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.
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.
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
s heating, lay out frozen seafood mix, shrimp, and catfish on
Boil seafood mix in 4 to 5
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.
he soup at a later time if you like.
Add seafood
Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
Add corn and peas; simmer 10 minutes more.
Add crabmeat and simmer until hot. Serve.
add beef broth, water, onion soup mix and tomatoes. Bring to
reen onions and parsley. When soup is done, add the shrimp
Prepare Spicy Seasoning Mix. Store in airtight
In a large saucepan, saute the onion and celery in butter until tender.
Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Discard bay leaf.
Add pasta to the soup; cook, uncovered, until tender.
Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.
Oil a large saucepan then place over medium heat. Add harissa paste and finely chopped cilantro stems. Cook for 3 mins, or until fragrant. Add dried soup mix, tomato soup and 8 cups water. Bring to a boil then reduce heat and simmer, uncovered, for 30 mins, or until soup mix is tender. Remove from heat and stir in cilantro leaves. Season to taste and serve.
Heat the oil in a large saucepan, add the onion and garlic and saute for 3-4 mins, stirring. Add the rice and mix well. Mix in the beans, tomatoes and stock. Bring to a boil and simmer for 15-20 mins, until the rice is cooked. Season to taste.
To warm tortilla chips, preheat the oven to 300\u00b0F. Spread the tortilla chips on a baking sheet and bake for 2-3 mins. Divide the soup between 4 bowls and serve with tortilla chips.
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
erving bowls and cover with soup.
Pass Aioli separately
nd serve with the Spicy Dipping Sauce.
Spicy Dipping Sauce: Combine
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Shed the fake crab in a bowl and stir in the miracle whip, seafood cocktail sauce, worcestershire, lemon juice and celery. Line tortillas with a leaf of romaine lettuce. Divide the crab mixture and cucumbers equally on top of lettuce leaf. Roll and serve.
* Equal parts chili sauce and hot horseradish.