The Sexy Forever Recipe Bible by Suzanne Somers Read Free Book Online Page B

a deep golden brown, another 20 to 25 minutes.
    When the onions are a rich brown, add the stock, wine, and Worcestershire. Turn the heat up to medium, and cook for about 15 minutes.
    Preheat the broiler.
    In the meantime, cut the stem off the portobello mushroom. Place the mushroom cap on its side and slice into 4 round thin pieces. Heat a large skillet over medium-high heat. Brush the mushroom slices with olive oil and place in the skillet, cooking for a couple of minutes on each side until lightly browned.
    Ladle the soup into ovenproof bowls, preferably stoneware. Place a mushroom slice on top and then a slice of Gruyère. Put the bowls on a cookie sheet and place under the broiler for a minute or two, until the cheese gets brown and bubbly.
    SERVES 4
    NOTE  Worcestershire sauce contains a small amount of sugar, but the small amount used creates only the slightest imbalance. If you are doing well on Level 1, feel free to add it.

broccoli soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons (¼ stick) unsalted butter
1 head broccoli, chopped
4 cups chicken stock or broth, preferably homemade
Sea salt and freshly ground black pepper
6 tablespoons sour cream (optional)
1 small bunch chives, chopped
    Place a large stockpot over low heat. Add the butter and stir until just melted. Add the broccoli and sauté until tender, about 7 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.
    Use a hand mixer to puree the broccoli in the pot. Leave the soup slightly chunky. If you do not have a hand mixer, take 2 cups of the mixture and puree in a food processor or blender. Add another 2 cups and partially puree, leaving the soup a little chunky. Add salt and pepper to taste.
    Garnish with the sour cream, if using, sprinkle with the fresh chives, and serve immediately.
    SERVES 4 TO 6

broccoli leek soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SOUP
¼ cup olive oil
2 leeks, trimmed of dark green leaves, cleaned and chopped
8 cups chicken stock or broth, preferably homemade
6 cups chopped broccoli florets (about 3 stalks)
Sea salt and freshly ground black pepper
FRIED LEEK GARNISH
6 tablespoons olive oil
1 leek, trimmed of dark green leaves, cleaned and very thinly sliced
3 garlic cloves, finely chopped
6 tablespoons sour cream
    For the soup: Heat the olive oil in a stockpot. Add the leeks and sauté for about 5 minutes, until lightly browned. Add the stock and bring to a boil. Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 minutes, until broccoli is soft. Season with salt and pepper. Use a hand mixer to puree the soup in the pot or transfer to a blender or food processor and blend until smooth.
    For the garnish: Heat the olive oil in a skillet over medium heat, then add half the leeks and cook until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat for the remaining leeks. Fry the garlic until golden brown; set aside with the leeks.
    Ladle the soup into individual bowls and garnish each with a dollop of sour cream. Top with the fried leeks and garlic.
    SERVES 6

cauliflower soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 tablespoons (¼ stick) unsalted butter
1 head cauliflower, chopped
4 cups chicken stock or broth, preferably homemade
Sea salt and freshly ground black pepper
6 tablespoons sour cream (optional)
1 small bunch chives, chopped
    Place a stockpot over medium heat. Add the butter and stir until just melted. Add the cauliflower and sauté until tender, about 7 minutes. Add the stock and bring to a boil. Lower the heat and simmer for 20 minutes. Use a hand mixer to puree the cauliflower in the pot. Leave the soup slightly chunky. If you do not have a hand mixer, puree the mixture in a food processor or blender, keeping the soup a little chunky. Add salt and pepper to taste.
    Garnish with the sour cream, if using, sprinkle with the chives, and serve