honoluluadvertiser.com

Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Saturday, February 18, 2006

SATURDAY SCOOPS
Warm yourself with hearty, healthy soup

 •  UB40 tickets on sale at Blaisdell
 •  'Presidents' party on
 •  A big hair day at Ala Moana Center
 •  Jingju takes final bow at Kennedy
 •  Charlotte, Wilbur, with pals at Paliku
 •  Catch 'Castles' before tide does

Advertiser Staff

This potato chowder has a lively curry flavor and bright yellow color, and takes less than 30 minutes to cook.

Photos by EDWIN SHELTON | Surrey Books

spacer spacer

In Mexico, leaves of the avocado tree are used for seasoning this favorite Oaxacan soup. This version of the dish uses bay leaf, which is somewhat stronger in flavor.

spacer spacer

Oooooo, it's coooool out there! Hawai'i's version of the winter break is upon us, and that means breaking out the sweaters to warm our bodies and soup recipes to warm our souls.

For your weekend pleasure, here are two recipes from the second edition of "1,001 Delicious Soups and Stews," edited by Sue Spitler with Linda Yoakam (Surrey Books, 2005, $19.95), via Associated Press.

CURRIED SCALLOP POTATO CHOWDER

  • 1 bottle (11 ounces) clam juice
  • 1/2 cup dry white wine, or water
  • 1 pound potatoes, peeled, cut into 1/2-inch cubes
  • 1 teaspoon curry powder
  • 1/2 teaspoon minced garlic
  • 1 pound sea scallops
  • 1 cup frozen peas
  • 1 1/4 cup 1 percent milk
  • Salt and pepper, to taste

    Heat clam juice, wine or water, potatoes, curry powder and garlic to boiling in large saucepan; reduce heat and simmer, covered, 10 minutes. Add scallops; simmer until scallops are cooked and opaque, 5 to 10 minutes. Remove about half the potatoes and scallops with slotted spoon to a large bowl, keep warm.

    Process remaining mixture in food processor or blender until smooth. Return mixture to pan. Stir in peas, milk and reserved potatoes and scallops. Heat until peas are tender and chowder is hot through, about 5 minutes. Do not boil. Season to taste with salt and pepper.

    Makes 4 servings.

  • Nutritional Information: Per serving: 251 calories, 25.6 g protein, 29.4 g carbohydrates, 1.8 g total fat (0.2 g saturated), 49.3 mg cholesterol, 482 mg sodium.

    SHRIMP AND BLACK BEAN SOUP

  • Vegetable cooking spray
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, peeled, cut into wedges
  • Three 14 1/2-ounce cans reduced-sodium fat-free chicken broth
  • 3 cups cooked dried black beans or two 15-ounce cans black beans, rinsed, drained
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 8 ounces peeled, deveined shrimp
  • Salt and pepper, to taste
  • Cilantro garnish

    Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onions and garlic until tender, about 5 minutes. Process onion mixture, tomatoes, and 1 can chicken broth until smooth; return to saucepan.

    Add remaining 2 cans broth, water, black beans and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes, adding shrimp during last 5 minutes. Discard bay leaf and season to taste with salt and pepper.

    Serve soup in bowls; sprinkle with cilantro.

    Makes 6 servings (about 1 1/2 cups each).

  • Nutritional Information: Per serving: 190 calories, 19.1 g protein, 27 g carbohydrates, 1.1 g total fat (0.3 g saturated, 58.3 mg cholesterol, 136 mg sodium.