Soup Recipes...
- Thread starter AuntJamelle
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Mexican Shrimp Bisque
This is decadent! Nice for a ladies lunch event but really I look for excuses to make this. Double recipe if desired!
1 Large Onion, Chopped
2 T Olive Oil
4 garlic cloves
2 T all purpose flour
2 cups water + 4 tsp chicken bouillon (sub chicken stock!)
1 cup heavy cream
2 T chili powder
1 tsp cumin
1 tsp ground coriander
1 lb uncooked medium shrimp, peeled and deveined
1 cup sour cream
Avocado slices for garnish
Directions
This is decadent! Nice for a ladies lunch event but really I look for excuses to make this. Double recipe if desired!
1 Large Onion, Chopped
2 T Olive Oil
4 garlic cloves
2 T all purpose flour
2 cups water + 4 tsp chicken bouillon (sub chicken stock!)
1 cup heavy cream
2 T chili powder
1 tsp cumin
1 tsp ground coriander
1 lb uncooked medium shrimp, peeled and deveined
1 cup sour cream
Avocado slices for garnish
Directions
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired. Yield: 6 servings.
Shrimp Bisque
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans evaporated milk
2T butter
1# shrimp (precooked, shelled, deveined - chop up larger shrimp if desired)
dash of Worcestershire
dash of hot sauce
1/4 c cream sherry (add right before serving, best to add a little and taste test!!!)
Just heat everything through on low heat.
Moroccan Red Lentil Soup
6-8 servings
2 T. olive oil
2 large onions cut into medium dice
2 cloves garlic, minced
2 tsp. ground coriander
1 tsp. ground cumin, preferably ground from fresh whole seeds toasted in a dry skillet
1 tsp. ground turmeric (or dry mustard)
½ tsp. paprika
¼ tsp. ground cinnamon
1 ½ tsp. kosher salt
½ tsp. ground black pepper
7 cups vegetable broth
1 can (about 20 oz.) crushed tomatoes
2 cups dried red lentils, washed and rinsed
Pinch red pepper flakes
Juice of 1 lemon
3 T. fresh Italian (flat-leaf) parsley
1 T. chopped fresh cilantro
Heat olive oil in large skillet on medium high heat. Add onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika cinnamon, salt and pepper and cook for another minute. Add the broth and tomatoes and heat to boiling. Pour into a 5-6 quart slow cooker. Stir in lentils, cover the cooker and cook for 4 to 5 hours on high, or 8-10 hours on low, until lentils are tender. Stir in the pepper flakes, lemon juice, parsley and cilantro. Cover and cook on high for 10 minutes.
Option: Before sautéing the onion, sauté 1 pound boneless, skinless dark chicken meat cut into ½ inch pieces, in the oil until browned. Add the onion to the pan and proceed with the recipe.
MY NOTE: Red lentils were hard to find, so I used regular lentils, and it turned out great. When I finally found red lentils I tried it with them, and I thought it turned out too mushy. (DJ)
6-8 servings
2 T. olive oil
2 large onions cut into medium dice
2 cloves garlic, minced
2 tsp. ground coriander
1 tsp. ground cumin, preferably ground from fresh whole seeds toasted in a dry skillet
1 tsp. ground turmeric (or dry mustard)
½ tsp. paprika
¼ tsp. ground cinnamon
1 ½ tsp. kosher salt
½ tsp. ground black pepper
7 cups vegetable broth
1 can (about 20 oz.) crushed tomatoes
2 cups dried red lentils, washed and rinsed
Pinch red pepper flakes
Juice of 1 lemon
3 T. fresh Italian (flat-leaf) parsley
1 T. chopped fresh cilantro
Heat olive oil in large skillet on medium high heat. Add onions and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika cinnamon, salt and pepper and cook for another minute. Add the broth and tomatoes and heat to boiling. Pour into a 5-6 quart slow cooker. Stir in lentils, cover the cooker and cook for 4 to 5 hours on high, or 8-10 hours on low, until lentils are tender. Stir in the pepper flakes, lemon juice, parsley and cilantro. Cover and cook on high for 10 minutes.
Option: Before sautéing the onion, sauté 1 pound boneless, skinless dark chicken meat cut into ½ inch pieces, in the oil until browned. Add the onion to the pan and proceed with the recipe.
MY NOTE: Red lentils were hard to find, so I used regular lentils, and it turned out great. When I finally found red lentils I tried it with them, and I thought it turned out too mushy. (DJ)