ey
i at the plate

THERE’S AN old Yiddish
saying: “Troubles are easier
to take with soup than with-
out.” .

Not only does soup comfort,
especially on cold fall days, but it is
also nutritious and can keep you
from overeating. Joan of Arc ate
soup before and after battle because
she thought it gave her strength. Ina
“way she was right.

Soup was originally’ ‘created as a
way to make a piece of meat feed
more people. Thus vegetables, grains
and beans dominate most soup

. recipes. Today these are exactly the
foods we are advised to eat for better
health.

Beginning a meal with soup does

. more than get vegetables, grains and

_beans into your diet, and can also
keep you from overeating. The trou-
ble is when you're really hungry,

you're likely to eat too fast and too
much. By beginning your meal with
soup you can keep yourself from

grabbing double helpings of the rest
’ of the meal.

. Soup is one North American

habit that’s healthfut. Here are some
tips to make it even more healthy.
' - 1, Make soup a day in advance so
it can cool in the refrigerator

ovemight. The layer of fat will solid- .

ify and rise to the surface. The next
-day, remove fat from surface of

“soup. ;

oo. 2.-Try to reduce the amount of oil
., or butter used to saute vegetables

* like onions and garlic to a table-
spoon. Add a little soup broth to
keep, the vegetables from sticking.

~ 3. Defat commercial broths, too.
Chill in refrigerator and remove
solid layer of fat from surface.
4, Use low-fat dairy products like
1% milk yogurt, low-fat cheese or
soybean curd,

_» . Here are two recipes to get you
started from James McNair’s cook-
book on Soups published by -
Chronicle Books.

Cucum ber-Yogurt Soup

This soup inay be served hot or cold
4c. peeled seeded and coarsely
chopped cucumber (about | large
English cucumber)

%c. coarsely chopped green onions

2 Tbsp. chopped fresh dill or mint .

ie. fresh lemon juice
‘Le. chicken broth, preferable low-
salt type
4c. plain low-fat yogurt
Salt
Freshiy ground white pepper
. Radish slices for garnish
Chopped fresh dill or mint for g gar-
nish =

‘Working in batches, if necessary.
combine the cucumber, onion. dill or
mint, lemon juice and chicken broth
“ina food processor or blender and
puree. Add the yogurt and blend
_until fairly smooth.

‘

- Season to taste with salt and pep- 4

per.

‘To serve hot, pour the soup into a
saucepan and heat over low heat; do
not boil. Ladle into preheated bowls,
garnish with radish and herbs and
serve immediately,

Alternatively, pour from the food
processor into a container, tightly
cover and refrigerate up to 3 days.
Slowly reheat before garnishing and
serving,

To serve cold, pour into a con-
tainer, tightly cover and chill fora
least 2 hours or as long as three
days.

Ladle into chilled bowls and gar-
nish as for hot soup,

Serves 6 as a soup course or 3 or
4 as a main dish.

Bread and Tomato Soup

European peasant soup originated
as a bow! of stale bread covered with
broth. This is a soup that should be
eaten right after cooking, as the
bread disintegrates when chilled and
reheated.

14 c. olive oil, preferably extra-virgin
1 Tbsp. minced garlic

%e. minced fresh rosemary or sage
10 oz. of stale French or Italian
bread cut into 20 slices

4c. peeled and seeded fresh toma-
toes (about 3 Ibs. (1.4 kg)). or
drained canned plum tomato

1 quart canned beef broth, prefer-
ably low-salt type, diluted with 1
quart water or drjy white wine
Salt ;
Freshly ground black pepper
Fresh rosemary or sage for garnish
Freshly grated Parmesan cheese,
for sprinkling over soup

Ina skillet, heat oil over medium
heat. Add garlic, herb and saute one
minute; do not fet garlic brown,

Add bread and cook until golden

brown on bottom, then tum and
cook until other side is golden
brown,

Set aside.

In a soup pot, heat tomato over
high heat for 3 minutes. Stir in broth
and bring to a boil. Season with salt
and pepper. Reduce heat to low and
simmer for 45 minutes, Ladle into
preheated bowls, garnish and pass
the cheese at the table.

Serves 8 as a soup course and 4
or 5 as a main dish,

Kasey Wilson is a food, wine and
travel writer, restaurant reviewer and
British. Columbia .contributor to
Pacific ‘Northwest The Beautiful
Cookbook.

| Funding Opportunities for Community Health Research

With the shift of health decision-making to the local level, itis
increasingly important that communities become involved in

health research activities.

To facilitate community participation in research and evalua-

tion, he B.C, Health Research Foundation (BCHRF) pro-

vides grants to assist the development and implementation of
innovative, community-based

health research projects.

The. information session
has been scheduled for:

North Vancouver

Wednesday, November 8, 1995

The BCHRE will host an informa-
tion session in North Vancouver
an Wednesday, November 8, 1995
to review funding opportunities |

available through the Foundation.

Registration is by phone through the

Foundation office.

B.C. Health Research Foundation
#919 - 4710 Kingsway, Burnaby, 8.C.

1 VsH 4M2
Tolt Free: 1-800-565-5994

BCHEALTH
RESEARCH POUNDATION

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