INGREDIENTS: (VEGETARIAN STYLE, ELIMINATE THE CHICKEN AND USE VEGTABLE BASE OR YOUR OWN BY SIMMERING CELERY, CARROTS, ONIONS, PARSNIPS, AND ANY
OTHER VEGTABLES YOU LIKE AND MAKE YOUR OWN VEGTABLE STOCK)
1 whole chicken (for vegetarian style eliminate the chicken and use
Penzeys Vegtable Base or equivilent)
2 to 3 pounds of shrimp (40 to 60 to a pound)
1 qt half and half
16 oz heavy cream
2 carrots peeled and minced
2 stalks of celery, minced
2 to 3 shallots peeled and minced or 1 lg onion minced
8 oz of crushed tomatoes
1 bunch of fresh thyme (remove after soup is done)
3 bay leaves (remove after soup is done)
1 tsp salt and 1 tsp pepper
4 to 6 oz of brandy
1 stick of butter cut into small pieces
1/2 cup of virgin olive oil
16 oz of Pinot Grigio white wine
(could be white dry wine also)
1 tsp of saffron
optional:
1(6oz) lobster tail cooked and (cut into small pieces)
(gives an added flavor to this dish)
10 drops of red and 10 drops of
yellow food coloring
DIRECTIONS:
1. put the whole chicken in about
2 qts of water in a soup pot with the
3 tab of Millers or equiv. soup base and
cook for 1 1/2 hrs remove chicken
save chicken stock (VEG STYLE, ELIMINATE
CHICKEN AND CHICKEN BASE AND put
3 tab of Penzeys Veg Base or equiv or a box of
veg stock
2. put 8 oz of virgin olive oil and 1 stick
of butter in a lg fry pan and making sure
the shrimp is dry and fry 1/2 the shrimp
with the tails on until almost done; add the
saffron to the shrimp and stir in (set shrimp aside)
3. add the other half of the shrimp and
this is the time to add the lobster and
cook until done (more saffron if you have it)
(set aside separate from first shrimp and save
the oil in the pan for frying the vegtables; add
a little more oil and butter if necessary)
4. remove tails from all the shrimp and
put them in a small pan with 16 oz of
water and cook about 20 minutes or so
and strain flavored juice into the soup pot
5. in the fry pan, add minced carrots, minced shallots or onion,
and cook until translucent
6. add 8 oz of crushed tomatoes to the pan of
vegtables
7. add the salt and pepper
8. put the first shrimp into a blender
and mix until medium ground
9. cut the second shrimp and optioinal lobster
into small pieces and add to the soup pot
10. add the ground shrimp to the soup pot
11. add the wine, and chicken stock to the
soup pot
12. add the half and half and the heavy cream
to the soup pot and stir until incorporated
13. cook soup over moderate heat over a defuser
continually stiring until it is done (about a half
an hour or so)
13. add the optional food coloring and stir in well
(cream colored soup is better than white soup)
14. taste for flavor and salt (add an additional tab of
Millers soup base or so until your satisfied with
flavor and salt
15. this will serve 8 to 10 people generously (ENJOY)
OTHER VEGTABLES YOU LIKE AND MAKE YOUR OWN VEGTABLE STOCK)
1 whole chicken (for vegetarian style eliminate the chicken and use
Penzeys Vegtable Base or equivilent)
2 to 3 pounds of shrimp (40 to 60 to a pound)
1 qt half and half
16 oz heavy cream
2 carrots peeled and minced
2 stalks of celery, minced
2 to 3 shallots peeled and minced or 1 lg onion minced
8 oz of crushed tomatoes
1 bunch of fresh thyme (remove after soup is done)
3 bay leaves (remove after soup is done)
1 tsp salt and 1 tsp pepper
4 to 6 oz of brandy
1 stick of butter cut into small pieces
1/2 cup of virgin olive oil
16 oz of Pinot Grigio white wine
(could be white dry wine also)
1 tsp of saffron
optional:
1(6oz) lobster tail cooked and (cut into small pieces)
(gives an added flavor to this dish)
10 drops of red and 10 drops of
yellow food coloring
DIRECTIONS:
1. put the whole chicken in about
2 qts of water in a soup pot with the
3 tab of Millers or equiv. soup base and
cook for 1 1/2 hrs remove chicken
save chicken stock (VEG STYLE, ELIMINATE
CHICKEN AND CHICKEN BASE AND put
3 tab of Penzeys Veg Base or equiv or a box of
veg stock
2. put 8 oz of virgin olive oil and 1 stick
of butter in a lg fry pan and making sure
the shrimp is dry and fry 1/2 the shrimp
with the tails on until almost done; add the
saffron to the shrimp and stir in (set shrimp aside)
3. add the other half of the shrimp and
this is the time to add the lobster and
cook until done (more saffron if you have it)
(set aside separate from first shrimp and save
the oil in the pan for frying the vegtables; add
a little more oil and butter if necessary)
4. remove tails from all the shrimp and
put them in a small pan with 16 oz of
water and cook about 20 minutes or so
and strain flavored juice into the soup pot
5. in the fry pan, add minced carrots, minced shallots or onion,
and cook until translucent
6. add 8 oz of crushed tomatoes to the pan of
vegtables
7. add the salt and pepper
8. put the first shrimp into a blender
and mix until medium ground
9. cut the second shrimp and optioinal lobster
into small pieces and add to the soup pot
10. add the ground shrimp to the soup pot
11. add the wine, and chicken stock to the
soup pot
12. add the half and half and the heavy cream
to the soup pot and stir until incorporated
13. cook soup over moderate heat over a defuser
continually stiring until it is done (about a half
an hour or so)
13. add the optional food coloring and stir in well
(cream colored soup is better than white soup)
14. taste for flavor and salt (add an additional tab of
Millers soup base or so until your satisfied with
flavor and salt
15. this will serve 8 to 10 people generously (ENJOY)
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