Healthy Creamy Soups
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, such as our New England Clam Chowder , with a fraction of the fat and calories. And served with a salad, soups make a great meal. In fact there are more than a dozen fabulous creamy soup recipes packed into our new book, Comfort Foods Made Healthy .
Here are some of the tricks that we used to make these soups creamy and rich, while keeping them healthy:
* Use reduced-fat milk thickened with flour.
* Use just a touch of cream or butter for flavor.
* Stir reduced-fat sour cream into a soup at the end to add the perfect creamy richness it needs.
* For pureed soups adding a small amount of rice to the soup gives it a creamy, thick, satisfying consistency.
* Potatoes, especially floury ones like russets, pureed into soups make them thick and creamy without the saturated fat.
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