11.20.2015

Two Soups: Crab Bisque & Thai Coconut Soup

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This past week, I made two soups. Woop woop, soup weather! I took no pictures of the process, but both of these soups were so good (and easy!), I thought I'd share the recipes anyway, with a few random photos.
This is our pumpkin tea cake (see previous post), topped with chocolate and pumpkin ice cream. We've been having this a lot, and enjoyed it after the crab bisque. 
Bourbon Collins for a nightcap.
This guy. What a little eater. By that I mean, he's a BIG eater. Here he's enjoying pasta with a goat sauce. He wants to eat everything we're eating, and then some. 

Crab Bisque

4 T. unsalted butter
1/2 c. minced shallots
4 large cloves garlic, minced
2 bgay leaves
1/4 c. flour
6 c. seafood stock
1-1/2 c. heavy cream
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1  14.5-oz. can fire roasted tomatoes
1/3 c. tomato paste
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
3/4 to 1 lb. fresh or thawed frozen lump crab meat (I used canned)
1/4 c. dry sherry, or dry white wine
1/3 c. minced fresh parsley

1) In a large soup pot over medium heat, melt the butter. Add shallots and garlic, and sauté until very soft, stirring regularly for 5 to 7 minutes. Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisking all the while to break up any clumping. Then pour in the remaining broth and whisk again to incorporate.
2) Turn heat up a bit to medium-high and bring broth to a boil. Then turn heat down to medium and simmer for 15 minutes. Add cream and bay leaves, and bring mixture back to simmering, stirring and scraping the pan bottom occasionally. Stir in fire roasted tomatoes and tomato paste, and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.
3) Reduce heat to medium-low and stir in the crab meat. Cook until heated through, about 5 to 10 minutes. Stir in the sherry and heat for another 2 to 3 minutes. Taste, adding more salt and pepper if needed. Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and freshly ground black pepper.

Serve with good bread.

Thai Coconut Soup
(I looked over several recipes on Pintrest, and then combined a few that I liked)

1 (14 oz) can coconut milk
2 Tbsp Thai red curry paste
3-4 cups chicken broth
1-1 1/2 lb boneless, skinless thighs
1 large carrot, sliced into thin rounds
4 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
handful of bamboo shoots
½ inch knob of fresh finger
1 tsp fish sauce
Fresh lime juice, to taste (I used almost 2 limes)
1/2 cup cilantro, chopped
Salt and pepper

1) Combine milk, curry paste, broth, chicken, carrots, ginger and lemongrass in slow cooker.
2)  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3)  Remove lemongrass and ginger.  Remove chicken and cut into small pieces or shred and then add back into the crock, along with fish sauce and bamboo to cook for another 30 minutes.
4)  Add in lime juice, salt and pepper to taste.  Ladle into serving bowls and top each bowl with a bit of cilantro.

I served this over a bit of brown rice.

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