For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
add beef broth, water, onion soup mix and tomatoes. Bring to
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.
s heating, lay out frozen seafood mix, shrimp, and catfish on
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
mins.
Add undrained seafood to the pan and gently
Boil seafood mix in 4 to 5
eady to serve, add all seafood and cook for 3 minutes
erving bowls and cover with soup.
Pass Aioli separately
tsp of your favourite seafood; this recipe will also work with
Defrost seafood mix. Drain. Separate the squid
Heat coconut milk and chicken stock in a stockpot over medium heat for 3 minutes. Do not allow to boil.
Add the lime leaves, galangal, chillies and lemongrass.
Stir in the chicken or seafood and mushrooms. Cook until the soup just begins to boil. Turn off heat. Add the lime juice and fish sauce. Mix well. Remove and serve hot, garnished with spring onions and coriander leaves.
In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!
Pour seafood stock, wine, and olive oil
Saute onions and shallots in cooking oil. Add bell peppers, tomato sauce, diced tomatoes, corn and soups. Cook until desired consistency. Add shrimp, crawfish, fish, sausage, scallops, okra, potatoes and rice. Add seasonings (salt, pepper and Cajun seasoning salt to taste). Cook 15 minutes or until seafood and sausage are done.
Cut up all ingredients and brint to a boil in a LARGE pot.
Boil rapidly for ten minutes and then simmer until all vegetables are tender.
Season to taste with salt, pepper and any other desired herbs.
Can be cooked in a large counter top roaster or in two large crock pots for ease of cooking.
This soup can be eaten as part of the Sacred Heart diet where you eat as much of the soup each day as you wish as well as other specific ingredients each of the seven days to help with weight loss.
immer until cooked.
While soup is boiling mix grated green
ome or for gifts with recipe included: Soup Recipe: 2 c.
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