Easy Healthy Seafood Recipe: Seafood Pot-au-Feu with Vegetables

Seafood pot-au-feu with VegetablesOn a gloomy rainy day or when your spirits are down, make this exquisite seafood soup and you will be almost instantly invigorated and recharged after finishing a bowl. Make this wonderful recipe for a distressed friend or an ailing loved one to warm their hearts and clear their minds of dark clouds. Serve this with a bottle of Coteaux daix blanc to dinner guests for a blissful time.

Seafood pot-au-feu with vegetables easy appetizers are flavorful fish stew consisting of bass and sole filets, crayfish, scallops, fennel, baby carrots, zucchini, tomatoes, and mushrooms. This recipe created by Chef Franck Salein is a seafood version of the classic French stew, pot-au-feu, literally “pot on fire,” which is the quintessential French family easy healthy recipes dish. Every family in France has their own version of this famous stew. Traditionally made with beef, pot-au-feu has evolved and mutated into many different kinds.

This fish stew with vegetables is served in the luxurious spa, Les Sources de Caudalie, “a haven in Bordeaux where time loses its meaning.” Now you can make this therapeutic stew at home and serve it to your family after a long stressful day at work or school.

Ingredients: 2 sole fillets, 0.7 lbs. bass, 4 scallops, 4 prawns, 2 1/2 cups fish fumet (stock), 5/8 cup olive oil, 3 star-shaped anise, thyme, laurel, 2 tomatoes, 1 zucchini, 4 fennel, 4 carrots, 4 Portobello mushrooms, juice of 1 lemon, salt, pepper

Preparation Instructions: Seafood pot-au-feu with Vegetables2

Clean and prepare the fish. Slice the sole and the sea bass into nice filets. In a pan, heat the fish stock and season with star anise, salt and pepper. Add a teaspoon of olive oil. Bring to a low boil. Cook vegetables in the broth and once cooked al dente, remove them. Add bay leaf and thyme. Cook the fish, scallops, and crayfish and let it simmer without boiling. When the seafood has cooked, place the cooked vegetables in the broth. Remove the fish and place in a shallow bowl. Arrange the scallops and crayfish in the same dish. Place the vegetables around, evenly distributing the color. To finish off the sauce, enhance the flavor with some lemon juice and let simmer for a few minutes. Add the soup in the dish and season with a few drops of olive oil.

The broth in this dish starts out with a fish stock, which has been prepared in advance or a day before. The vegetables are cooked in the stock and then removed and set aside so that they remain al dente and not overcooked. The fish and seafood are then cooked in the soup and later removed so all the diverse flavors are condensed in the precious liquid. Overtime, the broth develops a superb flavor full of fish bits and vegetable juice. Lemon juice is added to the broth near the end to add zest and enhance its flavor. Not only is this soup delicious, it is also highly nutritious and can heal a tired body and rejuvenate a worn out mind.

Source: www.gourmandia.com

Easy Healthy Soup Recipe: Curried Carrot Soup

Curried Carrot SoupThis creamy carrot soup recipe is flavored with curry and ginger creating an invigorating easy healthy recipes dish. Adapted from Kitchen Life by Art Smith, curried carrot soup is healthy and full of flavor and wonderful aroma. It uses nonfat yogurt to make a creamy and light-colored so you can have as much as you want without the guilt.

A rich source of vitamin A, carrot soup easy appetizers are non-fattening and makes a seriously good appetizer for any meal. This recipe uses chicken stock but you can also use vegetable stock if you want a vegetarian version or a healthier dish. This makes a thoughtful dish to make for a loved one who is recuperating from an illness. The ginger and the curry help stimulate the senses and give a boost of energy.

You can freeze carrot soup for a long time and heat it up for a quick meal or meal starter. Just don’t add the yogurt if you plan on keeping it for a long time. Instead, add the yogurt when you are ready to eat it and mix it in the last minute when heating it up. In the fridge, homemade cart soup will last up to three days.

Ingredients: 1 tablespoon olive oil, 1 medium onion, chopped, 1 celery rib, chopped, 1 garlic clove, sliced, 2 lbs. carrots, cut into ½ in. rounds, 1 tablespoon curry powder, 1 teaspoon ground ginger, 5 cups chicken stock, 1 cup plain nonfat yogurt, Salt, Freshly ground pepper

Preparation Instructions: Curried Carrot Soup2

In a large saucepan placed over medium heat, warm the oil. Add the onion, celery, and garlic. Cover and cook, stirring occasionally, until the onion is golden. Add the carrots, curry powder, and ginger. Cook for 30 seconds, stirring constantly. Add the stock and bring to a boil over high heat. Reduce the heat to medium low and partially cover. Simmer gently until the carrots are tender, about 30 minutes. Remove the pot from the stove and, using an immersion blender, puree the soup. Turn the stove burner down to low and return the pot to the stove. Add the yogurt and stir well. Don’t allow the soup to boil or simmer. Season with salt and pepper.

There are many ways you can dress up this carrot soup recipe if you want a fancier presentation or a richer more robust flavor. Instead of yogurt, you can use sour cream if you don’t care about the calories. Cilantro or coriander leaves will add a zesty spice. Croutons give the soup a lovely crunch, body and texture. Bacon strips or bacon bits will make it savory and mouthwateringly irresistible. You can also garnish the curried carrot soup with grated Parmesan or Cheddar cheese, chopped basil, chives, chervil, dill, parsley, or mint. Add a dash of powdered chili for extra spice and excitement.

Source: www.gourmandia.com

Easy Healthy Soup Recipe: Carrot and Pea Soup

Carrot and Pea Soup RecipeA very simple recipe that takes a few minutes to prepare and cook, carrots and pea soup easy healthy recipes are high in nutrition and flavor. This is perfect for warming you during the cold winter days or chilly nights but it also makes a refreshing soup during hotter seasons. All you need to make a satisfying and sumptuous soup easy appetizers are a few pantry staples including green peas, carrots, water, milk, butter, and salt and pepper to taste. This dish also makes a fabulous appetizer for lunch or dinner parties since it complements a wide range of main courses including steaks, roasts, grilled meats and seafood. This can also make a light and healthy meal served with some crusty bread. Make this for a family or friend to make them feel better if they are ill or feeling down.

Before making carrot and peas soup, you need to shell and mash the green peas and wash and slice the carrots. Fresh peas need to be blenched or steamed before they can be mashed or pureed. You can mash the peas manually using a fork or you can puree them in the blender. If you can’t find fresh peas in your local grocery or if they are not in season, you can also make this recipe with canned or frozen peas. Canned peas are soaked in a liquid solution and are already soft enough to bee mashed straight out of the can, with the liquid drained off. In most cases, however, frozen peas are a lot more flavorful and retain much more of their nutrients than the canned varieties. When thawed, they can taste fresh and delicious. If you are using frozen peas, thaw them for a few hours in the refrigerator and blanched in hot water before mashing.

Ingredients: 2 grms. green peas, shelled and mashed, 2 medium carrots, washed and sliced, 5 cups water, 1 cup milk, scalded, 2 tablespoons butter, Seasonings to taste

Preparation Instructions:Carrot and Pea Soup2

In a large bowl add the ingredients in the given order and allow it to boil. Once it starts boiling simmer and let it cook for about 30 minutes with the lid on. Allow it to cool and serve warm in a soup bowl.

You can serve this soup chunky or you can puree the whole for a smooth and creamy carrot and pea soup. Use a hand blender or immersion blender to puree the soup, or puree it in batches using a regular blender.

Source: www.gourmandia.com