RECIPE TITLE "Crabmeat
and Corn Soup "
"Uncle Bill", Burnaby
- 1/4 cup butter,
- 1/4 cup all-purpose flour,
- 2 cups whole milk, homogenized,
- 2 cups half and half cream,
- 1 3/4 cups fresh, frozen or canned kernel corn,
- 1 cup finely chopped green onions,
- 1 lb. fresh crabmeat,
- 3/4 tsp. white pepper,
- 1/2 tsp. seasoning salt,
- 1 Tbsp. soy sauce,
- 1/4 cup chopped fresh parsley.
- In a heavy bottom
cooking pot on medium heat, melt butter, add flour and stir gently until
blended; do not let it darken or go lumpy.
- Add milk gradually,
stirring gently all the while to blend, then add half and half and continue
stirring until well blended.
- Add corn and green
onions, bring to boil and cook for a few minutes until corn is tender.
- Add crabmeat, pepper,
salt and soy sauce and simmer until very hot and small bubbles form around
the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles
of chopped fresh parsley and serve immediately.
Uncle Bill's Tips: White corn is best if available. You may use 4 cobs
of fresh corn instead of frozen or canned corn. Cut the kernels off the
cob, scrape for juices, then add to soup and cook in the same manner.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat
or use half fresh and half canned. If using imitation crabmeat, chop into
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This compendium is crammed with 500 mouthwatering soups and packed with inspirational ideas for every kind of soup, broth, bisque, chowder, potage, and consommÃ©. Every page is filled with ideas and tips to ensure success. 500 Soups contains an irresistible collection of soups, broths, bisques, and chowders from sophisticated, chilled soups for summer and healthy soups for the body-conscious to hearty, warming feasts, smooth and creamy indulgences, and hot and fiery soups for the brave. With fabulous soups for every occasion, take your pick from cool and chilled, smooth and creamy, healthy and wholesome, meals in a bowl or soups that you can whip up in 20 minutes or less. With more than 500 recipes split into ten easy-to-use chapters, you are sure to find the perfect recipe whether it is for a laid-back lunch with friends and family, a soothing restorative, the ultimate in comfort food, a sophisticated starter, or just a simple supper.
|Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes
A soothing, flavourful bowl of spicy chilli, rich gumbo, blissful bisque, or steaming chowder is always welcome at mealtime. And Sunday is the perfect day to enjoy it, when you've had a chance to slow down a bit after a busy week and spend a little time in the kitchen, preparing a heart-warming meal for friends and family. "Sunday Soup" features 60 recipes (one for each Sunday and then some!) that take advantage of the natural bounty each season brings. Fall blows in with windy days that are perfect for enjoying Tortilla Soup with Chicken, Lime and Smoked Chillies, while a rich Gulf Coast Shrimp Gumbo is best for staving off the winter cold.Welcome the bounty of spring vegetables with Dreamy Creamy Artichoke Soup. When it's summer and too hot to even consider turning on the stove, chill out with Icy Cucumber Soup with Smoked Salmon and Dill. No matter what the temperature is outside, you'll be satisfied inside all year long. Author Betty Rosbottom has also included a selection of Soup-er Sides - great side dishes that will turn your bowl into a full meal. Turkey Panini with White Cheddar and Cranberry Chutney perfectly complements the Fabulous Fall Roots Soup. Roasted Pear, Walnut and Feta Salad with Baby Greens is delicious on its own, but paired with Cream of Chicken and Fennel Soup, it reaches new flavour heights. No matter what the season, "Sunday Soup" will inspire you to pull out your stockpot and start cooking.
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More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.
Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.
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Creamy bisques, fresh vegetable purées, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Purée of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granité, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm
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