re: Soup ideas?

I have two published in St Louis Days and St Louis Nights. My shrimp and corn and my seafood gumbo. Too long to type.


Heres an easy cream of crab and corn. Add subtract as you like. I had a pound of crabmeat to use up so this was it.

Chop one small onion kinda fine and saute in a stick of butter in a medium saucepan until just transluscent; add one can of corn drained, one can of cream corn (this was a couple of weeks ago and it was all I had so don't give me any shite about fresh corn) and stir until coated will and kinda heated; add about 5-6 cups of milk and bring to a simmer. Season to taste with salt and white pepper, chop some green onions and toss in and maybe some parsley. Cook for a few minutes then a corn starch slurry of about two tablespoons of cornstarch and three/four tablespoons of milk; let simmer until thickened. If too thick add milk; if not thick enough add more slurry; toss in any crabmeat you have ( I had half a pint of jumbo lump and half a pint of backfin leftover that I used) reduce heat and just let it simmer a little to heat through.

Worked for me and it took about 12 minutes.

Ministrone alla Genovese

4 tablespoons olive oil
2 ounces lean salt pork, chopped
3 cups Fagioli al vino rosso (see direction 1)
4 cups chopped raw spinich, tightly packed
1 cup potatoes, peeled and diced
1 cup shredded cabbage, tightly packed
1 leek, with bottom and green stalk removed, thinly sliced
2 medium yellow onion, chopped
2 quarts water and vino rosso water
2 teaspoons salt
1 teaspoon fresh ground pepper
1 1/2 cups uncooked linguini, broken into 1" pieces
1/2 cup Pesto alla Genovese (see direction 2)

1. Fagioli Al Vino Rossa ( kidney beans cooked in red wine). Wash and drain 1# of Kidney beans. Place in large pot and cover with 2 quarts of water and bring to a boil covered. Remove from heat and let beans soak for one hour. Drain, replace in pot with 1 1/2 quarts of fresh cold water, 2 cups dry red wine (Barolo), 6 ounces lean salt pork, a large yellow onion larded with 2 cloves. Bring to a boil, covered, and cook for 1/2 hour. Add 1 tsp salt and cook a additional 15 minutes. Drain reserving the liquid (vino rosso water), discard the onion and salt pork and set beans to the side. In skillet, fry 1/2 # coarsely chopped bacon till almost crisp. Add 1 tbls flour, bit by bit, stirring constantly so no lumps form but sauce thickens. Mix in beans and 2 tbls butter and stir until beans are thoroughly reheated.

2. Pesto Alla Genovese: In food processor, blend 1/2 cup pine nuts, 1/4 cup fresh basil, 2 tbls fresh chopped spinach, a 2 teaspoons fresh garlic, till smooth paste. Blend in 1/2 rounded cup freshly grated Fiore Sardo Cheese ( 1/4 cup if you must use Parmesan) and 6 tbls. softened butter. Then add olive oil in slow drizzle til blended. salt and pepper to taste.

3. Minestrone Soup: Heat 4 tbls olive oil in large heavy pot. Saute the salt pork in oil for 2 min., add beans, spinach, potatoes, cabbage, leek, and onions, and saute for 4 to 5 min. stirring constantly.

4. Add 2 quarts of the water mixture, salt , and pepper. Bring to a boil, then reduce to low heat and cook uncovered for 1 hour. If liquid reduces too fast add boiling water.

5. Add linguini and cook 15 minutes longer, stirring occasionally, Remove soup from heat, add the pesto, and let stand for 2 minutes, stir well and serve.


This is a Genoa minestrone....and as I said ... not simple...but it will be the best you ever tasted.

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Does anyone have a good Roasted Butternut squash soup recipe?

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i have a great one at home; i'll try to remember to post it later.