Soups & Stews

Course: 
  • 2 tablespoons plus 1/2 teaspoon salt
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 2 large artichokes, 1 to 1 1/4 lb each
  • 1 lemon, halved
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup yellow onion, chopped
  • 3 tablespoons celery, finely chopped
  • 3 tablespoons carrots, peeled and finely chopped
  • 1/2 teaspoon garlic, minced
  • 1½ teaspoons fresh parsley, chopped
  • 1/4 teaspoon fresh thyme, chopped
  • 1½ tablespoons all-purpose flour
  • 2 cups chicken stock (canned low sodium chicken broth)
  • 1 pint oysters with their liquor
  • 1/4 cup dry vermouth
  • 2 tablespoons dry white wine
  • 2 tablespoons half-and-half, more as needed
  • 1½ teaspoons Worcestershire
  • 1½ teaspoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

Emeril's Oyster Artichoke Soup

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Course: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

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Course: 
  • 1½ cups turkey, diced
  • 1 quart chicken or turkey broth
  • 1 cup light cream
  • 4 tablespoons flour
  • 4 tablespoon butter
  • 1/4 teaspoon salt (approx.)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg or mace
  • 1 tablespoon parsley or chives, minced
  • 1/2 cup cooked carrots, diced (optional)
  • 1/2 cup cooked potatoes, diced (optional)

Cream of Turkey Soup

Cream of Turkey Soup

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Course: 

The broth

  • 1 small whole chicken
  • 8-12 cups water
  • 1 onion, quartered with skin on
  • 2 stalks celery
  • 10 peppercorns
  • 1 clove garlic, lightly crushed
  • 2 bay leaves
  • 1 tablespoon salt

The soup

  • 2 tablespoons chicken fat
  • 1 cup onion, diced
  • 1/2 cup  celery, diced
  • 1 cup carrots, diced
  • 1/4 cup white wine
  • 1/4 cup parsley chopped
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

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Course: 
  • 3 (5-pound) roasting chickens
  • 3 large yellow onuions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

 

 

Homemade Chicken Stock

 Homemade Chicken Stock

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  • 3 tablespoons vegetable oil
  • 3 cups chopped onions
  • 1¼ tablespoons fresh minced garlic
  • ​1/2 cup chopped green bell pepper
  • ​3/4 cup chopped celery
  • ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
  • ​1/2 cup dark roux (jarred, or see recipe here)
  • ​4 cups seafood stock from a carton, or see recipe here
  • ​8 cups water or additional stock
  • ​2 bay leaves
  • ​1 cup sliced okra (optional; see note)
  • ​1 pound Louisiana lump crabmeat, picked over for shells
  • ​3 pounds Louisiana shrimp, peeled and deveined
  • ​1 pound gumbo crabs, cracked (optional)
  • ​1/2 cup chopped green onions
  • ​salt and pepper to taste
  • hot cooked rice for serving
  • hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo 

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Broth

  • 1/2 lb Carrots, Chopped
  • 1/2 Cup Tomato Paste
  • 1/2 lb Celery Ribs, Chopped
  • 1 Gallon Shrimp or Fish Stock
  • 1/2 lb Onions, Chopped
  • 2 Cups Tomatoes, Chopped
  • 1/2 Fennel
  • 1/8 ounce Saffron
  • 1/2 Green Peppers, Chopped
  • Salt to Taste
  • 1/2 Cup Olive Oil
  • White Pepper to Taste
  • 1 tablespoon Garlic, Chopped
  • 3 Bay Leaves
  • 1/4 Cup Shallots, Chopped

Bouillabaisse Seafood Ingredients

  • 1 lb Raw Shrimp, peeled, deveined,
  • 1/2 lb Fresh Fish, Trout, Pompano
  • 1 Cup Raw Oysters Etc., cut into 1 Inch Cubes
  • 1/2 lb lump crabmeat
  • 1/2 lb Raw Scallops
  • 1/2 lb Peeled Crawfish Tail Meat
  • 18 Fresh Mussels

Broussard’s Louisiana Bouillabaisse

 Broussard’s Louisiana Bouillabaisse

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