RECIPE TITLE "Potluck Seafood Soup" source: Sunset magazine Feb 1988
Makes 8 servings.-- moderate
- 2 large cans (49 oz. each) or 12 cups regular-strength chicken broth
- 24 small thin-skinned red potatoes (1 1/2-in. diameter, about 2 1/2 lb. total)
- 3 medium-size leeks, white and tender green part rinsed well and thinly sliced
- 10 to 12 clams suitable for steaming, scrubbed
- 1 lobster tail (about 3/4 lb.), meat freed from shell and cut into 1-inch cubes (optional)
- 1/2 to 1 pound skinned, firm-texture, white-flesh fish fillets, such as halibut, white seabass, or swordfish, cut into 1-inch cubes (if lobster is omitted, use larger amount)
- 1/2 pound bay scallops, rinsed well
- 1/2 pound medium-size shrimp (43 to 50 per lb.), shelled and deveined
- 1 cooked Dungeness crab (about 1 1/2 lb.), cleaned and cracked (or use another 1/2 lb. shrimp)
- Parsley sprigs
- 2 tablespoons minced parsley
- Lemon wedges, optional
In a 6- to 8-quart pan that flames won't damage, bring broth to boiling over high heat. Add potatoes and leeks; when boiling, cover and simmer until potatoes are tender when pierced, about 20 minutes. Meanwhile, in the fireplace, ignite several logs for a steady flow of heat.
On a platter or tray, arrange clams, lobster meat piled back into its shell, fish cubes, scallops, shrimp, and crab. Garnish with parsley sprigs and lemon.
Bring hot soup to the fireplace in pan (or continue to cook on the stove). Push pan close to the fire; the broth should sizzle and bubble on the side closest to the flames. For more heat, kindle small pieces of wood and stack them against the firefacing side of the pan.
Add clams to pan; cover and cook about 2 minutes. Gently drop in remaining seafood; cover. Adjust fire to keep broth sizzling on fire side of pan. Cook until clams open and chunks of fish are opaque in center (cut to test), 5 to 10 minutes. Sprinkle minced parsley into soup. Ladle soup into wide bowls; add lemon juice to taste.
In a blender or food processor, whirl 2 large eggs, 1 cup firmly packed parsley, 2 green onions, ends trimmed and chopped, 3 tablespoons lemon juice, 2 teaspoons dry basil leaves, and 1/4 teaspoon pepper until parsley is minced. With motor running, gradually add 1 cup olive or salad oil; sauce will thicken. Serve, or cover and chill up to 2 days. Serve with salad, or to add to soup to taste. Makes 2 cups.
Toasted Breadsticks and Garlic Butter
Cut each of 4 sourdough sandwich rolls (each about 6 in. long) in quarters lengthwise. Lay wedges, slightly apart, on 2 baking pans, 10- by 15-inch size.
In a 1- to 1 1/2-quart pan over medium heat, melt 1 cup (1/2 lb.) butter or margarine with 3 garlic cloves. Liberally brush cut surfaces of bread wedges with butter. Bake in a 400| oven until bread is golden brown, about 15 minutes. Offer remaining butter to dip bread into, or to add to soup to taste. Makes 16 pieces.
COPYRIGHT 1988 Sunset Publishing Corp.
|500 Soups: The Only Soup Compendium You'll Ever Need
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.
|New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup
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.
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .
* New England Clam Chowder
* Wild Mushroom and Barley Soup
* Curried Crab and Coconut Soup
* Raspberry-Nectarine Gazpacho
* Cucumber-Buttermilk Soup
|Book of Soups: More than 100 Recipes for Perfect Soups
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
|The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food
With its bold graphics, attractive cover and clear, concise recipes, Vollstedt's latest has all the signs of an interesting work. Unfortunately, unlike James Peterson's excellent primer Splendid Soups, this book gives only cursory treatment to the principals of soup- and stew-making. Moreover, the facile introductory notes rarely describe the finished dish, let alone mention technique. Vollstedt (The Big Book of Casseroles) tells readers that Bean and Beer Soup with Ham is perfect for "game watching on TV," and a broccoli, mushroom and peanut butter soup is just the thing for the "peanut butter fan." In another instance, Vollstedt assumes that her readers will not know how to pronounce "ratatouille" (the Union Street Ratatouille recipe offers a phonetic spelling), yet takes it for granted that they will know how her recipe, which calls for slow-roasting the vegetables to a gelatinous heap, differs from the classic version. Perhaps it sounds like a quibble, but the book contains many such omissions. Then there is the matter of the recipes themselves. While some of them will no doubt appeal to people with large families and their children what child wouldn't adore Spaghetti Soup? more sophisticated readers may long for, well, more sophisticated dishes.
Copyright 2001 Cahners Business Information, Inc.