Welcome to the Soup Page!
"Shrimp Bisque" (Peruvian Style, updated 10/19/04)
Submitted by Lily Solano
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INGREDIENTS: 1 lb. fresh shrimp 1/3 cup olive oil 1 medium onion, finely chopped 1 teaspoon minced, fresh garlic 1 medium tomato, peeled and finely chopped 8 cups water 2 minced, fresh, green chili peppers 4 peeled and diced, medium red potatoes 1/4 cup rice 1/3 cup crumbled fresh cheese 2 eggs 1/2 cup fresh peas 1 cup evaporated milk Salt, pepper, oregano to taste WHAT YOU DO 1. Heat oil and fry onion; add garlic, chili peppers, tomato, and oregano. 2. Add water slowly, let it boil, add washed rice, peas and potatoes. Let it cook. 3. Add clean shrimp, boil for 3 more minutes, do the same with cheese. 4. When ready to serve, add slowly milk and eggs. Makes 8 servings. |
"Butternut Squash and Ham Bisque"
Submitted by Joe & Katy Fagan
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INGREDIENTS: 2 Tablespoons unsalted butter 1 very large sweet Onion, chopped 1/2 teaspoon dried rosemary leaves, chopped 2 cloves garlic, minced 5 cups peeled, diced Butternut Squash 1 cup peeled, diced all-purpose potatoes 5 cups Chicken stock 1 teaspoon Salt & Black pepper to taste 1/2 cup light or heavy Cream 1 1/2 cups diced, cooked Ham WHAT YOU DO 1. Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute. 2. Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat. 3. Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings. |
"Pavaroddy's Hearty Lentil Soup"
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INGREDIENTS: 1 Pound Dried Lentils (thoroughly washed, soaking is optional) 8 cups Chicken Broth (canned, fresh, or bouillon OK) 1 Smoked Ham Hock (or leftover Roast Pork) 1 Pound Barilla Ditalini Pasta 1 Medium Yellow Onion, diced 2 Large Carrots, diced 2 Stalks Celery, diced 4 Cloves of Garlic, minced ½ 28oz. Can Tutorosso Crushed Tomatoes ½ Cup Dry Red Italian Wine ¼ Cup Olive Oil 2 teaspoons dry Basil leaves 1 teaspoon dry Oregano leaves 2 Large Bay Leaves Salt and Pepper to taste (depending on your chicken stock's salt content) WHAT YOU DO 1. In a large soup pot, sautee onions, carrots, celery, & garlic in Olive Oil. 2. Add Ham Hock, sear until browned, deglaze pan with Dry Red Wine. 3. Add Lentils, Chicken Stock, Basil, Oregano, and Bay Leaves. 4. Bring to a boil, then a low simmer, stirring occasionally for 1 ½ hours. 5. Test Lentils for tenderness. If tender, add Crushed Tomatoes, then salt & pepper to taste. Remove Ham Hock, trim the fat, then add lean ham hock meat back to soup. Treat your dog to the bone… 6. Boil off Ditalini in separate pot, drain, add to lentil soup. 7. Serves 8 to 12, very hearty and filling. 8. What? Too much soup? Freeze half the lentils, boil half the Ditalini, enjoy the other half in two weeks. |