Category Archives: soup

Shrimp Bisque

I love seafood and one of the ways I enjoy it most is in soups and stews.  This recipe is a great way to enjoy shrimp and could be varied by using crab, fish or scallops as a substitute. This recipe makes 3 servings.

Shrimp Bisque Ingredients:
1 small onion diced
2 cloves garlic
1 tablespoon olive oil
1 tablespoon flour
1 cup chicken broth
1/2 heavy cream
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 lb peeled and deveined shrimp
1/2 cup sour cream
Optional:
Sliced avocado
3 steamed shrimp, peeled and cooked for garnish

Shrimp Bisque Method:

In a small saucepan, saute onion in olive oil until soft, about 3 minutes. Add garlic; cook 1 minute longer. Stir in flour and cook for 30 seconds. Add chicken broth, cream, chili powder, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into small pieces; add to soup. Simmer 5 minutes longer or until shrimp turns pink. Add about a cup of hot soup to sour cream them return it to the pan, stirring constantly. Heat for about 1 minute and serve. Garnish avocado and additional shrimp if desired.

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Visit http://www.sundaywithachanceofmeatballs.com for more recipes and stories!

Ciao, Mike.

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Roasted Butternut Squash Soup

Roasted Butternut Squash soup has not been at the top of my list in terms of favorite soups, but this recipe may have changed my mind!

I was inspired to make this recipe because I tried to purchase Panera Bread butternut squash soup for a sick friend who loves their version but they have removed it from their menu!  I searched the Internet for recipes and found one that got excellent reviews on the web site http://www.cookieandkate.com.   I don’t have a quality soup blender so I did this the old-fashioned way and made the soup in a pot and then used an immersion blender to smooth the soup.  I doubled the recipe so the measurements are a bit different but it turned out great.

Roasted Butternut Squash Soup Ingredients:

Two large butternut squash (about 6 pounds), halved vertically and seeded
6 tablespoons olive oil
1 cup chopped shallot (about 1 large shallot bulb)
2 teaspoon salt
8 garlic cloves, pressed or minced
2 teaspoon maple syrup
1/4 teaspoon ground nutmeg
Freshly ground black pepper, to taste
4 cups (32 ounces) vegetable broth
1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Roasted Butternut Squash Soup Method:

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

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Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes.

Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

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Warm 1 tablespoon olive oil over medium heat in a large pot or durch oven until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.

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Add the vegetable stock, reserved butternut squash, maple syrup, nutmeg and  freshly ground black pepper.  Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld.

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Use your immersion blender to blend the soup completely, then add 2 to 4 tablespoons butter and blend again. Salt and Pepper to taste. If you don’t have an immersion blender, transfer the soup to a blender and puree until the soup is smooth, then return the soup to the pot and add the butter and simmer until butter is melted and blended with the soup.

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Serve immediately or let the soup cool completely before transferring it to a proper storage container and refrigerating it for later.

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I hope that you are as surprised by how good this is as I was!!

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Visit http://www.sundaywithachanceofmeatballs.com for more great recipes!!

Ciao! Mike.

Spicy Crab and Corn Chowder

I love seafood soup and chowder. This recipe is a good cross-section between the spicy Cioppino and the clam chowder I have posted in the past.  I used a recipe I found on myrecipes.com and modified it a bit to my personal tastes!

Spicy Crab and Corn Chowder Ingredients:

1 large jalapeno, 1 medium Serrano pepper (or 1 medium poblano chile)
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed (you can use up to 16 ounces-the more the better!)

Spicy Crab and Corn Chowder Method:

Preheat broiler.  Place the peppers on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes.

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Peel and chop.

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Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

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Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in peppers, milk, and crab; bring to a simmer. Cook 3-5 minutes, stirring frequently.

 

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Visit http://www.sundaywithachanceofmeatballs.com for more great recipes!

Ciao, Mike.

Sausage and Kale Soup

This is a great soup for a cold winter day.  I have to admit, I’m not a big fan of kale, especially raw, but it makes a great addition to soup and combined with sausage, well, anything combined with sausage is better!!

I found a version of this on the food blog “This is Emu” and decided to try it. I really didn’t modify it much, except I cut down on the Kale. The original recipe called for an entire bunch of kale cut up, but I added only about 2-3 cups. You can add more if you like it that way. I also used sweet sausage but hot or mild sausage would work just as well. In soup making, there are no rules!!

Sausage and Kale Soup Ingredients:
4 cups chicken or vegetable broth
2 TBsp extra virgin olive oil
1 large onion, diced
5-6 cloves of garlic
1 lb hot, mild or sweet sausage (depends on your preference)
2 15.5 oz cans Cannellini beans, drained and rinsed (white kidney or northern beans can be substituted – they are the same thing!)
1 14.5 oz can of diced tomatoes
3 cups kale, stems removed and chopped
salt and pepper to taste

Sausage and Kale Soup Method:
Heat the olive oil in a dutch oven over medium heat. Add the sausage and cook until brown breaking it up with a wooden spoon.

Add the diced onion and garlic and cook for 5-7 minutes or until the onion becomes opaque.

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Add the beans, broth and tomatoes and bring back to a boil.  Reduce heat and simmer for 20 minutes, stir occasionally.

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Add the Kale and stir to combine and cook an additional 5 minutes.

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Salt and Pepper to taste and serve!

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Ciao! Mike.

Chicken Tortilla Soup!

This recipe was taken from food.com and I didn’t alter it a bit. It is fantastic just the way it is!

Chicken Tortilla Soup Ingredients:

1 cup carrot, diced
1 cup celery
1 cup onion, diced
1⁄2 teaspoon garlic powder or 1 fresh diced garlic clove
1⁄8 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

Chicken Tortilla Soup Method:

Poach the  Chicken by adding it to a deep pan and covering it with water. Add a half of a small sliced onion,  5 garlic cloves, a few pepper corns, and a bay leaf. Bring to boil, then turn heat down and simmer on Medium/low heat for approximately  30 minutes or until internal temperature is 165 degrees.

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Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.

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Add chicken broth and bring to boil.

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Add tomatoes, Rotel, taco seasoning.
Cut Tortillas into small pieces and chop the chicken into cubes and add to broth mixture.

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Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

Add milk and simmer for additional 10 minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.

Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
You can also use grilled chicken fajita meat for poached diced chicken.

I added my personal touch by slicing several flour tortillas into strips and frying them and added them to the top of the soup as a garnish at the end instead of broken tortilla’s from a bag!

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This soup is one of the best things I’ve ever eaten!

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Ciao! Mike.

Cioppino

The first time I tried cioppino was when I was in San Francisco which is where it’s known to have started. It’s also one of the best things I’ve ever eaten!

The story is that this spicy soup gets it’s name from the italian fisherman in the 1800’s calling to other fisherman to “chip in” a portion of their days catch to the pot so everyone could eat. There are many ways to make cioppino and you can use any number of varieties of fish and seafood.  I like it spicy and and am a fan of shellfish so I use as many shellfish as I can find at my local market.

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Cioppino ingredients:

1 large onion diced
1 celery rib chopped
4 cloves garlic minced
1/4 cup olive oil
4 tbls butter
2 cups white wine
2 cups fish or chicken stock
1 28oz can of crushed tomatoes
1/2 lemon juiced
1 tsp Worcestershire
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (I use a full tsp)
1 Tbls Parsley
Salt to taste

Seafood:
As I said earlier, you can combine any number of different seafood varieties. I’m using:
1 dozen little neck clams (in the shell)
2 lbs mussels (in shell)
1/2 lb cod or halibut cut I to 1 inch pieces
1 lb king crab legs (snow crab works well too)
1/2 lb large shrimp (with shells)
1/2 lb jumbo bay scallops

Cioppino Method:

In a large pot add olive oil and butter and melt the butter, add onion and celery and sauté until soft. Once soft add all other ingredients except the seafood, turn heat on low and simmer uncovered for 1 hour.

Add crab, fish, scallops and cook for 5 minutes covered. Add mussels and clams and cover. Simmer until mussels and clams open entirely. This can take 5-10 minutes. The clams should take longer than the mussels but that’s fine while the clams are cooking the mussels will stew in the sauce and get a great flavor! Add the Shrimp just after the clams and mussels begin to open and cook until they tuen pink. Add the fresh parsley at the very end.

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Serve this with a nice piece of crusty bread and add hot sauce for a spicy kick!

Ciao, Mike.

Visit http://www.sundaywithachanceofmeatballs.com for more great recipes!