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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