Archive for the Category » Soups «

Stuffed Artichoke Soup

If you spend anytime at all on social media, you’re probably familiar with the trend where someone takes a popular main course and transforms it into a soup. On any given day, you can find the likes of Cabbage Roll Soup, Cheeseburger Soup, Chicken Potpie Soup and even Lasagna Soup flooding Facebook, Pinterest and Instagram feeds. The pictures are drool-worthy and they all sound deliciously inviting. But they pale in comparison to my recent discovery of a local obsession of the same kind—Stuffed Artichoke Soup. As the name implies, this soup brings together all the garlicky, [ ... ]

Sweet Potato and Andouille Bisque

Did you know that different states have different official emblems? Many extend well beyond the familiar capitals, colors and flags. And some are rather interesting. Take for example, the tartan. Considering I’m fashion-challenged, I had no clue what a tartan was but I’ve come to learn it’s a type of plaid. As in fabric. And a bunch of states, including Louisiana, have an officially designated pattern. Oh, yes. The Pelican State’s tartan is this dark green and blue number that’s rather attractive. It’s called Louisiana Tartan. Many states also identify [ ... ]

Crawfish Bisque

Throughout South Louisiana, many families hold large crawfish boils on Good Friday then spend the better part of Holy Saturday working elbow-to-elbow preparing what is known around the region as the most time-consuming and labor-intensive dish that’s ever come out of a Cajun or Creole kitchen—Crawfish Bisque. This impressive meal is an Easter Sunday tradition for many. And there’s no better time than Holy Week to bring grandparents, parents, brothers, sisters, aunts, uncles and cousins together to share in its preparation. If you are like me, however, and don’t have an army of relatives nearby, you start [ ... ]

Cream of Mushroom Soup

If you’re anything like me, you always have a couple of cans of Campbell’s Cream of Mushroom Soup lurking in your pantry. It’s a staple that’s particularly important this time of year when many of us turn to “Umm, Umm Good” ingredients like those to complete time-honored holiday recipes. Until recently, I couldn’t imagine making Green Bean Casserole, a Shrimp Mold or Mock Oyster Dip without it. Then one day I decided, “Enough with the canned stuff!” And I began working on my own recipe. Here are three reasons why you should try it: Making Cream of Mushroom Soup from scratch [ ... ]

Crab and Corn Bisque

While a warm bowl of bisque may not appeal to many of you this time of year, I can’t think of a better way to bring together two of the summer’s most appealing ingredients, Louisiana blue crab and corn. Each serving just screams, “ Sweet sunshine!” And if you already have some rich seafood stock socked away, it will come together quickly. Like most soups, this Crab and Corn Bisque will improve in the fridge for a day or two. And because it can be successfully frozen, I highly recommend doubling the recipe so a few months down [ ... ]

Crawfish Soup

While most of the country is welcoming the arrival of spring, New Orleanians are welcoming the arrival of crawfish. In my hometown, the two are a package deal. And when Mother Nature messes with the calendar and cool temps linger, both spring and crawfish season get delayed. That was the case this year (and last, if I recall correctly). Although there were a few sightings of crawfish before Mardi Gras (which was also late), the temperamental crustaceans didn’t start running consistently until a couple of weeks ago. Now everyone’s going crazy. Finally, seafood markets [ ... ]

Creole Onion Soup

Whenever I mention Creole Onion Soup in circles outside of New Orleans, I’m often asked how it differs from French Onion Soup. Well, like many New Orleans recipes, that depends on whose Creole Onion Soup you’re eating.  If you’re savoring a bowl prepared by an old-school Creole or anyone carrying those traditions forward, the soup will likely contain some form of dairy and may even be puréed to a thick, velvety consistency.  Several references to this style of onion soup can be found in various New Orleans cookbooks. The earliest references I discovered were in my mother-in-law’s 1901 edition of [ ... ]

Vegetable Soup

I make Vegetable Soup three to four times a year on average. When I cook it, the soup fills my home with fond memories and the comforting aromas of my grandparents’ Franklin Avenue kitchen, which was around the corner from my childhood home. My grandfather, Papa, was the family vegetable soup steward. He’d make a huge pot to share with those of us who lived close by. After a half-day of slicing, dicing and simmering, Papa would ladle loving portions into a handful of the empty, glass Sanka Instant Coffee jars that lined their kitchen counters and deliver a couple [ ... ]
Category: Beef, Soups, Vegetables  Tags: ,  2 Comments

Potato and Leek Soup

New Orleans is gearing up for another busy weekend! The City is pulling out all the stops to honor its Irish heritage. There are the annual block parties at Parasol’s and Tracey’s, the Molly’s at the Market Irish Parade in the Quarter, the Irish Channel Parade Uptown, the St. Patrick’s Day Parade in Old Metairie, the Downtown Irish Club Parade, the Louisiana Irish-Italian Parade in Metairie and holiday happenings at many of the neighborhood Irish hangouts like Flanagan’s, Finn McCool’s, The Irish House, Fahy’s, The Kerry and Ryan’s. Whew! I’m exhausted just writing about all that! [ ... ]

Gumbo: Pulled Duck and Sausage Gumbo (and Super Bowl)

It’s Super Bowl week guys and even though the Saints aren’t playing in the big game this year, there’s still plenty of energy and excitement in New Orleans. Hosting the event has a little something to do with that. The City’s also smack in the middle of Carnival season (as in Mardi Gras). That equates to full celebration mode from sun up to sun down. Hoorah! One of the great things about living in or visiting a host city is being able to share in the excitement surrounding the event without having to attend the event (because we all know how expensive [ ... ]
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