TALK TKL KITCHEN - Week of 11-03-97
Thanksgiving Soups
Broccoli, Onion and Cheese Soup
garlic soup
Fresh Mushroom Bisque
Pumpkin Shrimp bisque
Sweet Potato Soup
Crockpot French Onion Soup
Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
Pasta E fa*gioli
Chorizo Soup with Kale and Sweet Potatoes
Hearty Beef and Vegetable Soup with Barley
To Die For Fish Chowder
Courtbouillon
Cream of asparagus soup with Morels
Cuban Pumpkin Soup
Potato Soup (Austria)
French Onion Soup (France)
Clam Chowder
Italian Clam Chowder
Manhattan Clam Chowder
Salmon Chowder
Crab and Corn Chowder
Crab Bisque
Crab Bisque (Quick Version)
Quick Mongol Soup
Apples in Soup Tip
Vicki,La (07:45:40 am) : From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5 tbsp. butter
2 large Bermuda onions, thinly sliced
1/4 tsp. freshly ground black pepper
3 sprigs of fresh thyme
1 tbsp. sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tbsp. all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 tsp. dry mustard
1/8 tsp. freshly grated nutmeg
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tbsp. of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tbsp. butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
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kelton (3:46:14 pm) : garlic soup
1/4 cup minced or diced garlic
16 oz chicken stock
salt and pepper
tab of butter
add butter to pot and melt
add garlic
lightly brown garlic
add chicken stock
heat stock and garlic(do not boil)
salt and pepper if desired
just before serving add some green
onions
its great and easy
note: if you brown the garlic darker
before adding the chicken stock
the stronger the garlic taste will
become.
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Betsy-TKL (4:38:53 pm) :
Date: Wed, 2 Nov 1994 14:10:00 -1000
From: Miss Information Lisa.Sepa@MCCADA.MAUICC.HAWAII.EDU
Subject: recipe: soup: Fresh Mushroom Bisque
Fresh Mushroom Bisque
From A Taste of Aloha
serves 6
1/2 lb butter
3/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1/2 c chopped onion
2 T lemon juice
4 T flour
4 c chicken broth
1 1/2 t salt
1/4 t pepper
2 c Half and Half (or light cream)
Saute mushrooms, garlic and onion in butter for 3 minutes. Add lemon juice.
Mix flour in a small amount of the chicken broth to prevent lumps and add
along with the remaining ingredients to mushroom mixture. Simmer for 15
minutes. Do not boil. Garnish and serve.
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Bill,DC (5:53:41 pm) : * Exported from MasterCook *
Pumpkin Shrimp bisque
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 ounces butter
1 each onion -- finely chopped
1 cup leeks, white part only -- finely chopped
2 pounds pumpkin puree -- canned
7 cups chicken stock
1/2 cup parsley -- fresh chopped
3 cups milk
to taste salt and pepper
to taste ground nutmeg
1 pound baby shrimp -- thawed
In a large pot, melt the butter. Saute the onions and leeks for 8-10
minutes, or until soft and golden. Stir in the pumpkin . Add the chicken
stock and chopped parsley. Simmer over low heat for 15-20 minutes. Stir in
milk. Add the salt, pepper, and nutmeg and simmer for 10 minutes more, do
not boil.
Add the shrimp and cook for 1 minute more.
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Bill,DC (6:12:28 pm) : * Exported from MasterCook *
Sweet Potato Soup
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 tbsp. flour
2 quarts ice water
2 1/2 pounds sweet potato
as needed boiling water
1/2 tsp. salt
1 tsp. ginger -- shredded
1 pint milk
1 pint half and half
1/4 cup sugar
1 tbsp. brandy
2 tsp. mint -- chopped
Mix together the flour and ice water in a large container. Peel the sweet
potatoes, cut them in half, then drop them immediately into the ice water.
Let them stand in the water for 5 minutes. Remove them form the cold water
and put them into a stock pot. Cove with boiling water and add the salt and
fresh ginger. Boil until the potatoes are very tender. Remove the potatoes,
reserving the liquid. Put the potatoes into a food processor and process
until the potatoes are whipped and light, about 1 minute.
Pour the whipped potatoes into a stock pot and blend enough of the reserved
cooking liquid to smooth out the potatoes to a thick soup consistency. Add
the rest of the ingredients, except the mint. Cook over low heat until the
soup comes together and is heated throughout. Do Not Boil. Before the soup
is served, add the mint.
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Betsy-TKL (6:42:35 pm) :
Date: Wed, 20 Apr 1994 16:47:00 +1000
From: ERIKA LANGHAM E.LANGHAM@QUT.EDU.AU
Crockpot French Onion Soup
8 cups beef stock
3 cups thinly sliced onions
1/4 cup butter
1 1/2 tsp salt
1 tbsp. sugar
2 tbsp. flour
1/4 cup dry vermouth or brandy
1 cup grated parmesan cheese
Pour stock in crockpot, cover and set on high. Cook onions slowly in pan in
butter. Cover and allow to cook for about 15 minutes. Uncover and add salt,
sugar and flour. Stir well. Add to stock in Crockpot. Cover and cook on low
for 6 - 8 hours or high for 3. Add vermouth or brandy. Serve parmesan
separately.
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Betsy-TKL (8:03:49 pm) :
Title: Clear Spinach Soup (Korean Malgun Sigumchi Kuk)
Categories: Appetizers, Korean, Soups, Ethnic
Yield: 4 servings
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
4 c Water
1/2 lb Ground beef
1 tsp. Soy sauce
1 tb Salt
Dash pepper
1. Wash the spinach thoroughly and trim off the thick stems. Chop the
scallion. Mince the garlic.
2. Bring the water to a boil. Add the meat and bring to a second boil.
Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and
pepper. Lower the flame and simmer for 10 minutes. Serve immediately.
From: The Korean Cookbook, By Judy Hyun.
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CarolB, Fl (8:13:15 pm) : Subject:
Sun, 26 Oct 1997 01:59:27 -0500
From: Yolanda de Ortega
PASTA E fa*gIOLI
1 pound (2 1/2 to 3 cups) dried beans (great northern, white cannelloni,
cranberry, pink, or black-eyed peas)
4 carrots, sliced in rounds
1 cup celery tops, plus stalks if needed
2 tbsp. tomato paste or 6 tbsp. tomato puree
1/4 cup oil (part olive preferred)
1 1/2 tsp salt
2 cups uncooked whole wheat spaghetti, broken into 1 inch pieces
grated parmesan cheese (optional)
Combine beans in a 3 quart pot with twice their volume of water, bring to a
boil for 1 minute, cover, remove from heat, and let stand for 1 to 2 hours
to swell. Or, prepare according to standard long-soaking or quick-freezer
soaking directions.
After soaking, return beans to a boil, cover, and cook over low heat for 1
hour, or until almost tender.
Add carrots, celery, tomato paste, oil, and salt, replace cover, and
continue to cook until tender, 45 minutes to 1 1/2 hours, depending on
bean. Beans should be very soft and surrounded by thick, rich gravy. If
they dry out during cooking, add additional water.
Shortly before serving, cook spaghetti in boiling salted water until
tender, about 12 minutes. Drain.
Mound on top of beans to serve. Add grated cheese at the table.
Note: The amount of oil can be reduced or even omitted, but this will
affect the richness of the gravy. You can use 6 cups cooked beans instead
of 1 pound dried. Add vegetables and seasoning as directed and cook for 45
minutes to 1 hour until quite tender. Be sure to adjust the salt if beans
are presalted.
Serves 6.
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Bill,DC (8:16:19 pm) : * Exported from MasterCook *
Chorizo Soup with Kale and Sweet Potatoes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Chorizo sausage
1/2 cup olive oil
1 1/3 pints onion -- chopped
3 tbsp. garlic -- minced
2 each bay leaf
4 each sweet potato -- peeled and cut in eighths
1 head kale -- washed & chopped
1 quart Italian plum tomatoes -- drained
2 quarts chicken stock
1 tbsp. thyme -- fresh
1 tsp. crushed red pepper
to taste salt and pepper
Preheat oven to 350 degrees. Roast Chorizo until it has some color. About 5
minutes per side.
In a large pot, heat the olive oil over medium heat. Add the onions and
saute until they are translucent, about 5-7 minutes. Add the garlic and bay
leaves, and cook an additional 2 minutes.
Add the sweet potatoes, kale, tomatoes, chicken stock, thyme and red pepper
flakes, salt and pepper to taste. Bring soup to a boil, and use a ladle to
skim off any foamy substance or grease that comes to the surface. Reduce the
heat and simmer for 30 minutes.
Cut the Chorizo into bite-size pieces, add them to the soup, and serve.
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Bill,DC (8:29:19 pm) : * Exported from MasterCook *
Hearty Beef and Vegetable Soup with Barley
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 tbsp. oil
1 pound beef stew meat
1 cup onion -- finely chopped
1 tsp. garlic -- minced
1 pound tomatoes, canned (juice reserved) -- diced
1 1/4 pounds potato -- peeled & Large diced
1 cup celery -- chopped
1 cup carrots -- sliced
1 cup pearled barley
1 cup shredded cabbage
2 each bay leaf
1 tsp. dried basil
5 1/2 cups beef stock
1 cup water
2 1/3 cups mixed vegetables
Heat oil in heavy pot over medium high heat. Add beef and cook until brown,
stirring occasionally, about 8 minutes. Add onion and garlic and saute until
onion is tender, about 5 minutes. Stir in tomatoes with juices and all
remaining ingredients except the frozen mixed vegetables. Cover and simmer
until meat is tender, about 1 hour and 10 minutes.
(Can be made up to 3 days ahead. Cover and refrigerate. Rewarm over medium
heat before continuing.)
Stir in frozen vegetables. Cover and simmer until vegetables are tender,
about 10 minutes. Serve.
TO DIE FOR FISH CHOWDER
From: Maryan, NZ - 11-03-97
Makes 6-8 servings
6 oz butter, divided use
1 medium carrot, finely diced
1 medium onion, finely diced
1 stalk celery, finely diced
12 mussels
12 oysters
8 oz white fish
8 oz shrimp
2 tablespoons brandy
1/2 cup flour
1 tsp. salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp. prepared mustard
9 oz cream
1/4 cup chopped fresh parsley
Lemon juice, to taste
Salt and pepper, to taste
Ground cayenne pepper, for garnish
Melt 2 ounces butter in a deep pan. Add vegetables and brown.
Chop seafood and add to pan. Add brandy and flambe.
Make white sauce by melting the 4 ounces butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk.
Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. When the seafood is cooked, add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.
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Vicki,La (9:01:16 pm) : This recipe comes from "River Road Recipes,"
published by the Baton
Rouge Junior League.
COURTBOUILLON
5 pound catfish (red snapper in original)
1 cup water
salt and pepper
1 cup bacon drippings
1 large onion, chopped
1 bell pepper, chopped
6 stalks celery, chopped
1 can tomato paste
1 can water
1 cup either red or white dry wine
Salt, black pepper, and red pepper to taste
1/4 cup Worcestershire sauce
Small bunch of green onions, chopped
Small bunch of parsley, chopped
6 bay leaves
Good size pinch sweet basil
1/4 tsp. oregano
Cut the fine, meaty part of the fish into two inch squares and set
aside. Cook the remainder of the fish--the head, bones, and small bits
of meat thereon--in 1 cup of seasoned water to make fish stock. Remove
head and bones; reserve stock containing small bits of meat.
GRAVY: In an iron pot, saute the onion, celery, and bell pepper in the
bacon drippings very, very slowly until vegetables appear almost
congealed, but not browned. Add tomato paste, can of water, and the
cooled fish stock. Add the wine and the remaining seasonings. Add garlic
and herbs. Cook for two hours at a very low temperature. Then add the
squares of fish which form the individual servings. Cook *only* 20
minutes after adding fish. Serve over hot rice. Serves 6 to 8.
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Vicki,La (9:03:33 pm) : Recipe via Meal-Master (tm) v7.07
Title: Morels, Cream of asparagus soup with ...
Categories: Soups
Servings: 4
8 Thin green asparagus spears
6 Fat green asparagus spears,
-- about 10 cm (4 in) long
1 Shallot, medium-sized
100 g Fresh morels (3 1/2 oz) or
-- 15 g (1/2 oz) dried ones
100 g Unsalted butter (3 1/2 oz)
200 ml Double cream (scant 1/2 pint
Salt
Pepper
Cayenne
Preparation
Clean the asparagus spears and cook the thin ones for about 5 minutes and
the fat ones for about 10 minutes in boiling salted water. Drain both
kinds and reserve the water in which they cooked. Cut off the tips of the
eight thin spears and set them aside for the garnish.
Peel and chop the shallot finely. Wash the morels CAREFULLY and cut them
into quarters (if you are using dried ones, soak them in water for at
least half an hour before this step).
Heat half the butter in a saucepan. Add two-thirds of the chopped shallot
and color in the butter. Add the six fat asparagus spears and 200 ml (a
scant 1/2 pint) of their reserved cooking water. Bring to the boil.
Add the cream and reduce it by boiling fast for 2 minutes. Liquify the
soup with 30g (1 oz) of the remaining butter. Wash out the saucepan.
Strain the liquified soup through a fine sieve. Season with salt, pepper
and cayenne, and return it to the cleaned saucepan. Set it aside.
Finishing
Reheat the thin asparagus tips by warming them through in a little of
their cooking liquid. Reheat the asparagus soup.
Put the morels, the rest of the chopped shallot and the remaining 20 g
(3/4 oz) butter into a small saucepan. Season with a little salt and cook
gently. The morels will exude a little liquid. Leave them to cook until
they have given off all their liquid, at which stage they will be done.
Take them off the heat.
Serving
Put a ladleful of the soup into each soup-plate. Garnish the center of
each one with a share of morels and two asparagus tips.
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Maryan, NZ (9:12:41 pm) : CUBAN PUMPKIN SOUP
serves 4-6
1 oz butter
1 onion, diced
2 pounds peeled and diced pumpkin
2 tsp. diced Chile pepper
5 cups chicken stock
2 springs fresh thyme
salt and freshly ground pepper
1/2 cup cream
SPICED CREAM TOPPING:
1/2 cup cream
1/4 tsp. each ground cumin, coriander, cayenne pepper
Chopped chives
Melt butter in a heavy sauce pan and saute the onion until tender. Add the
pumpkin, chile pepper, stock, thyme, salt and pepper. Cover and simmer until
the pumpkin is tender. Puree until smooth. Before serving, stir in the cream.
To make the topping, lightly whip the cream with the seasonings. Ladle the
soup into bowls and top with a little of the whipped cream and some chopped
chives.
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Margaret, MA (00:11:40 am) :
Potato Soup (Austria)
2 pounds. boiling potatoes
6 Tbs. butter
1 cup chopped celery
1/4 cup diced parsnips
1 cup finely chopped onions
1 cup diced carrots
2 Tbs. flour
1 qt. chicken broth
1/4 tsp. marjoram
1/2 tsp. salt
pepper
1/2 cup chopped mushrooms
1.Cook unpeeled potatoes in boiling water, then peel and dice.
2. Melt butter in large pot, add potatoes, celery, parsnips, onions and
carrots and cook about 10 minutes. Sprinkle with flour and stir well.
3. Add broth, salt, pepper and mushrooms and bring to a boil, stirring.
Reduce heat and simmer 25 to 30 minutes.
From: Memorex Library, International Recipes
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Margaret, MA (00:12:36 am) :
French Onion Soup (France)
4 Tbs. butter
2 Tbs. vegetable oil
2 pounds. onions, thinly sliced (about 7 cups)
3 Tbs. flour
2 quarts. beef stock
12 slices French bread, toasted
1 cup grated cheese - a combination of Parmesan and Swiss
1. Melt butter and oil in a heavy saucepan. Add onions and saute over low
heat until onions are golden brown, about 40 minutes.
2. Sprinkle onions with flour, and cook, stirring, for 2 or 3 minutes. Add
beef stock and simmer for 30 to 40 minutes. Taste for seasoning and add salt
and pepper, if needed.
3. To serve, ladle into ovenproof bowls. Top with a slice of French bread
and grated cheese. Bake at 375 degrees. for 10 to 20 minutes, or until cheese
has melted. Then place under the broiler for a few minutes to brown.
From: Memorex Library, International Recipes
CLAM CHOWDER
Source: Elizabeth Powell
From: Bill,DC
Makes 4 servings
4 ounces salt pork, diced
1 small onion, finely chopped
1/4 cup diced celery
3 medium potatoes, peeled and chopped
1 cup clam juice
1 cup water
Salt and black pepper, to taste
1/4 tsp. ground thyme
2 cups milk
2 cups light cream
4 dozen large clams
In a large soup kettle, brown salt pork and remove salt pork from kettle. In rendered fat, saute onions and celery until tender.
Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender.
Stir in milk, cream, and clams. Heat through to cook clams, but do not boil.
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Bill,DC (7:09:45 pm) : * Exported from MasterCook *
Italian Clam Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Dishes Soups
Amount Measure Ingredient -- Preparation Method
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3 tbsp. olive oil
1 cup onion -- diced
1 tsp. garlic -- minced
7/8 pound plum tomatoes, diced -- canned
3 cups clam juice
1/2 pound red potatoes -- large diced
1 tsp. dried oregano
2 1/3 cups chopped clams
1 pinch cayenne pepper
salt -- to taste
In a large pot, heat the olive oil over medium heat. Add the onion and cook
until softened, about 4 minutes. Add the garlic and cook 1 minute more. Add
tomatoes and clam juice. Bring to a boil.
Add potatoes and oregano, cover and cook for 20 minutes, or until potatoes
are tender. Add clams and heat through, about 1 minute.
Adjust seasonings with salt and cayenne pepper.
Serve.
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Bill,DC (7:12:16 pm) : * Exported from MasterCook *
Manhattan Clam Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2/3 cup bacon -- diced
2 cups onions -- diced
1 1/2 cups celery -- diced
5 tsp. parsley -- fresh chopped
1 1/2 cups water
1 1/4 pints clam juice
1 1/2 cups potatoes -- diced
3/4 cup clams -- chopped
1 1/2 pounds diced tomato -- canned
3/4 each bay leaf
to taste salt and pepper
3/4 tsp. dried thyme
In a large pot, fry the diced bacon until almost crisp; push aside in the
pan and saute the onions, saute until tender, about 7-10 minutes. Add the
celery and parsley, cook for 5 minutes more.
Add the clam juice, potatoes, water, tomatoes with their liquid, bay leaf,
and thyme. Heat to a boil and reduce heat to a low simmer; simmer for 15
minutes stirring often, add clams and potatoes and cook for 5 minutes more.
Taste and adjust seasonings.
SALMON CHOWDER
From: Bill,DC - 11-03-97
1/8 cup butter
1 cup minced onion
1/2 bunch leeks, minced
1/3 cup minced fennel
1/2 cup flour
6 2/3 cups fish stock
2 1/4 cups diced potatoes
Salt and pepper, to taste
1 pound salmon, boned and skinned, diced
1 cup milk
1/2 cup heavy (whipping) cream
2 1/3 tbsp. fresh chopped dill
Melt the butter in a large skillet. Add the onion, leeks and fennel; cook over medium heat until softened, 5-8 minutes, stirring occasionally.
Stir in the flour. Reduce the heat to low and cook, stirring occasionally, for about 3 minutes.
Add the stock and potatoes. Season to taste with salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender, about 20 minutes.
Add the salmon and simmer until just cooked, about 3-5 minutes.
Stir in milk, cream and dill. Cook just until warmed through. Do not boil or agitate soup or salmon will break apart. Adjust seasonings if necessary and serve.
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Bill,DC (7:17:28 pm) : * Exported from MasterCook *
Crab and Corn Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
3 1/4 cups onions -- chopped
2 1/4 tbsp. garlic -- chopped
5 cups corn -- thawed
1 1/2 pounds diced tomato
1/2 cup basil -- fresh chopped
1/4 cup parsley -- fresh chopped
1 tbsp. oregano -- fresh chopped
2 1/4 tsp. thyme -- fresh chopped
1 tsp. old bay seasoning
1/2 tsp. bay leaf -- crumbled
1/2 tsp. cayenne
4 1/2 cups clam juice
1 2/3 cups heavy cream
1 pound crab meat -- picked clean
1 tbsp. butter -- softened
1 tbsp. flour
Melt the first quantity butter in large pot over medium high heat. Add
onions and garlic and saute until tender, about 8 minutes.
Add 2/3 of the corn and saute for 5 minutes. Add tomatoes, basil, parsley,
oregano, thyme, old bay, bay leaves and cayenne pepper. Stir 2 minutes.
Puree remaining corn with some of the clam juice in a blender; add mixture
to pot. Add the rest of the clam juice and the cream. Simmer about 20
Mix second quantity of butter (softened) and the flour together in a bowl,
mix into a paste. Drop paste by spoonfuls into chowder, stirring until
incorporated. Simmer until thickened, stirring frequently, about 5-10
minutes.
Once the flour taste has cooked out. Stir in the crab meat being careful not
to break up the lumps.
Season to taste with salt and pepper.
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Betsy-TKL (10:04:04 am) :
Crab Bisque
From: Morten's Recipe Collection
Ingredients (5 servings)
2 tbsp. Butter
1 tsp. Onion, finely chopped
1 tbsp. Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tbsp. Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt
In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes more.
Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area - Newick's
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Betsy-TKL (10:07:30 am) :
Here's a quick version:
Crab Bisque
Serves 8
1 can (10.5 oz.) Campbell's mushroom soup
1 can (10.5 oz.) Campbell's tomato soup (condensed)
1 can (5 oz.) crab meat
1 soup can milk
paprika to taste
curry powder to taste
Salt and pepper to taste
1 tbsp. dry sherry or white wine
Combine all ingredients in pot.
Simmer on low heat; stirring frequently.
Add tbsp. dry sherry or wine to bisque just before serving. Serve hot.
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Margaret, MA (10:25:53 am) : Pita - here an other quick soup for you.
* Exported from MasterCook *
Quick Mongol Soup
Recipe By : A Book of Curries and Chutneys --William B Templeton Veach
Serving Size : 6 Preparation Time :0:00
Categories : Book Indian
Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 Can Pea Soup
1/2 Can Tomato Soup
2 C Milk Or Stock
1 Tsp Curry Powder
1/2 C Heavy Cream
Salt And Pepper -- To Taste
Combine soups, stock and curry powder and bring to a slow boil. Simmer 3 to
4 minutes, add cream and it needed salt and pepper. Serve hot or chilled.
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Liliane, OH (3:25:32 pm) : Apples added to chicken soups
and stews is delicious too.
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