This flavorful bisque is perfect for warming you during a cold winter. It also would be great as an appetizer for your Christmas or New Year's Eve celebration. A bisque is a type of creamy soup that is made with shellfish. This bisque uses shrimp as the shellfish component. The other main component of this seafood bisque is the cod. I got this wonderful recipe from Betty Crocker's 2004 Holiday publication, and it is definitely a keeper! The added basil pesto is what makes this dish extra special as it adds a richness to it. This seafood bisque is so good you might be tempted to pour it over pasta as a sauce! Now there's a thought...
I used store bought pesto, but feel free to make your own.
As you dish up the soup, sprinkle chopped fresh basil leaves and a little freshly shredded parmesan cheese on each serving.
Preparation time is 15 minutes. Total time is 25 minutes.
Click here for a printable version of this recipe.
This is my favorite part about left over turkey - making soup! I have been making this soup for over 25 years, and I hope to be making it for many more years to come! It is a delight to the eyes and to the taste buds. I served this soup to a large family gathering not to long ago, and everyone loved this meal. Serve it with crusty artisan bread, and it makes a hearty meal that will fill up anyone. If you have never made stock, I encourage you to give it a try. It is very easy to do; you just need some extra time for it to simmer on the stove top. The homemade turkey stock is a perfect base for the other ingredients in the soup, and everything together makes for a winning combination that you and your family will love!
After the meat is removed from the carcass, you may need to break the carcass for it to fit in your pot. The longer the stock ingredients simmer, the more flavor the liquid will have. Let it simmer for at least 2 hour...
Butternut squash is a favorite autumn vegetable that is especially tasty in soups. I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque. If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try. Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!
It is not recommended that you use fat free half and half. For the best results when making this bisque, please use regular half and half.
Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).
Preparation time is 15 minutes. Cook time is 30 minutes. Cool time is 15 minutes.
Click here for a printable version of this recipe.
I have had this Summer Squash Soup recipe for many years. It was just sitting in my file waiting for me to use it! Now, I wish I hadn't waited so long to use it as it is delicious! It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup. The recipe makes the most of fresh summer herbs and garden squash. Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper. I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!
Preparation time is 30 minutes. Cook time is 15 minutes. Total time is 45 minutes.
6 cups chicken broth or vegetable broth
3 cups water
2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)
In honor of Mardi Gras (Tuesday, February 28th), I used Cajun Style Andouille smoked sausage in this soup. I buy the all natural brand that has no nitrates and no artificial ingredients. The sausage lends a nice kick to the soup, but I find that it does not overwhelm the overall flavor of the dish. I love to make corn bread (look for it on Thursday's post) as it complements the soup. It is a great pairing! So this Fat Tuesday (also known as Mardi Gras Day or Shrove Day), go and celebrate by spicing up the holiday with this awesome soup!
Bon Appetit Chéri
1. As you cook and sauté your vegetables, you may need to adjust the heat level on your stove-top. If the bottom of your Dutch oven (very large heavy pot) is browning too much, you need to lower your heat.
2. After browning your sausage, drain the excess fat on paper towels.
3. Be careful of splattering grease when browning your sausage. Ouch!
My family loves this soup, and I love to make it. You might wonder why? It is so easy to prepare! It is what I call a dump soup. You dump all the ingredients in a pot and voila (wala)! This soup is great for busy days when you don't have tons of time to cook, but you still want something good and healthy.
Another reason why I like this soup is that you can make it vegetarian. So if you have family or friends that are vegetarian, this is a great dish to make! It tastes just as good as a vegetarian dish as it does otherwise. All you need to do to make it vegetarian is replace the chicken broth with vegetable broth and make sure to get vegetarian refried beans.
Chipotle in adobe sauce comes in a small can. You can find it in the Mexican aisle of the grocery store. This recipe uses very little of the can. I put the remaining chipotle chilies in small freezer bags, dividing out the sauce evenly. They freeze great! I can pull them out of the fre...