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Scarsdale Diet Recipes

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Soup Recipes

Watercress Soup
Monday lunch - Vegetarian


Clear Lemon Soup
Sunday Lunch - International "Hawaiian"

CLEAR LEMON SOUP
1 packet chicken broth
1 cup water
1 tbs. lemon juice
3 tbs. finely chopped spinach
1 tsp. lemon peel
Salt, pepper
Add dry broth to water and bring to a boil.
Add lemon juice, seasonings. Cook 5 minutes. Add spinach and lemon peel.
Heat 5 minutes longer. Serve piping hot. Serves one.

WATERCRESS SOUP
1 bunch watercress, washed and trimmed
1 cup plain low-fat yogurt
1 envelope instant onion broth or bouillon mix
salt and pepper to taste
1 cup water
2 thin slices lemon
Puree all ingredients except water and lemon in a food processor or blender. Pour into saucepan, add water and seasonings to taste, and bring just to a boiling point, stirring. Spoon into two soup bowls and float a slice of lemon on each serving. Eat while piping hot. Serves 2.
(This recipe may be prepared with broccoli, cabbage, escarole, spinach, Swiss chard, etc., instead of watercress.)

Tomato Soup with Scallions
Saturday Lunch - International "Greek"

TOMATO SOUP WITH SCALLIONS
1/2 cup beef broth
1/2 cup plain tomato juice
2 tbs. chopped onion
Pinch of ground cloves
2 tbs. diced celery
1/2 tsp. dry dill
Salt, pepper, a pinch of cumin
1/8 cup chopped green scallions (or chives)
Bring beef broth and tomato juice to a boil.
Add onions, celery and seasonings. Cook at low heat 10 minutes.
Add dill, simmer 5 minutes. Add scallions (or chives) and serve at once.
Serves one.

Gazpacho Soup
Friday Dinner - International "Spanish"

GAZPACHO SOUP
1/4 cup diced peeled cucumber
1/4 cup finely chopped green peppers
1/4 cup diced, seeded tomato
1/4 cup diced celery
1 tbs chopped onion
1/2 cup tomato juice
1 tsp. Worcestershire sauce
1 tbs lemon juice
Salt, pepper, a pinch of cayenne pepper
Mix all the vegetables in the tomato juice.
Add lemon juice and all the seasonings. Chill very well until time to serve.
Serves one.

Borscht Suzanne
Monday Lunch - Gourmet

BORSCHT SUZANNE
1/2 cup instant beef broth
1/4 cup finely shredded white cabbage
1/4 cup cooked or canned diced beets (no sugar)
1 tsp. chopped onion
salt and pepper to taste
pinch of oregano
1 tsp. low-fat sour cream
Bring broth to a boil, add cabbage. Simmer 15 minutes.
Add beets, onion, salt and pepper. Simmer 10 minutes longer.
Remove from heat, and add oregano.
Chill, and float sour cream on top while serving.
Serves one.

Thursday Dinner - Gourmet


CONSOMME MADRILENE

6   Large tomatoes
2   Green bell peppers *
1  Leek -- trimmed,cut in chunks
4    Egg whites -- lightly beaten
 8 c  Rich chicken stock
Salt, pepper
1    Small bunch chives -- chopped
2  oz   Chopped pimiento
*Note: Green bell peppers should be cored, seeded and
quartered. Peel, core and dice 4 tomatoes. Place in
 large saucepan and add green peppers, leek and egg
 whites, mixing well. Add chicken stock and season to
taste with salt and pepper. Place over medium low heat
and slowly bring to boil. Boil 5 to 10 minutes. Strain
through sieve or strainer lined with linen towel or
cheesecloth. Discard vegetables and refrigerateyy
consomme until serving time. Just before serving,
peel, core and seed remaining 2 tomatoes and dice
fine. Mix with chives and pimiento and place 1 or 2
tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at
once. Consomme should be thick and syrupy but not set.

Japanese Vegetable Soup
Tuesday Lunch - International "Japanese"

JAPANESE VEGETABLE SOUP
1 cup instant chicken broth
1/4 cup fresh mushrooms, sliced thin
1/4 cup bamboo shoots, diced
1 tbs. diced celery
1 tsp. minced parsley leaves
salt and pepper
dash of garlic powder
Bring all ingredients just to a boil. Serve piping hot.
Serves one.