Soups

Crab Bisque

 

This recipe is actually for a lobster bisque but you can use whatever seafood you like.

6 tablespoons butter

6 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon celery salt

4 1/2 cups milk

1 1/2 cups chicken stock

3 tablespoons minced onion

3 cups cooked crab meat, shredded

1 tablespoon paprika

1/2 cup light cream

 

Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.   

 

Recipe found here.      

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Tortellini Soup

 

 

This is the way we like our tortellini soup. Super easy, fast and very good.

2 cups of chicken broth
1 package frozen tortellini
Grated Parmesan cheese

parsley to taste
salt & pepper to taste

Warm up broth in saucepan then add frozen tortellini's, salt, pepper, fresh or dried parsley. Cook until pasta is done to your liking (it will cook super fast so do not leave unattended) Serve with grated Parmesan cheese on top and some oyster crackers.

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Alphabet Soup

 

2 tablespoons vegetable oil

2 cups chopped yellow onion

1 1/2 cups chopped celery

1 1/2 cups sliced carrots

2 teaspoons Baby Bam, recipe follows

2 teaspoons minced garlic

2 quarts low-sodium chicken broth

2 cups water

1/4 teaspoon ground black pepper

1 bay leaf

1 cup alphabet pasta

 

Heat the oil in a large, heavy pot over medium-high heat. Add the onion, celery, carrots, and Baby Bam, and cook, stirring, over medium-high heat until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken stock, water, pepper, and bay leaf. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 35 minutes. Add the alphabet pasta and stir well. Simmer until the pasta is cooked through, about 10 minutes.

Using oven mitts or pot holders, remove the pot from the heat. Ladle the soup into bowls and serve.

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Recipe from Emeril.
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Tomato Soup

 

 

 

 

1 (29 ounce) can diced tomatoes

1 (10.5 ounce) can condensed chicken broth, undiluted

2 tablespoons margarine

2 tablespoons white sugar

1 tablespoon chopped onion

1/4 teaspoon baking soda

2 cups heavy whipping cream

 

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour. In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.

 

 

Recipe found here.