Friday, January 11, 2013

Delicious Crab Soup

Crab soup

3/4 cup chopped green onion, with tops
1 stalk celery, minced
1 carrot, minced
2 teaspoons minced garlic
4 tablespoons (1/2 stick) butter
6 tablespoons all-purpose flour
2 cups fish stock
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1 tsp Old Bay
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped fresh chives
Saute chopped green onion, celery, carrotand garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Using a stick blender, process till smooth.  Add sherry, Old Bay, salt and white pepper. Simmer 30 minutes. (may be made ahead to this point) Add crabmeat and simmer until piping hot; adjust seasoning (sherry, Old Bay, salt, and pepper), to taste. Serve in bowls chives.

Tuesday, January 01, 2013

Tomatillo corn soup

I cooked this soup on New Year's Eve for a light supper before a party.  I loved it. It's tart and slightly spicy, really delicious. I didn't measure, but with soup it hardly matters.

1-2 tbl olive oil
1 red onion, chopped
1/4-1/2 cup Goya sofrito
1/4 cup chopped cilantro stems
1 poblano pepper, roasted, peeled, seeded, and chopped
1/2 stalk celery, chopped
1 carrot, chopped
1-2 garlic cloves, finely minced
1 can corn or 1 pkg frozen corn
4-5 fresh tomatillos, microwaved or boiled and pureed
3-4 cups chicken stock
2 pkg goya caldo de pollo en cubitos or 2 chicken bouillon cube
1 bay leaf
1/4 cup cream
1-2 cups cooked pasta or rice

Saute onion, sofrito, pepper, cilantro stems, celery, carrot and garlic in olive oil over medium heat until onion is translucent. Add corn, tomatillos, chicken stock, chicken bouillon cubes, bay leaf, and additional water if needed. Let simmer on low 30-40 minutes.  Add cream and simmer another 10 minutes.  Add pasta or rice and serve.