Shrimp and curry soup is something that originally came from a New England and Soup Factory Cookbook, something I used for more than a number of good soups. And after trying it a few times and making some adjustments, it turned out to be as good a shrimp soup as I’ve ever tried. And while I tend to keep my own home made curry around, it works just as well with good ol’ curry powder from the grocery store. The main thing is to try the curry, adding more or less to suit your taste.
The secret here, by the way, is not the shrimp or the curry, but the wonderful way the soup uses okra, which adds color and otherwise just brightens up the whole soup. It’s amazing and really represents something new (for me) in a soup. Don’t even try making this without the okra.
Otherwise, while it looks like there is a lot going on here, there really isn’t much going on that you wouldn’t find in almost any good soup.by
Red-eye is one of those things that the folks in the South, particularly, can’t (or don’t) do without for very long. Me? I can usually get by ok without that good ol’ red-eye gravy, but I can tell you this: if you’ve ever had really good red-eye gravy, then eventually you’ll be back for more. It has that magnetic pull to it that you just can’t stay away from it forever. All that’s to say that it was that bacon/coffee mixture that prompted me to start looking for a great stew that could use those same flavors.
So first of all, if you’re not from the South, you probably have no idea what red-eye gravy is. In a nutshell, it’s a pork fat gravy (usually from ham, bacon or sausage) that’s made with very strong coffee. I’ve seen it used a lot of ways, but mostly it’s just served with the ham itself, and it’s great that way. But this time around, I had some beef shoulder, some veggies and I wanted to see if I could make a shoulder stew with coffee that would have some of the great red-eye taste.
That’s pretty much how it came to be, and while it may not be necessary, I made this in a slow cooker, so in the end, it really took very little effort and the taste was extremely good (though I may mess with the spices a bit more next time around). And yes, the coffee definitely comes through.by
A good sausage, a little beans and some very good cheesy tortellini are about as much as you could ask for an “Italian style” soup, one that sticks to your ribs and makes you want to go out and tackle the world. Alright fine. Maybe you don’t want to kick the world’s butt this morning, but it does fill you up and does kind of make you want to at least let the world know you’re alive. This sausage and tortellini soup does that, and more.
Better yet, this is another one of those soups that, depending on how you finish it off, you can have most of the soup made, add the tortellini at the end along with some spinach and you’re ready to go as soon as the tortellini is ready. Nice things about good soups is that they’re often flexible like that. You can get them close to finished and then unleash them at just the right second.
This soup uses some good tortellini made with three cheeses and a lovely mild Italian sausage. You can, of course use a hotter sausage and even add a few crushed red peppers to get the spice where you want it.by
All of a sudden, we’ve gone from 90-plus degrees to 80’s and now we’re barely hitting 70 degrees. It may not last, but I can tell you, it’s starting to feel like soup days are upon us and for my money, that’s a very good thing. We’ll start this week with a great southwestern chicken tortilla soup, and over the next several weeks, we’ll try out a number of other new soups and several that are, well, a bit old, as well. Not everything will be soup, of course, but for now, let’s have some fun with them.
The chicken tortilla soup is one of those “yeah, I probably don’t want this everyday,” but when you really need a real pick me up at the end of a lovely fall day, this is a winner. Oh, and yeah, it’s made in a slow cooker, so you can set it to cook in the morning, go have some fun and come home to a nice warm dinner, with just a little bit of fixin’s on the side. Really, I can’t have this soup without avocado’s but honestly, you can do a lot of stuff to this soup if you really want to do it.by
Usually, soups aren’t a summer thing, but every once in a while, you can come across something that works well just about any time of the year. That’s where this white bean and tomato soup comes into play — and it knocks the socks off the summer season, believe me.
This soup is both rich and at the same time, very light in texture. I’m not sure why it works that way, but it really does. Nothing is overstated (except maybe the shrimp) and it really works well as both a diner and lunch entree, especially if you’re hot, tired and just want a fresh, light meal with little or maybe even nothing else on the table.by
March is a great month for soups, if for no other reason than the weather is so unpredictable. A week or so ago we had a dusting of snow and the last few days have felt like early summer. A good soup, I think, sort of smooths out the temperature’s ups and downs. This sausage and gnocchi soup was inspired by something I spotted on another food blog somewhere, that used beer and brats and home-made gnocchi. My reaction to that was something along the lines of “Interesting, but this needs to be an Italian style soup.” And so I set to work.
The result was a rich tomato-vegetable broth full of the flavors imparted by the sausage, tomatoes, basil and oregano with contrasting textures of crisped sausage and soft potato gnocchi — sort of like a liquid pizza, in fact.by
When a friend suggested I try my hand at this sour meatball soup, I was skeptical, to say the least. I just didn’t think something this simple could be very good. I was soooo wrong. This is now at the top of my favorite soup lists. The flavors and aromas it produces are nothing short of amazing and to be honest, I can’t figure out how it happens.
The recipe is Romanian in origin. There it is called Ciorba De Perisoare.
The soup base is beef stock with onion, carrots, parsnips and chopped parsley (traditionally, the dish calls for lovage, a leafy herb that tastes a bit like celery), seasoned with some paprika. The meatballs are ground beef, veal and pork (your basic meatloaf mix), a little uncooked rice, minced onion and breadcrumbs. Toward the end of the simmering, a little tomato paste and either sauerkraut juice or vinegar goes in the pot (you can also use lemon juice), giving the soup its characteristic tartness.by