Roguish Lawyer
01-08-2008, 13:09
I have been making a lot of homemade soup lately. The basic approach is to pour a can of chicken broth into a blender, add some vegetables and other stuff (including seasonings) and puree, then heat and add more stuff.
Two pretty good ones I've done lately:
Southern Pea Soup
In blender, combine 1 can chicken broth, a few cups of green peas, a tablespoon or so of bacon bits, onion powder, garlic powder and kosher salt (start with a little -- you can add more later if needed). Puree well.
Melt 3 tablespoons of butter in a saucepan over medium heat. Add the puree and stir well. Add 1 can blackeyed peas, about two cups of corn, a cup or two of chardonnay (add it gradually until you like the consistency), a bay leaf and tabasco to taste. Heat through and stir well. Add more kosher salt if needed. Add a splash of heavy cream and heat through.
Lobster and corn soup
Broil one lobster tail. Remove and dice the meat.
Cook two ears of corn, removed from the husks, on the barbecue. You want the corn charred just a little bit. Soak the corn in water before barbecuing.
Cook four strips of bacon (crisp) and cut into 1/2-inch pieces.
In blender, combine 1 can chicken broth, a few cups of corn, about half of the lobster meat, onion powder, crushed red pepper, a tablespoon or two of bacon bits, fresh parsley to taste, a cup or so of chardonnay, a pinch of pre-soaked saffron threads and some kosher salt (not too much -- you can add more later if needed). Puree well.
Melt a few tablespoons of butter in a saucepan at medium heat and add the puree. Stir well and heat through. Add more salt and chardonnay if needed. Splash some heavy cream in at the end and heat through before serving.
In each serving vessel, put some lobster meat, a 1/4 cup or so of the roasted corn (cut off the cob) and a piece or two of crispy bacon. Present the vessels to your guests first, then come and pour the soup on top of the stuff. You can garnish with a little parsley if you want.
Two pretty good ones I've done lately:
Southern Pea Soup
In blender, combine 1 can chicken broth, a few cups of green peas, a tablespoon or so of bacon bits, onion powder, garlic powder and kosher salt (start with a little -- you can add more later if needed). Puree well.
Melt 3 tablespoons of butter in a saucepan over medium heat. Add the puree and stir well. Add 1 can blackeyed peas, about two cups of corn, a cup or two of chardonnay (add it gradually until you like the consistency), a bay leaf and tabasco to taste. Heat through and stir well. Add more kosher salt if needed. Add a splash of heavy cream and heat through.
Lobster and corn soup
Broil one lobster tail. Remove and dice the meat.
Cook two ears of corn, removed from the husks, on the barbecue. You want the corn charred just a little bit. Soak the corn in water before barbecuing.
Cook four strips of bacon (crisp) and cut into 1/2-inch pieces.
In blender, combine 1 can chicken broth, a few cups of corn, about half of the lobster meat, onion powder, crushed red pepper, a tablespoon or two of bacon bits, fresh parsley to taste, a cup or so of chardonnay, a pinch of pre-soaked saffron threads and some kosher salt (not too much -- you can add more later if needed). Puree well.
Melt a few tablespoons of butter in a saucepan at medium heat and add the puree. Stir well and heat through. Add more salt and chardonnay if needed. Splash some heavy cream in at the end and heat through before serving.
In each serving vessel, put some lobster meat, a 1/4 cup or so of the roasted corn (cut off the cob) and a piece or two of crispy bacon. Present the vessels to your guests first, then come and pour the soup on top of the stuff. You can garnish with a little parsley if you want.