I love seafood based soups and stews, especially the hearty ones. If you do too, you should subscribe to the blog, because I'll be posting these mouthwatering recipes often! What is your favorite type of hearty soup?

BISQUE INGREDITANTS:
1 stick..............Butter
2 tbls................Chopped Onion
¼ cup...............All-Purpose Flour
4 cups..............Whole Milk
2 tsp.................Parsley Flakes
½ tsp................Salt
¼ tsp................Nutmeg
1 lb...................Crab Meat
1.......................Chicken Bouillon Cube
½ tsp................White Pepper
1 tsp.................My Organic Old Bay Seasoning Recipe
½ lb..................Fresh Asparagus

WEIGHT WATCHERS: 9 Points (Whole Milk) | 7 Points (Fat Free Milk)

CHEESY CORNBREAD INGREDIANTS:
1 cup..............Flour
1 cup..............Cornmeal
2tbls...............Sugar
1tbls...............Baking Powder
1/4tsp.............Dry Mustard
2 cups.............Shredded Sharp Cheese
1 .....................Egg Whisked
1/4 cup............Cooking Oil

WEIGHT WATCHERS: 10 points
Lower the points using an organic sugar substitute, or an organic non-fat cheese.
Makes 8 Servings.

These recipes are hearty and point friendly for weight watchers people, or just anyone trying to lose some weight. I will stress that you look for organic alternatives to lower the points. Never substitute sugar with sugar substitute without doing proper research. See here for information on a sugar substitute you may have in your home...and she get rid of immediately.


First checkout and make your own Organic Old Bay Seasoning.

• In saucepan, melt butter over medium to low heat.
• Add onions and sauté until onions are tender.
• Slowly whisk in flour.
• Slowly whisk in milk.
• Add additional ingredients except crab meat and asparagus.
• Cook until mixture thickens. If you think the mixture becomes too thick, add a bit of milk.
• Add Crab Meat and Asparagus.
• Cook only until asparagus is tender, about 10 to 15 minutes.
• Serve immediately.

• Combine dry ingredients; stir in cheese.
• Combine egg, milk, and oil; add to cheese mixture.
• Mix until all is blended.
• Pour into a 9" greased square pan.
• Bake at 425 for 20 minutes.
• Cut into squares and serve warm.

Hope everyone had a wonderful holiday weekend. My lovage is fully grown and ready for cooking. This week, I'm going to share with you a couple recipes that use Lovage plants.


I used my own homemade chicken stock, but any low sodium store brand will do. This is a satisfying meal for any time of the year, but also very healthy for those on weight watchers for example, it's 3 smart points per severing and you won't be hungry afterward!

 DIRECTIONS:

• Chop the light/white parts of green onions together.
• Peel/Chop Yellow Onion
• Finely Chop Loveage Leaves
• Cut Potatoes into chunks

• Melt butter into a stock pot over medium-high heat until it froths.
• Reduce heat to medium and stir in Green/Yellow Onions.
• Fry until fragrant (About 5 Minutes).

• Pour in Chicken Stock and chopped Potatoes.
• Cover and simmer for 30 Minutes or until Potatoes are tender.
• Mix in Lovage and allow to simmer for another 5 or 6 Minutes.
• Add in the Pernod. This step is optional, but really brings out the flavors.

• Remove from heat and blend with an immersion blender, or equivalent until smooth. I used my everyday Ninja Blender for this step.

• Season with salt/pepper and a spoonful of heavy cream to serve.