Clear Tomato Soup With Herb Crepes Recipes

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CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

CLEAR SOUP WITH SHRIMP



Clear Soup with Shrimp image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 9

12 medium-sized raw shrimp
Salt
Cornstarch, kuza starch or arrowroot
1 small piece dried wakame seaweed
4 sprigs mitsuba (tresfoil) or scallion
12 small dried shiitake mushrooms, presoaked in water
2 1/2 cups dashi (recipe follows)
2 teaspoons dark miso
1/2 teapoon light soy sauce, or slightly larger amount of dark soy sauce

Steps:

  • For garnishes, shell the shrimp, leaving the tail attached, and devein. Wash, pat dry, salt lightly, and lightly dredge in cornstarch (or kuzu starch or arrowroot). Parboil in unsalted water for 2 minutes. Soften the dried wakame seaweed in cold water for 20 minutes. Cut out hard parts and discard, then cut into 1-inch (2 1/2-cm.) lengths. (Professional chefs might treat wakame in a slightly different way to bring out its bright green color and to insure tenderness: swish it in boiling water for 30 seconds then plunge it into a cold bath before leaving it to soak.) Wash and pat dry the mitsuba sprigs.
  • In a medium-sized soup pot, bring the dashi to a simmer over medium heat. Never boil. Add the miso gradually, dissolve it little by little. Gradually add the soy sauce. Stir and taste. The higher the quality of the dashi, the less soy sauce required.
  • Warm individual covered lacquer soup bowls by filling with hot water and letting them stand for 1 or 2 minutes. (In lieu of lacquer bowls, use small or medium-sized deep soup bowls or cups on saucers.) Dispose of hot water and wipe bowls dry. Attractively arrange 3 shrimp, 3 shiitake mushrooms, and a small amount of seaweed in each bowl. Ladle in the seasoned stock carefully so that it does not splash and mark the side of the bowl or disturb the arrangement. Fill bowls 3/4 full no more. Add a sprig of mitsuba to each bowl. Serve immediately.

SOUR ORANGE GLAZED DUCK WITH HERB CREPES



Sour Orange Glazed Duck with Herb Crepes image

Provided by Bobby Flay

Categories     main-dish

Time 4h41m

Yield 10 servings

Number Of Ingredients 25

1 Peking duckling (Long Island), about 5 pounds
Kosher salt and freshly ground black pepper
1 orange, zested
1 lemon, zested
1 lime, zested
1 small onion, halved
Sour Orange Glaze, recipe follows
Herb Crepes, recipe follows
Watercress, for garnish
4 cups fresh orange juice
2 cups fresh lemon juice
1 cup fresh lime juice
6 cloves garlic, finely chopped
1 tablespoon whole fennel seeds
1 teaspoon whole black peppercorns
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1/4 teaspoon salt
1/8 teaspoon freshly grated black pepper
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley
3 tablespoons melted butter
Butter, for coating the pan

Steps:

  • Preheat oven to 300 degrees F.
  • A day before roasting, remove the giblets and neck from the cavity of the bird and discard. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
  • Pierce the duck skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with strips or orange, lemon and lime zest and the onion. Set the duck on the rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens). Raise the oven temperature to 450 degrees F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. During the last 20 minutes of roasting, brush the duck with 1 cup of the orange glaze.
  • Let the duck rest for 20 minutes before carving. Brush the ducks skin with glaze 4 to 5 times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
  • Brush the surface of the crepe with some sour orange glaze. Place a few slices of duck in the center of the crepe and top with a few sprigs of watercress. Fold over and roll up and serve.
  • Place the juice, garlic, fennel and peppercorns in a medium saucepan and cook over medium-high heat until reduced to 2 cups. Strain the sauce into a bowl and let cool to room temperature. Once cooled, remove 3/4 cup and place in bowl to serve with the crepes.
  • In blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan over high heat. Add butter to coat. Pour 1-ounce of batter into the center of the pan and swirl the spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all the batter is gone.

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