Ideas for soups or Bisque

Check the recipe book above and here's a soup thread.

LINK /

Black bean soup with a big dollop of sour cream on top.

I think I may make that this weekend.

Ive done oyster and artichoke bisque but you cant shellfish so thats out...not sure what would go well with artichoke otherwise

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Also, you can roast veggies of your choice in the oven, throw them in a pot with chicken stock and herbs/seasonings of your choice, simmer a bit, puree and add a little cream and you've got a good soup.

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I make veggie bisque like this often. Just buy whatever looks good at the farmer's market

Seafood and Brie Soup

4 tbs of butter (unsalted)
¼ cup of AP flour
1 bunch of asparagus (break at natural breaking point and then cut in about 1” pieces)
1 cup finely diced white onions
3 minced garlic cloves
1 cup of dry white wine
6 cups of seafood stock (or boil shrimp heads in chicken stock)
2 cups heavy whipping cream
Appx 8 ounces of brie cheese (rind removed and cubed)
1lb of crab (lump or claw/back fin)
1lb of shrimp (I like to use 16-22ct but use your preference)

Melt butter in a Dutch oven or stock pot over medium heat. Sprinkle in flour and stir constantly to create a blonde roux (about 10 minutes of cooking). Add onions and garlic. Sautee until vegetables are soft (about 10-15 minutes). Add white wine and stir until it is evenly mixed with the blonde roux, scrape bottom of pot to make sure nothing sticks. Add asparagus. Add seafood stock and stir. Add cream and stir until it is well mixed.
Bring to a gentle boil, but do not scorch. Reduce heat to a light boil/simmer and cook for 30 minutes until you get your desired texture.
Add brie and stir until cheese is fully melted. Add in shrimp and cook for 5 minutes before folding in crab meat and cook for an additional 3-5 minutes. Season to taste with your favorite seasonings or Cajun blends.
Add chopped green onions before serving.

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Thanks any you recommend over others?

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The roasted tomato in the link below is excellent. Roasted Tomato Soup

You can add cream to that one if you want it creamier.

The Tuscan White Bean is also excellent. You can puree it if you like, but I wouldn't add cream to it.

Tuscan White Bean

Roasted cauliflower soups are very good. Roasted anything soups are good and, as I said, you can flavor as you like and make them as thick or thin as you like. Some will be good with cream and some maybe not so much, but the pureed soups are good without it.

I believe I have a white cheddar soup in the Recipe Book. I love that soup, particularly in the Winter.

You can make the corn and crab soup I have in the Recipe Book with corn and andouille rather than seafood and it's quite good that way. I have the instructions in that recipe.