>Elegant Vegetable Soup with Miso

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I used the poaching-liquid from a batch of chicken-breasts, a tablespoon of miso, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.

©M-J de Mesterton

The elegant vegetable soup is ready to serve.

>Elegant Luncheon Dishes

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See the Elegant Cook for Recipes

Elegant Vegetable Soup

>M-J’s Cream of Celery Soup

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My Original Recipe: Low-Carbohydrate Celery Soup

Potage de Céleri

Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.

~~Copyright M-J de Mesterton, February 2007

M-J’s Cream of Celery Soup

My Original Recipe: Low-Carbohydrate Celery Soup

Potage de Céleri

Wash a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef’s knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.

~~Copyright M-J de Mesterton, February 2007

Elegant Summer Squash, from Home Garden to Dinner Plate

Marrows or squash are very easy to grow. They make great soups, casseroles, and fried vegetable dishes.

Fried Summer Squash, from the Home-Garden Harvest

Fried Summer Squash

Liquid: Two beaten eggs, 1/4 cup of buttermilk, cayenne pepper, paprika, to taste

Dredging Ingredients: One cup of white flour

One half-cup of corn masa

One tablespoon of Lawry’s Seasoning Salt

Slice summer squash into discs. Dip these into the liquid. Dredge in flour mixture. Fry in vegetable, olive, corn or coconut oil. Remove with slotted spoon or tongs. Drain on paper towels.

©M-J de Mesterton 2010

>Green Chile Chicken Noodle Soup

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M-J’s Original Recipe

Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) in  ten cups of chicken broth diluted with water, or water to which some chicken bouillon concentrate has been added. I used two tablespoons of Tone’s brand chicken base (Tennessee and Iowa, USA), available at Sam’s. Mix one tablespoon of flour with three tablespoons of the broth, and stir it into the simmering soup as a thickener if desired. Add a half-cup (or more to your taste) of chopped green chiles either from Hatch of New Mexico or El Paso brand (Texas) in cans. Then, when the egg noodles or pasta strips are soft, in about thirty minutes, stir-in a half-cup of sour cream.

© M-J de Mesterton 2010

M-J’s Green Chile Chicken Noodle Soup

M-J’s Original Recipe

© M-J de Mesterton 2010

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Autumn Harvest, by M-J

Autumn Harvest, by M-J de Mesterton 2009

M-J’s Low-Carbohydrate Celery Soup

M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), a Perfect Dish for an Elegant Luncheon

Cream of Celery Soup, by M-J de Mesterton Photo Copyright 2009