In December my sister introduced me to a delicious soup. It was published in the Saint John's Cookbook (blue spiral) and was submitted by Kh. Barbara Dunaway who just passed away in January. Memory Eternal.
This soup is very versatile and it's the spices that make it surprisingly good. I'm not a big soup fan, but this one sure hits the spot.
I'm posting this for Shelley as we were just talking about this soup the other day and I made it tonight for supper with some french bread and we shared it with a friend.
As usual I'll post the recipe and what I did or optionals in parentheses. I quadrupled this recipe so we'd have leftovers. Don't skimp on the spices when enlarging a recipe so much. Skimp on the Tabasco sauce, don't ever quadruple spicy stuff!!! Take it from me, I learned the hard way.
Barb's Seafood Soup
Saute in some oil:
1/2 c celery, chopped
1/2 c carrot, chopped
1/2 c onion, chopped
1 clove garlic, minced
Then add:
1 can stewed or diced tomatoes or 3-4 fresh tomatoes
4 cups chicken or veggie broth
1 cup water
1T parsley
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp cumin
2 T Worcestershire sauce
1 T brown sugar
1 T vinegar
2 T catsup
1/2 tsp salt (this was my addition, you may not need it if you use a salty canned salmon)
3 dashes of Tabasco sauce (light if kids, put bottle on table with soup)
Simmer 30 minutes then add:
1/2 c rice (I also put in some millet, could add any grain)
Simmer 30 minutes more, check grain for doneness
Then add:
1/2 c zucchini, or spinach, or peas, or broccoli, or beet greens, etc or a combo of something (I put in beet greens and broccoli)
2 cups of cooked seafood (scallop, shrimp, crab, lobster, halibut, salmon, etc)
Cook 'till veggies are tender.
Serve with chopped tomatoes if desired and crunchy bread for dipping.
This soup is very versatile and it's the spices that make it surprisingly good. I'm not a big soup fan, but this one sure hits the spot.
I'm posting this for Shelley as we were just talking about this soup the other day and I made it tonight for supper with some french bread and we shared it with a friend.
As usual I'll post the recipe and what I did or optionals in parentheses. I quadrupled this recipe so we'd have leftovers. Don't skimp on the spices when enlarging a recipe so much. Skimp on the Tabasco sauce, don't ever quadruple spicy stuff!!! Take it from me, I learned the hard way.
Barb's Seafood Soup
Saute in some oil:
1/2 c celery, chopped
1/2 c carrot, chopped
1/2 c onion, chopped
1 clove garlic, minced
Then add:
1 can stewed or diced tomatoes or 3-4 fresh tomatoes
4 cups chicken or veggie broth
1 cup water
1T parsley
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp cumin
2 T Worcestershire sauce
1 T brown sugar
1 T vinegar
2 T catsup
1/2 tsp salt (this was my addition, you may not need it if you use a salty canned salmon)
3 dashes of Tabasco sauce (light if kids, put bottle on table with soup)
Simmer 30 minutes then add:
1/2 c rice (I also put in some millet, could add any grain)
Simmer 30 minutes more, check grain for doneness
Then add:
1/2 c zucchini, or spinach, or peas, or broccoli, or beet greens, etc or a combo of something (I put in beet greens and broccoli)
2 cups of cooked seafood (scallop, shrimp, crab, lobster, halibut, salmon, etc)
Cook 'till veggies are tender.
Serve with chopped tomatoes if desired and crunchy bread for dipping.
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