Tomato-Basil Crab Bisque

A couple of years ago, Allan and I went to Zuppa's for dinner. I ordered the Lobster Bisque. I'm not a big lobster fan, but I loved the soup. I came home and tried to find a similar recipe. This is what I found. It's not lobster and I really don't remember if it is very much like the soup at Zuppa's. But, never the less, I really like it, too.

Tomato-Basil Crab Bisque

4 tablespoons butter

1 lb. Fresh crabmeat

1-2 tomatoes, peeled, seeded and chopped (about ¾ - 1 cup)

½ cup chopped fresh basil

2-3 cloves, minced

Scant 1 cup flour

2 ½ cup clam-tomato juice (Clamato juice)

2 cups whipping cream

1/3-1/2 cup ketchup

1/3 cup bottled clam juice

3 ½ teaspoons Old Bay seasoning

¼ t. hot pepper sauce (optional)

¾ cup water

¼ cup lemon juice

Milk

Melt butter in heavy large pot over medium-high heat. Add crab meat, tomato, basil and garlic. Saute 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and cream, ketchup, clam juice and Old Bay seasoning. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.

Puree soup in batches in blender until smooth. Return soup to pot. Stir in water and lemon juice. Bring to simmer. Add enough milk to make it desired consistency. Sprinkle with chopped basil and serve.

Tortellini Soup

I got this recipe from Charis. She told me she got it from Sarah when they were room mates at BYU. However, I just looked on Sarah's recipe blog (the link is on my side bar) and her recipe is different. Maybe Charis just got the idea from Sarah. Neither Sarah nor Charis put chicken in it when they make it. But I like the chicken in it. It is really good and pretty easy to make. I sometimes use dried tortellini instead of the fresh, frozen kind.

Tortellini Soup

1 lb chicken
2 can Italian stewed tomatoes
1 can mushrooms
1 cup slice carrots
½ cup chopped celery
1 cup sliced zucchini
1 onion, chopped
1 pkg. frozen tortellini
Italian seasoning to taste

Grated Parmesan cheese

Place chicken in pan. Cover with water and boil until chicken is done. Remove bones and cut chicken into chunks. Place back in chicken broth. Add carrots and celery. Cook until almost tender. Add mushrooms and zucchini. Add frozen tortellini and cook until the tortellini is done.

Sprinkle with Parmesan cheese and serve.

Taco Soup

I really like Taco Soup. I don't make it very often because it makes way too much for our small household. This soup is really good on a cold day. And it is really good for parties. You can have people bring the things to put in the soup. Everybody can add the things they like. Allan hates cilantro, I love it. So with this soup, we're both happy.

Taco Soup

4-5 slices bacon cooked and crumbled
1 onion
1 16 oz. can of chicken broth
1 16 oz can of diced tomatoes
1 16 oz can of black beans (rinsed and drained)
2 carrots chopped
2 potatoes diced
1 clove garlic (minced)
1 tsp. sugar
1½ tsp. salt
½ tsp. pepper

Combine above ingredients for soup.

Add condiments to soup buffet style:
Chopped boiled egg
cooked bacon (crumbled)
crushed corn chips
grated cheddar cheese
grated Monterrey jack cheese
chopped avocado
sour cream
chopped cilantro
garbanzo beans
salsa

Bratten's Clam Chowder

Bratten's was a restaurant on 4th South in Salt Lake when I was a kid. It was the only good seafood restaurant in town. It was here long before The Red Lobster or Market Street Grill. I don't know why they went out of business. Several of the people I went to High School worked there. I think I only ever went there once. I'm not sure if this is actually the recipe they used. But it tastes just the same and it is delicious.

Bratten’s Clam Chowder

1 qt. half and half
1 small onion (diced)
2 cups diced potatoes
¾ cups flour
1 teaspoon sugar
2 cans minced clams
1cup diced celery
1 cup sliced carrots
¾ cups butter
1½ teaspoon salt

Precook potatoes, celery and carrots. Drain (and save juice) from the clams. Add to vegetables. Add enough water to cover. Simmer until tender. Melt butter and add flour. Blend. Add cream and cook until smooth and thickened. Add salt, sugar and vegetables. Add clam juice. Heat but do not boil.
Pour in bowls and sprinkle with Salad Supreme and parsley or chives