Tag Archives: Swanson Chicken Broth

SEAFOOD SOUPS

“Asian Inspired Egg Drop Soup with Gulf Shrimp”

Leave a comment

AsianInspiredEggDropSoupGulfShrimp-I02Prep Time: 10 minutes
Cook Time: 40-45 minutes
Skill Level: Easy
Servings: 8 to 10 depending on bowl size

Ingredients
2 tablespoons unsalted butter
1 tablespoon sesame seed oil
1 carrot, thinly sliced into matchstick pieces
1 red onion, thinly sliced
2 ounces roux, peanut butter or medium color*
¼ head of cabbage, thinly sliced
3 ears of corn, cooked, removed from cob
8 cups chicken stock (Swanson is my choice)
1 teaspoon ground ginger
1-2 tablespoons soy sauce (Kikkoman preferred)
Fresh cracked black pepper to taste
Sea salt to taste
1-2 pounds wild Gulf of Mexico shrimp (Eat Gulf Seafood)
2 eggs, well beaten
Green onions, chopped (optional)

Directions
In a medium pot, place 2 tablespoons of unsalted butter and 1 tablespoon of sesame seed oil with the carrot and red onion and sauté for about 5 minutes over medium high heat while stirring periodically. Add roux and mix well, coating all vegetables; then add chicken stock and cook for a few minutes. Add the cabbage and the corn as well as ginger, soy sauce, black pepper and sea salt; cook until the cabbage is tender. Add shrimp and cook for a few more minutes until the shrimp has changed color. Slowly add the eggs while gently stirring the mixture. Ladle the soup into the bowls and top with green onions if preferred and also make sure a bottle of soy sauce is on the table. Enjoy! Bon appétit!

*Make a large amount of roux ahead of time and divide into about 8 ounces each; plastic wrap and place into the freezer. It is much easier, saving time, when planning your favorite recipe requiring roux.

Southern Recipe Courtesy of Al Cheney

SEAFOOD SOUPS

“TOMATO RICE AND SHRIMP SOUP”

Leave a comment

Prep Time: 15 minutes

"Tomato Rice and Shrimp" by Al Cheney
“Tomato Rice and Shrimp” by Al Cheney

Cook Time: 50 minutes to 1 hour
Skill Level: Easy
Servings: 8 bowls

Ingredients
3 Bay Leaves
3 tablespoons unsalted Butter
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 Carrot, peeled, chopped into small cubes
3 Celery stalks, chopped into small cubes
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
2 cans Diced Tomatoes (14.5 oz. each)
1 can Tomato Paste (6 oz.)
2 tablespoons Honey
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
1 teaspoon dried Basil
½ teaspoon Herbs de Provence
1 teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 teaspoon Fresh Rosemary, finely minced
1 cup Heavy Cream or regular cream
8 oz. frozen Green Beans (after emulsion)
3 Fresh Roma Tomatoes, chopped (after emulsion)
3 cups Cooked Rice (after emulsion)
1 pound uncooked medium Shrimp (after emulsion)
¼ teaspoon ground bay leaves (after emulsion)
½ teaspoon Old Bay Seasoning (after emulsion)

Preparation
Add EVOO, unsalted butter, Bay leaves, carrot, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add diced tomatoes, tomato paste, honey, chicken broth as well as basil, herbs de Provence, oregano, fresh cracked black pepper, sea salt and rosemary. Stir until mixed thoroughly, cover and cook over medium heat for about 15-20 minutes. Then pour cream and stir thoroughly. Remove Bay leaves and emulsion blend the ingredients.

Add green beans, Roma tomatoes, rice and shrimp as well as ¼ teaspoon ground Bay leaves and ½ teaspoon Old Bay Seasoning. Cover and cook on medium heat, stirring occasionally, for about 25 minutes.

Ladle into bowls, add fresh chopped cilantro or parsley on top if preferred, and enjoy! Bon Appétit!

SOUPS WITH HAM

“HAM, PEAS & POTATO HERB SOUP”

Leave a comment

"Ham, Peas & Potato Herb Soup" Recipe Courtesy Al Cheney
“Ham, Peas & Potato Herb Soup” Recipe Courtesy Al Cheney

Prep Time: 15 minutes
Cook Time: 1 hour
Skill Level: Easy
Servings: 8 bowls

Ingredients
3 tablespoons unsalted Butter
½ teaspoon ground Bay Leaves
2 Carrots, chopped small
4 Celery stalks, chopped small
1 Vidalia onion, chopped small
3 Garlic cloves, finely minced
7 ¼ cups Chicken broth (4 cans, 14.5 oz. each, Swanson is my choice)
½ teaspoon ground Coriander
2 teaspoons Herbes de Provence
¼ teaspoon dried Oregano
Fresh cracked black pepper to your particular taste
Sea salt to your particular taste
1 cup Heavy Cream
¼ cup Flour
1 pound center cut Ham, pan fried until slightly browned, cut into small cubes
12 oz. frozen Peas
5 Russet Potatoes, peeled and cut into small cubes
Sharp Cheddar Cheese, shredded (optional)

Preparation
Add unsalted butter, ground Bay leaves, carrots, celery, garlic and onion to a large pot, mixed well over medium heat for about 5 minutes. Add chicken broth as well as coriander, herbs de Provence, oregano, fresh cracked black pepper and sea salt. Stir until mixed thoroughly, cover and cook for about 25 minutes.

While the soup mixture is cooking, whisk the heavy cream and flour in a small pot over medium heat until thicken and remove from heat; also brown the ham in a frying pan and cut into small cubes and discard any bones and excess fat. After soup mixture has cooked, gradually stir in the heavy cream and flour mixture in order to thoroughly dissolve into the soup mixture. Use an emulsion blender to mix until creamy.

Add ham, peas and potatoes and cook covered on medium heat, stirring occasionally, for about 25 minutes or until potatoes are tender.

Ladle into bowls, add shredded cheese on top if preferred, and enjoy! Bon Appétit!

Recipe Courtesy of Real Estate Appraiser Al Cheney in Alabama, 11 February 2015

VEGETABLE SOUPS

Creamy Broccoli Squash Soup

Leave a comment

CREAMY BROCCOLI SQUASH SOUP
CREAMY BROCCOLI SQUASH SOUP

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Skill Level: Easy
Servings: 8-10 depending on bowl size

Ingredients
1 ½ to 2 lbs. Broccoli florets, cut into smaller pieces, discard stems
2 lbs. Yellow squash, peeled, chopped
2 Bay leaves
1 Carrot, chopped
4 Garlic cloves, finely minced
1 teaspoon fresh Ginger, peeled, finely minced
1 Vidalia or Yellow onion, chopped
4 tablespoons unsalted Butter
7 ¼ cups Chicken Broth (Four 14.5 oz. cans; Swanson is my choice)
½ teaspoon dried Basil
Fresh Cracked Black Pepper to taste
¼ teaspoon ground Nutmeg
½ teaspoon dried Oregano
Sea Salt to taste
½ cup Heavy Cream
8 ounces Mascarpone cheese
Sharp cheddar cheese for garnish (optional)

Directions
In a large pot, add two Bay leaves, carrots, garlic, fresh ginger, onion and unsalted butter. Sauté the vegetables for about 5 minutes on medium high heat while occasionally stirring.

Add chicken broth and chopped yellow squash and season with basil, fresh cracked black pepper, nutmeg, oregano and sea salt. Continue cooking on medium-high heat for about 15 to 20 minutes until tender. Stir in heavy cream and Mascarpone cheese until mixed thoroughly. Remove the Bay leaves and discard. Emulsion blend until creamy and free of large chunks of vegetables.

Add the broccoli florets and continue cooking for another 15 to 20 minutes. Taste and, if desired, adjust with fresh cracked black pepper and sea salt to your particular taste.

Ladle into bowls and, if desired, sprinkle a sharp cheddar cheese in each bowl.

Bon appétit!

Recipe Courtesy of Al Cheney
http://www.CheneyAppraisalServices.com/