awesome anybody have some recipes on soups?
Sure do! Here are some that I make...
Clam Chowder
1 oz bacon, minced
1 oz onion, small dice
1 oz celery, small dice
1 tsp thyme, minced
2 tsp flour
6 oz clam juice
8 oz milk, scalded
8 oz potatoes, peeled, small dice
2 oz heavy cream
8 oz clams, roughly chopped
1 TBL parsley, minced
Tabasco TT (to taste)
Worcestershire TT
Salt TT
Pepper TT
Sweat the bacon over low heat until the fat is rendered out. Remove bacon and reserve.
Add onion, celery, thyme and a dash of salt and sweat until onion turns translucent and becomes soft. Add flour and cook for about 1 minute. Add clam juice and milk and bring to a boil. Once the liquid reaches a boil, drop to simmer and add diced potatoes. Continue to simmer, covered, until potatoes are cooked. Add heavy cream, clams, tabasco and worcestershire. Cook until clams are heated through, about 1 minute. Taste, add salt and pepper as you like. Garnish with parsley and reserved bacon.
Personally, I like to add lobster meat and lobster tamale butter to my clam chowder. Lobster tamale is the lobster's liver. Remove it and combine with butter and creamed garlic TT. Drop a nice spoonful of the tamale butter into your bowl of chowder, right before eating it.
Shrimp/Crawfish Bisque
1 oz butter (for roux)
2 oz flour (for roux)
1/2 oz butter
2 oz onion, small dice
1 oz green onion, thinly sliced
1/2 oz celery, small dice
1 clove garlic, minced
1/4 tsp cayenne
1 bay leaf
1/2 tsp thyme, minced
1/4 basil, minced
8 oz shrimp or crawfish meat, cleaned
1 tsp parsley, minced
Salt TT
Pepper TT
12 oz shrimp/crawfish stock (simmer shells in about 16 oz of water with 1 diced onion, 1 carrot, 1 stalk of celery and herbs TT...cook and strain after 35-45 minutes)
Make a roux: using the 1 oz of butter and 2 oz of flour, cook together in a saute pan for about 5-10 minutes, or until the mixture starts to turn slightly brown. Reserve.
Sweat onion, green onion, celery and garlic in butter until soft. Add cayenne, bay leaf, thyme and basil and cook for 1 minute. Add premade roux to the pot and whisk together, cooking for about 1-2 minutes. Whisk in shrimp/crawfish stock. Bring mixture to a boil and then drop to a simmer. Cook until vegetables are completely cooked. Add cooked shrimp/crawfish meat and parsley as a garnish.
Cream Of Broccoli
1/2 oz butter
1/2 oz flour
2 oz leeks, medium dice
2 oz onion, medium dice
1/4 oz garlic, minced
1 tsp thyme, minced
8 oz broccoli, roughly chopped, stalks and all
2 oz carrot, medium
16 oz chicken stock
2 oz heavy cream
2 oz milk
Salt TT
Pepper TT
6 oz cheddar, grated (optional)
2 oz hazelnuts, toasted, roughly chopped (optional)
Sweat leeks, onion and thyme in butter until soft. Add garlic and flour, cook 1 more minute. Add broccoli, carrots and stock. Bring to a boil and then drop to a simmer. Cover and keep simmering until vegetables are tender. Puree the soup and then return to the pot (straining is optional: it will give you a much smoother texture, but it will also yield less soup this way). Bring liquid back to a simmer. Add the cream and milk, season with salt and pepper TT.
Optional: Remove soup from heat and whisk in cheese, little by little. Garnish with chopped hazelnuts.
Cantaloupe Soup W/ Lime Granite
Granite:
8 fl oz water
3 oz sugar
Zest of 1 lime
Juice of 1 lime
Combine all ingredients in a shallow pan. Put pan in the freezer, scraping the mixture with a fork to "loosen" the granite every 20 minutes. Freeze for about 2 hours total.
Soup:
10 oz cantaloupe, medium dice
9 fl oz water
1 tsp grated orange zest
1 tsp grated lemon zest
1/4 oz cornstarch
1 1/2 - 2 oz sugar (TT)
Juice of 1 orange
Juice of 1 lemon
Salt TT
OPTIONAL: using a melon baller, make about 4 oz of cantaloupe balls
Puree the cantaloupe and orange juice and reserve in the refrigerator. Bring the lemon juice, water, orange zest and lime zest to a boil. Add cornstarch to thicken, whisking, to avoid lumps. Cook for about 2 minutes. Chill in ice bath and put into the refrigerator until completely cooled. Add the cantaloupe puree to the lemon juice mixture and season with sugar and salt to taste. Garnish each bowl with a few melon balls and lime granite.
