Garlic And Potato Soup

RecipeSquare-150x150 Garlic soup is delicious. After the garlic has been roasted long enough to make it soft and nutty, the sharp flavor we associate with the savory vegetable is nearly gone, and new flavors appear. This version uses a lot of garlic, but spreads it out through the agency of potatoes. It’s a great soup in the wintertime, and in the summer it can be served cold. Recipe details. . .

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Pumpkin Soup With Tasso
Creamy Soups

Pumpkin Soup With Tasso

Pumpkin Soup With Tasso Every October, people begin asking me what they can cook with all those beautiful and inexpensive pumpkins out there–especially if they have children. That’s the wrong kind for pumpkin pie, but it does make interesting savory dishes. This soup gets a bit of spice and smokiness from the tasso–the Cajun-style cured ham. (Buy the very dry, crusty, peppery kind.) It’s also a little rich. Go nuts and serve it in a pumpkin shell, if that’s not too Martha for you. 1 medium-large pumpkin, 5-7 lbs. 2…

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Red Pepper Vichyssoise

RecipeSquare-150x150 Vichyssoise, despite the French name, was invented in America, at a New York French restaurant. Another surprise (to me, anyway): all the versions of vichyssoise I’ve ever loved had ham in the recipe, although not visibly in the soup.

Classic vichyssoise is a cold leek-and-potato soup. But we don’t always have to do the classics. The late Chef Tom Cowman used to do variations with watercress, bell peppers, and other colorful infusions when he was at Restaurant Jonathan and, later, the Upperline. That idea inspires this recipe. Read entire article.

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Chestnut Soup
Creamy Soups

Chestnut Soup

Chestnut Soup If you have a chestnut tree (unlikely), if somebody gives you a bunch of chestnuts (possible), or if you see some nice-looking, inexpensive chestnuts at the store during the holiday season (you just might), this is a terrific soup than can be made from the nuts. This recipe is a variation on one I wrote from Chef Andrea’s recipe in his (and my) cookbook, La Cucina di Andrea’s. I have seen chestnuts in a number of supermarkets lately, for the first time in a few years. You’d be…

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Butternut Squash And Shrimp Bisque
Creamy Soups

Butternut Squash And Shrimp Bisque

RecipeSquare-150x150 This great wintertime soup has been a specialty at Brigtsen’s since the restaurant opened. It’s rich and convincingly peppery. The recipe calls for a little shrimp stock, which you can make from a cup or two of shrimp shells and heads with a little onion and celery, simmered for a half hour and strained. You could use any other seafood stock or just water if you don’t have the makings of stock handy. I’ve scaled the recipe back a little to use just one two-pound (or more) squash.

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Peanut Soup
Creamy Soups

Peanut Soup

Peanut Soup Peanut soup is found here and there around the South–especially the Carolinas. We don’t see it very much around New Orleans, but every now and then somebody asks me for a recipe. This recipe comes from the kitchen of my sister Lynn Fleetwood, a pretty good cook herself. The critical points in making a good peanut soup are to balance off the bitter aspect of the nuts with richness (cream, here) and spice. 1 lb. dry-roasted peanuts 6 cups chicken stock 1/4 cup minced onion 1 tsp. curry…

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Creole Yam And Corn Chowder

Creole Yam And Corn Chowder The corn crop comes in late spring and early summer in Louisiana. (At least by the standards of the Midwest, where corn stalks are traditionally supposed to be “knee high on the Fourth of July.”) It gets made into many kinds of soups and side dishes. This one conspires with Louisiana sweet potatoes (which are always in season) and the smoky, spicy andouille sausage to make a really exciting soup. Swap out the andouille for half as much Cajun tasso, and this becomes a recipe…

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Susan Spicer’s Cream of Garlic Soup

Susan Spicer’s Cream of Garlic Soup Susan Spicer, the brilliant chef-owner of Bayona, has been a friend since before she became a chef. She has one of the surest senses of taste I’ve ever encountered. This soup has been on all her menus since her earliest restaurant days, and with good reason: it’s irresistible. It’s not all that complicated to make, however, as you will find out if you try. A great garnish is to fry a few morsels of garlic in butter and float them on the surface of…

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Artichoke Cream Soup

Artichoke Cream Soup The most popular artichoke soup around New Orleans is the great herbal artichoke-oyster soup you find in restaurants. This is a completely different approach to artichoke soup–richer and more elegant. It’s for people who love the unique flavor of artichokes. They are at their best this time of year–the spring. 4 fresh artichokes 1 lemon, quartered 1 small onion, sliced 1 1/2 cups heavy cream 1/2 stick butter 2 Tbs. flour Salt and pepper 2 bay leaves 1. Wash and trim the artichokes, removing all bruised leaves…

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Crabmeat and Corn Bisque

Crabmeat and Corn Bisque Crabmeat and corn bisque is a big hit anywhere it’s served. This is my own version, distilled from recipes learned at Commander’s Palace, Vincent’s, Dakota, and a few other places. It’s delicious and rich. The recipe begins with instructions for making crab stock. If you already have it (or shrimp or crawfish or lobster) stock, just plunge ahead. This recipe can also be made with a similar amount of crawfish tails when they’re in season.` 6-8 gumbo crabs or picked crab shells 1 onion, cut into…

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Old-Style Oyster Stew

RecipeSquare-150x150 This is the oyster stew that was once common in the casual seafood restaurants, especially around West End. Like West End it self–which was totally destroyed by Hurricane Katrina–this dish is little more than a memory. But it’s a very good memory, and one we can revive in our own kitchens. The element that makes the biggest difference is the oyster water, which you can get from your oyster dealer if you give a little advance notice.

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Crab and Brie Soup

RecipeSquare-150x150 This is the signature soup of Dakota Restaurant in Covington. But calling it a soup is a stretch. It’s so thick that you could turn a spoonful upside down and it might not come out. I’d recommend serving it only when you can afford to put a lot of lump crabmeat in it. It’s very rich. Read entire article.

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