Friday Night Special - Savory Lump Crab Soup

About this Recipe 

Savory Lump Crab Soup is one of my favorites. It's quick and easy to make with ingredients from your pantry. 

Prep Time: 10

Cooking Time:15

Servings: 6

Ingredients

• 2 tbsp Olive Oil
• 4 Cloves of Garlic mince
• 1/2 white onions diced
• 2 cups of Low Sodium Chicken Broth
• 14.5 ounce can of Dice tomatoes
• 1 medium baking potato diced
• 1cup fresh or frozen corn
• 1/2 medium Red Bell Peppers diced
• 1/2 medium Green Bell Peppers diced
• 1/4 cup fresh diced Red Chili Peppers
• 1 tbsp Old Bay Seasoning
• 16 ounces Lump Crab Meat

Directions

    Step 1

Add olive oil, garlic, onions, and sauté for about 2 minutes or until translucent in a medium-sized soup pot over medium heat. Then, add chicken broth, tomatoes, and potatoes and let them simmer for about 5 minutes.

Step 2

 Add corn, red, green, and chili peppers, and let simmer for 2 - 3 minutes.  Then add Old Bay seasoning and season to taste with salt and pepper. Add the crab meat, being careful not to break up the lumps. Let simmer for about 2 more minutes.

Step 3

Ladle soup in bowls, garnish with chopped chives, and serve with your favorite French bread.

Cooking From the Pantry - Bay Scallop Chowder

Cooking from the Pantry - Creamy Bay Scallop Chowder.   I love making soups and chowders, fall season will be here soon and it will be time pull the soup and chowder recipes that will warm your soul with wonderful flavors.

Servings: 8   Prep Time: 10   Cooking Time: 20   Total time: 30 Minutes

 Ingredients

            Star of the Show

• 1 1/2 pounds Bay Scallops

 

From the Pantry

• 2 tbsp Olive Oil
• 2 cup low sodium chicken broth ( divided )
• 1 10 oz can Campbell's Condensed Cream of Shrimp Soup
• 1/4 cup Fairbanks Dry Sherry or Cooking Sherry
• 2 tbsp corned starch
• 1 tbsp Old Bay Seasoning
• 1/2 tsp Nutmeg

      From the Refrigerator

• 1/2 cup Fat Free Milk
• 4 oz Cream Cheese 1/3 less fat (soften)
• 2 tbsp unsalted butter
• 1/2 cup bell peppers - ( red, yellow and green) diced
• 1/2 white onion (diced)
• 2 medium baking potatoes ( diced in small cubes)
• 1/4 cup fresh parsley (chopped)
• Garnish - diced scallions, red & green chili peppers (sliced)

  Utensils and Cookware

• 1 large sauté pan
• 3 - 5 quart soup pot
• cooking spoons and measuring utensils
• Large Soup Tureen and small soup bowls

 Step #1

In large sauté pan, medium high, add olive oil and unsalted butter.  Then add onions and garlic, sauté until tender.  Add bay scallops and sauté until translucent (about 2 - 3 minutes).  Remove from heat and set aside.

Step #2

In 3 - 5 quart soup pot , medium high ( in this order) add 1 3/4 cup chicken broth ( hold back 1/4 cup of broth to combine with corned starch). Then add diced potatoes and let cooked for about 3 - 5 minutes or until the potatoes are fork tender (do not over cook). Now add milk, cream of shrimp soup, and cream cheese.  Blend well,  be careful not to breakup or mash potatoes.  Let simmer for another 2 - 3 minutes.

Step #3

Add sherry, old bay seasoning, and nutmeg. Season with salt and pepper to taste. Then add scallops with garlic and onions to the chowder base. At this time, check for thickness. Combine corned starch and 1/4 cup of chicken broth to make a slurry, then pour the slurry into the chowder. Now add diced bell peppers and fresh chopped parsley and let the chowder simmer for about another 5 to 8 minutes.

Step #4

Serve chowder in soup tureen and garnish with sliced chili peppers and scallops.  Serve with crackers or fresh French bread.  Enjoy

Ringing Out the Old Year - Dinner 12-31-2011

Lemon Blueberry Cheesecake

Herb Roasted Sweet Potatoes

Savory Crab & Sausage Bread Pudding

Chicken Marsala

Black-Eye Peas

Spicy Collards with Rainbow Bell Peppers

Dinner is served - Happy New Year

Creamy Turnip Soup

Wonderful Fresh Turnips

There are so many vegetables that are overlooked and underrated.  Today I am spotlighting " Turnips".  My mother used turnips when fixing greens and other the veggies and she could not get us to eat them.  She once tried to persuade us that they were just like potatoes,  but she could not fool us.  Now I love the flavor of Turnips and they are very good in soups and stews. So I hope this recipe will enticed you try Turnips.  Enjoy!

Prep Time:15

Cooking Time: 20

Servings: 6

Main Ingredient

 

Ingredients

·       1 pound White Turnips (about 4 medium - peeled and cubed)

·       3 cups vegetable broth (low sodium)

·       3 tablespoons of unsalted butter

·       1 Small white onion, chopped

·       4 cloves garlic (chopped)

·       1/2 cup Instant Mashed Potatoes

·       1teaspoon Nutmeg

·       1 tablespoon Honey

·       4 ounces of Philadelphia Cream Cheese (Whipped)

·       2 tablespoons Fresh Parsley chopped

Creamy Turnip Soup

 

Steps

1.    Wash turnips, then peel and cut into cubes, about 1/2 inche thick. Just make sure the cubes are cut the same size so that they can evenly cook.

2.    In a stock pot (about 3 - 5 quart) pour vegetable broth and bring to a boil.

3.    Then add turnips, butter, onions, garlic and reduce heat, let simmer for 15 minutes or until fork tender.

4.    Remove from heat and let cool for a few minutes. Be careful when placing hot items in the blender as steam can blow the lid off.  

5.    Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey and blend on medium speed until smooth, then add Philadelphia Cream Cheese and blend well.

6.    Return soup to pot and let simmer for about 2 - 3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend.  Ladle soup into bowls and garnish with chopped scallions and additional parsley if desire.

Related articles

• Friday Night Special - Savory Lump Crab Soup (cwcafetoday.blogspot.com)
• Potato Leek Soup (threecleversisters.com)
• Creamy Cauliflower Soup (pkcooks.wordpress.com)