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Lobster Bisque

14 Sep

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The lobsters were on sale last week so opportunity knocked.

I did eat two but saved the rest including all the shells.

By the way I did have them cooked at the store, I did not eat them raw.

I remove all the legs.

Clean the bodies of any meat and the delicious roe.

Pick all the meat out of the rest of the claws and tails but save the shells.

Take the shells, bodies and legs from four lobsters and place them in 10 cups of water.

Season the water with 4 heaping tablespoons of powdered chicken consommé soup seasoning .

Let everything come to a boil and then simmer down to about 7 or 8 cups of broth.

This takes about one hour.

Strain everything into a big bowl and discard all the shells.

Make sure you strain the broth well because nothing is worse then getting a shell.

Now that your pot is empty, wash it out and use it to finish making the bisque.

Melt 6 tablespoons of butter

Add one large diced onion  and 2 cloves of minced garlic

Cook slowly till everything is soft.

Add 1/2 cup of flour and mix well about 3 minutes. Stir all the time to make sure the flour does not burn.

Add one small can of tomato paste and mix well

Add one cup of the broth to dissolve the paste then add the rest of the broth to the flour mixture.

Add 1 /1/2 cups of cream or 1/2 and 1/2 and mix well

Melt another 4 tablespoons of butter in a small pot.

Add 2 cups lobster meat cut into spoon size pieces.

Coat the lobster with the butter.

Add 3 tablespoons lemon juice, one tablespoon diced tarragon, 1/4 teaspoon ground nutmeg.

Add to the broth.

Season now with your salt and pepper because the lobster broth can be salty.

Instead of adding more cream, thicken the soup with the instant mashed potatoes.

I add one tablespoon for every cup of liquid.

I don’t usually use the potato flakes in bisque because I like it very smooth.

Top the bisque with larger pieces of lobster.

This is a real treat and not as fattening as a true bisque but not low calorie.

I like the chunks of lobster but if you want a velvet smooth bisque just put it into your food processor till it is smooth.

The bigger chunks look pretty on top of the soup.

 

 

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Fish Chowder

25 Aug

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This has to be the the most delicious meal ever.

Now that I am old I love soup so I make it a lot.

I wait for the cod or haddock to go on sale, make a big pot and freeze the leftovers.

2 pounds of cod cut into 1/2 inch to one inch pieces.

One small package of diced pancetta or 4 slices of bacon.

I prefer the pancetta.

One tablespoon butter

One diced large onion

One to two stalks of diced celery with the top greens

48 ounces of good chicken broth

16 ounces half and half

One cup of whole milk

6 potatoes, cut into 1/2 inch cubes and cooked in salted water. If the skin on the potato is thin I usually keep it on.

One cup of instant mashed potato flakes

Two big handfuls of fresh baby spinach

One teaspoon ground black pepper

2  chicken bouillon cubes, crushed

Boil the potatoes in the salted water, drain and set aside.

Heat the one tablespoon of oil and add the pancetta.

Cook till you have a nice brown color.

Take out of the pan and set aside.

Add the tablespoon of butter, celery and onion in the same pot.

Cook till everything is soft but not brown.

Add the broth, drained potatoes and pancetta and bring to a slow boil.

Lower the heat and add the cod and let it cook for five minutes.

Add the milk and 1/2 and 1/2.

Cook till everything is hot.

Add the bouillon and pepper then the potato flakes.

Stir gently to mix the flakes into the soup.

It will thicken the soup right away.

Taste to adjust your salt but with the bouillon cubes you probably will not need any more salt.

Put the spinach into the chowder just before you are serving it.

I cant believe what a big bowl I ate.

Garnish with shrimp, popcorn or croutons.

Fish Broccoli Soup

9 May

IMG_0646I’m trying so hard to eat clean and this is another success.

Two tablespoons olive oil

One large chopped onion or two medium.

Four cloves chopped garlic

Two stalks chopped celery

32 ounces low sodium chicken broth

1 1/2 tablespoons powdered chicken  soup

1 1/2 pounds to 2 pounds haddock cut into bite size cubes the size of a quarter.

2 medium potatoes sliced very thin

1/2 teaspoon tumeric

2 cups frozen broccoli flowerets

1/2 cup chopped fresh parsley only use fresh

1/2 teaspoon black pepper

Heat the oil in a soup pan.

Add the onion, garlic and celery. Cook on medium till soft.

Add the chicken broth, powdered soup and potatoes.

Cook till the potatoes are cooked about ten minutes..

Add the tumeric

Add the cubed fish and turn the heat to low and poach the fish about 15 minutes.

Add the broccoli till it is cooked and bright green about six minutes.

Stir in the fresh parsley and  black pepper.

Do not cook the parsley. It tastes so good fresh.

I served this with garlic croutons.

OMG this is good.

 

 

Breakfast Udon Noodles

10 Mar

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It was one of those cold winter mornings when all I wanted was something warm.

Since I have become my Mom, I love soup.

I have become a fan of the packaged Udon noodles that you can buy in the produce department of any grocery store.

One package of udon noodles

3 cups chicken stock

Three baby bok choy cut into one inch pieces

One diced scallion

One 1/2 inch slice of ginger

One cup cooked chopped broccoli

Shredded carrots are optional

One fried egg

Boil the broth with the ginger

Add the noodles

Cook till they are warm and soft

Add the bok choy, broccoli and scallions

Cook till everything is nice and warm

Put the noodles in a bowl with the vegetables

Add enough broth to come half  way up the noodles

Top with the egg

Add hot sauce

Pour yourself a cup of leftover broth instead of tea

I love this and put any leftover vegetables into it.

Chicken Soup with Rice and Ginger

14 Feb

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This is a little different than regular chicken soup but still good.

One boneless chicken breast

Two tablespoons butter or olive oil

One cup chopped carrots

1/2 cup chopped celery

One cup chopped onions

2 cloves diced garlic

1/2 cup white or brown rice

One inch of grated fresh ginger

Six cups of water

2 tablespoons chicken powdered consume

1/2 teaspoon turmeric

One teaspoon sesame oil

1/4 teaspoon black pepper

One handful of sugar snap peas or regular frozen peas

Put the butter and chicken with 1/2 teaspoon of salt in a  pot and brown  both sides.

Add the onion, garlic, carrots and celery

Slowly cook till the vegetables are soft

Add the water, rice, consume, pepper, turmeric, ginger and sesame oil

Stir everything.

Bring to a boil for five minutes

Remove the chicken and shred it and then return it to the pot.

Cover and simmer till the rice is cooked

Put the peas into the soup and enjoy

You can also add a beaten egg after you take it off the stove but I don’t.

This is just a quick chicken rice soup for any time.

Make sure you adjust the salt to your taste.

Add or delete anything but keep the onions, carrots, celery and ginger

 

 

Meatball Soup

31 Jan

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This is a great soup because you can add or delete anything.

I keep it pretty basic because I always try to use what I have and this is full of basic staples.

1/4 cup olive oil

2 large chopped onions

4 cloves chopped garlic

3 diced celery ribs including the green tops

3 large diced carrots

2 bags of frozen Italian blend cut vegetables.  This includes broccoli, carrots, cauliflower and flat green beans.

Do not use the one with red peppers because the flavor of the red peppers are too strong

6 skinless chicken thighs

Ten cups of water

One tablespoon salt

2 large  chicken bouillon cubes or four small

50 mini meatballs either homemade or store bought.

One  drained can of small white beans

5 ounces of fresh spinach

Parmesan cheese for the topping

Dice the onions, celery and carrots and set aside

Put the ten cups of water in a soup pot

Add the salt and chicken and boil for at least twenty minutes

The chicken should fall off the bone

Take the chicken  out of the water and let it cool just a little.

Shred the chicken and set it aside

Strain the water into a bowl to so all the sediment on the bottom of the pan is discarded

SAVE THE WATER

Place the olive oil in the bottom of the pot and add the celery, onions, garlic and carrots

Cook until the vegetables are soft about five to ten minutes

Add the water from the boiled chicken and the bouillon cubes

Bring to a boil and add the frozen vegetables

After five minutes add the chicken, fresh spinach, white beans and the meatballs

Let everything simmer and serve with hot bread.

Add salt and pepper to taste

I have found out, threw trial and error, that when I add the pasta or rice to a soup it absorbs all the broth so now I make it and serve it on the side.

I like orzo or noodles with this soup

Since everyone if watching their weight I didn’t add any pasta.

 

 

Cod Soup

19 Jan

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I am trying to eat clean.

This soup is very clean so I can justify the Hersey Kisses I just ate.

Two tablespoons butter

2o small  sliced carrots

2 stalks sliced celery

3 cubed  cooked potatoes

One diced onion

2 cloves diced garlic

6 cups chicken broth

One inch of grated ginger

One diced zucchini

2 pounds cubed cod

3 diced scallions

One baby diced bok choy

Salt and pepper to taste

2 teaspoons cream or 1/2 and 1/2  for every cup of soup (optional)

Melt the butter

Add the onion, garlic, carrots and celery

Cook till the vegetables are soft

Add the chicken broth, potatoes and ginger and bring to a boil

Add the cod and bring down to a simmer

Cook for five minutes

Add the bok choy , zucchini and scallions

Let everything simmer for ten minutes

Adjust the salt and pepper now

If you want a cream soup this is when you can add the cream or 1/2 and 1/2.

Serve with a small sandwich or salad.

Very good