieces

Prep Time 15
Cook Time 20

Servings


Ingredients
  • 2 teaspoons butter
  • 1 small stalk celery chopped
  • 1/2 cup fennel chopped
  • 1 small leek pale green and white parts only, chopped
  • 1 pieces small carrot cut into match stick size
  • 3/4 teaspoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 8 ounces clam juice
  • 3 cups chicken stock
  • 1 teaspoon PC Umami paste
  • 2 medium russet potatoes peeled, 3/4″ dice
  • 2 medium tomatoes 3/8″ dice
  • 12 ounces firm white fish cut into 3/4″ pieces


Instructions
  1. In large saucepan, melt butter over medium heat; cook celery, leek, carrot, salt and pepper for 6 minutes or until vegetables are softened.

  2. Stir in clam juice, stock, diced tomatoes and juices, and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 minutes or until potatoes are tender.

  3. Add fish and simmer for 3 minutes or until cooked through.


Recipe Notes

This is best made with fresh ingredients but frozen fish and canned tomatoes are certainly better than not having soup.


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Print Recipe


Simple Squash Soup

Prep Time 15
Cook Time 35

Servings
people


Ingredients
  • 1 large butternut squash peeled and chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 7 cups of water
  • 2 tbsp brown sugar
  • 1/2 cup 35% Heavy Cream
  • Dried thyme optional

Prep Time 15
Cook Time 35

Servings
people


Ingredients
  • 1 large butternut squash peeled and chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 7 cups of water
  • 2 tbsp brown sugar
  • 1/2 cup 35% Heavy Cream
  • Dried thyme optional


Instructions
  1. Add all ingredients to a large soup pot, bring to a boil, then cover and simmer for 30-35 minutes (until squash is very soft).

  2. Pour the entire soup into a blender or food processor, and blend until completely smooth. If your blender is not large enough to accommodate the entire soup mixture, pour half into the blender, and half into another bowl and blend in 2 batches. Pour pureed mixture back into your large soup pot.

  3. Add the cream to your soup and bring to a light simmer for just a few minutes.

  4. Add a pinch or two of dried thyme for garnish & enjoy!


Recipe Notes

Dietitian’s Tips

Even though this recipe calls for heavy cream, per serving there is not a significant amount so you don’t need to worry about the high fat percentage, you could also substitute 2% plain yogurt for the heavy cream.

Soup is a great way to use up vegetables that aren’t as fresh when you had bought them. You could also add carrots or celery to this soup; give them a good wash, cut any bad spots off of them, and throw them in the pot!

 


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