Tag Archives: soup

Corn and Crab Chowder

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This Sunday’s soup: Corn and Crab Chowder. The nice thing about this one is that it’s fast, as well as tasty.

All in all, this came out pretty well…but I didn’t get it as creamy as I’d like, and using canned crabmeat just isn’t worth it. Not that it kept us from going back for seconds (or thirds), but it didn’t live up to my hopes. I’ll have to try again when I can get some fresh, or even frozen crab. That, and I’ll increase the amount of half and half, decrease the stock, and actually use all the flour I put in the recipe. Continue reading →

A Christmas List For Ernest (and why not?)

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The CIA New Book of Soups

Not that I need any presents, but for anyone who really wants to get me something, here are some ideas. Note: used stuff is better than new stuff, for books, anyway. I’ve always been into soup, but this year I started cooking a soup a week and sharing it. I’m thinking about continuing that into the new year.

Really, I’d be happy if folks sent an eCard, or paper card, or called, or thought nice thoughts.

Italian Sausage and Fennel Soup

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I was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.

So I threw one together and it came out pretty good. Actually, it came out great.

Next time I’ll slice a few sausages up for the fun of fishing them out. Continue reading →

Cuban Black Bean Soup

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I love black bean soup, probably as much as any soup I know. This time I thought I’d take it away from the Southwestern palate I usually go for and try something more Cuban or Caribbean. Considering the ham hock I threw in, I’m not sure exactly where it wound up being from.

Word is that it turned out pretty well, though.

click on image for slide show

Images:
  • Today’s soup, Cuban black bean, though I’ve kind of got a yen to add some chipotle chili (didn’t do it though).
  • Oh yeah…and a ham hock.
  • Today weapon of choice…my Presto Multi-Cooker. The world’s fastest slowcooker. Seriously, why use a crock pot when you can saute and simmer in the same pot?
  • Damn sexy onion.
  • Damn sexy pepper. Edward Weston, eat your heart out.
  • Onion, green pepper, garlic, happily sauteing some olive oil.
  • Great little ham hock. Worth puffing and puffing that little house down for.
  • One lb black beans, soaked overnight and drained
  • Put it all together, add six cups water.
  • We get it to a boil. Then back down to a simmer and skim the foam…
  • Salted, simmering for the next three hours. Got to pop out and get cumin…
  • One heaping teaspoon cumin, making a late arrival to the party. Cuban black bean soup recipes often call for oregano, but I’m not feeling the love.
  • Black bean soup isn’t really black. Do you think I could add some octopus ink?
  • A teaspoon of vinegar for brightness.
  • A swoosh of sour cream to finish!