Creamy Zuppa Toscana

Creamy Zuppa Toscana
  1. 3 cans (14 ounces) Chicken broth
  2. 2 cups heavy cream
  3. 1 lb Italian Sausage
  4. 1/2 pound bacon
  5. 4 russet potatoes
  6. 1 medium onion diced
  7. 2 garlic cloves minced
  8. 2 1/2 cups kale or chopped spinach
  9. salt and pepper to taste
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, bacon and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.

Maryland Crab Soup

Maryland Crab Soup
  1. 1 bay leaf
  2. 1 cup chopped celery
  3. 1 cup chopped onion
  4. 1 cup yellow corn
  5. 1 quart beef broth
  6. 1 quart chicken broth
  7. 28 oz whole tomatoes
  8. crab meat
  9. cooked crab claws
  10. optional old bay seasoning or ground cayenne pepper
  1. cook everything until vegetables are tender
  2. add crab meat and claws and serve
  3. optionally add old bay seasoning to taste

Creamy Leek Soup

Creamy Leek Soup
  1. 1 lb bacon
  2. 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  3. 2 medium onions, chopped
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp white pepper
  7. 1/2 stick unsalted butter
  8. 2 medium boiling potatoes (6 ounces)
  9. 4 cups chicken broth (24 fluid ounces)
  10. 2 cups water
  11. 1 Turkish bay leaf or 1/2 California
  12. 1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
  13. 2 cloves garlic, chopped
  14. 1/2 cup chilled heavy cream
  1. Cut raw bacon into bits
  2. In large pot, cook bacon until very brown, remove & pat dry
  3. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  4. Discard all but 1 Tbs grease from pan
  5. Add butter
  6. Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
  7. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
  8. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  9. Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
  10. Discard bay leaf.
  11. Blend 1/2 soup in blender or food processor, return to pot.
  12. Reheat and add cream and bacon (saving some for garnish)
  13. Server garnished with crumpled bacon and parsley.
  1. Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.

Turkey Bean Soup

Turkey Bean Soup
  1. 2 medium onions
  2. 6 garlic cloves, minced
  3. 3 pounds left over cooked turkey
  4. 9 cups chicken broth
  5. 2 teaspoons dried oregano
  6. 1 28-ounce can diced tomatoes in juice
  7. 3 carrots, peeled, chopped
  8. 1 cup chopped celery
  9. 1 cup orzo
  10. 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
  11. 1/2 cup thinly sliced fresh basil
  1. Add everything except turkey, orzo, beans, and basil to a large pot. Simmer a good long while.
  2. Add beans and cook on low about 1 hour.
  3. Add turkey, orzo, and basil. Cook on low about 15 minutes.
  4. Remove from heat and serve immediately.
  1. Refrigerate or freeze leftovers.

Shrimp Lemongrass Soup

Shrimp Lemongrass Soup
  1. 1 stalk lemongrass
  2. 6 slices gingerroot
  3. 1 lime
  4. 5 medium garlic cloves.
  5. 2 small red chilies
  6. 4 cups shrimp bisque
  7. 6 ounces tomatoes, cut into chunks
  8. 4 ounces white mushrooms, sliced
  9. 25 medium raw shrimp, peeled and de-viened with tails on
  10. 2 tablespoons cilantro
  1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Bruise the chilies, cut them in half, scoop out and discard the seeds. Slice the garlic very thinly.
  2. Bring the shrimp bisque to boil.
  3. Add lemongrass, ginger, garlic, tomatoes, mushrooms, and squeeze out 1/4 of the lime into the bisque.
  4. Boil 10 minutes.
  5. Add shrimp.
  6. Cook for 2-3 minutes until shrimp turns pink.
  7. Add remaining lime to taste or serve as a garnish.
  8. Garnish with cilantro and serve immediately.

Chicken, Sausage, and Shrimp Gumbo

Chicken, Sausage, and Shrimp Gumbo
  1. 1 cup vegetable oil
  2. 1 cup all purpose flour
  3. 4 large onions, chopped (about 4 cups)
  4. 3 red bell peppers, seeded, chopped (about 4 cups)
  5. 8 celery stalks, chopped (about 4 cups)
  6. 1 garlic bulb, chopped
  7. 1/2 cup chopped fresh thyme
  8. 6 bay leaves
  9. 1 Tbs sassafras
  10. 2 28-ounce cans diced tomatoes with juice
  11. 4 cups clam juice
  12. 4 cups chicken broth
  13. 1 pounds Andouille sausage, cut crosswise into 1/2-inch-thick slices
  14. 1 pound Kielbasa, cut crosswise into 1/2-inch-thick slices
  15. 3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
  16. 2 16-ounce packages sliced frozen okra
  17. 2 pounds peeled deveined medium shrimp
  18. Minced fresh Italian parsley
  19. Steamed rice
  1. Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes.
  2. Add chopped onions, bell peppers, and celery and cook until onions are soft, stirring frequently, about 20 minutes.
  3. Add garlic, sassafras, thyme, and bay leaves; bring to boil, stirring occasionally.
  4. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes.
  5. Add okra and simmer until tender, about 10 minutes.
  6. Chill uncovered until cold, then cover and keep chilled overnight.
  7. Bring to a boil. Add shrimp and cook shrimp until just opaque in center, stirring often, about 5 minutes.
  8. Put a cup of cooked rice in a bowl, cover with Gumbo and garnish with minced parsley.