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Decadent cream-based soups are some of my favorite candidates for EatingWell’s makeover treatment. I love a good challenge and creamy soups are typically loaded with saturated fat and calories precisely because of that quality we love about them: their creaminess. In most cases it’s achieved with (what else?) cream and butter.
But there’s no reason it has to be that way. You can get all the creaminess of a traditional version of a cream-based soup, with a fraction of the fat and calories. Here are some of the tricks that we use to make soups creamy and rich, while keeping them healthy:
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The other day at the supermarket, Rich and I made an error: instead of buy a few dozen of our usual favorite littleneck clams (which we grill on the barbecue), we bought the larger cherrystone clams at the fish counter.We realized our mistake after grilling those big suckers and sitting down to eat... Read More »- Let’s talk: Comment (1) | Blog
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