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Started By
Message
Help me create a soup out of the following ingredients
Posted on 4/7/20 at 1:40 pm
Posted on 4/7/20 at 1:40 pm
This is what I have on hand
Aromatics:
Onions, garlic, and all different colors of bell peppers (red, green, orange, yellow)
Seafood:
Lump crab meat and crawfish tails (I'll probably just use one or the other)
Liquids:
Chicken stock, seafood stock, and a full assortment of dairy: whole milk, sour cream, honduran cream, mexican cream, whipping cream
Other stuff I could throw in:
Corn and that's pretty much it
I have a full pantry of spices, seasoning blends, hot sauce and the like as well
So I'm looking to make either a creamy crawfish or crab soup obviously but this is uncharted territory for me. Would I need to make a light roux for something like this?
Aromatics:
Onions, garlic, and all different colors of bell peppers (red, green, orange, yellow)
Seafood:
Lump crab meat and crawfish tails (I'll probably just use one or the other)
Liquids:
Chicken stock, seafood stock, and a full assortment of dairy: whole milk, sour cream, honduran cream, mexican cream, whipping cream
Other stuff I could throw in:
Corn and that's pretty much it
I have a full pantry of spices, seasoning blends, hot sauce and the like as well
So I'm looking to make either a creamy crawfish or crab soup obviously but this is uncharted territory for me. Would I need to make a light roux for something like this?
9
Posted on 4/7/20 at 1:41 pm to Powerman
Bisque with a light roux.
Posted on 4/7/20 at 1:43 pm to Powerman
Go on-line and look up "Cajun Ninja After The Boil Soup" to get a base line on how it's done.
You sound like you're using several of the ingredients he uses in his soup.
And yes, to have a creamy, rich soup with some umph to it, I'd definitely make a blonde roux to start things off.
Forgot to mention, this is a video, so there's no mistaking what he's doing.
You sound like you're using several of the ingredients he uses in his soup.
And yes, to have a creamy, rich soup with some umph to it, I'd definitely make a blonde roux to start things off.
Forgot to mention, this is a video, so there's no mistaking what he's doing.
This post was edited on 4/7/20 at 1:45 pm
Posted on 4/7/20 at 1:51 pm to Powerman
Brown your aromatics. Deglaze with stock. Add a bit of cream. Hit with immersion blender. Reduce. Add corn and seafood. Season to taste
This post was edited on 4/7/20 at 1:59 pm
Posted on 4/7/20 at 2:12 pm to Caplewood
Forgot to mention I picked up some white wine at the store that I thought about deglazing with or mixing in with the liquid
Don't know how much that would really enhance things
Don't know how much that would really enhance things
Posted on 4/7/20 at 2:23 pm to Powerman
Pick one, crawfish or crab. Use the other to make an appetizer or salad.
—sauté aromatics, deglaze with white wine.
—make a small, blond roux; add milk and cream, simmer and whisk until bubbly.
—add reserved aromatics and seafood and season with a drop or two of liquid crab boil.
This is the basic outline; you can embellish with relevant spices (nutmeg is nice w crab) or add in the corn you have on hand.
—sauté aromatics, deglaze with white wine.
—make a small, blond roux; add milk and cream, simmer and whisk until bubbly.
—add reserved aromatics and seafood and season with a drop or two of liquid crab boil.
This is the basic outline; you can embellish with relevant spices (nutmeg is nice w crab) or add in the corn you have on hand.
Posted on 4/7/20 at 2:28 pm to Powerman
Yea deglaze your aromatics with wine and reduce to au sec then continue as I listed
Posted on 4/7/20 at 2:36 pm to Powerman
Throw all that shite in a pot. It will be fine.
Posted on 4/7/20 at 2:38 pm to Powerman
Go with the bisque. Should be pretty easy.
Posted on 4/7/20 at 2:43 pm to BengalBen
(no message)
This post was edited on 2/2/21 at 4:43 am
Posted on 4/7/20 at 2:47 pm to Caplewood
quote:
Brown your aromatics. Deglaze with stock. Add a bit of cream. Hit with immersion blender. Reduce. Add corn and seafood. Season to taste
This. Delicious.
Posted on 4/7/20 at 2:50 pm to Powerman
I would make a crab and corn bisque.
Posted on 4/7/20 at 3:33 pm to TH03
quote:
This. Delicious.
Probably what you consider gumbo
Posted on 4/7/20 at 4:05 pm to Caplewood
quote:
Brown your aromatics. Deglaze with stock. Add a bit of cream. Hit with immersion blender. Reduce. Add corn and seafood. Season to taste
Don’t forget the umami
Posted on 4/7/20 at 4:16 pm to Powerman
Brie ? Canned artichokes?
Posted on 4/7/20 at 4:52 pm to Lester Earl
quote:
Don’t forget the umami
I've got some fish sauce and bonito flakes I could add for that
Posted on 4/7/20 at 5:03 pm to Powerman
Posted on 4/7/20 at 5:06 pm to tommy2tone1999
That’s a weird cross board melt.
Posted on 4/7/20 at 6:03 pm to michael corleone
Don't have any cheese or artichokes. Got it simmering now. I'll post some pics later but it's looking promising
Posted on 4/7/20 at 6:51 pm to Lester Earl
I assume the stock he is using has msg in it
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