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Crab Bisque

3 Apr

crab bisqueThe name says it all…..and with its creamy texture, it is a sure-fire winner for the crab lover.


1/4 C. finely diced celery

1/8 C. finely diced onion

3 Tablespoons Butter

3 Tablespoons Flour

4 C. Milk

2 C. Cream

1 Pound White Crabmeat

salt and pepper to taste

Sherry to taste

Saute the celery and onions until tender in the butter. Stir flour into the onions and celery. Slowly add milk, stirring constantly over medium heat until thickened. Stir in cream and crabmeat. Add salt, pepper and sherry. Do not boil. Serves 6 – 8.

So this Broccoli Walks Into a Cauliflower…

27 Mar

This looks deelish! Just got back from grocery store and making it tonight!!

The Nutrition Doctor is In the Kitchen

Roasted Cauliflower Soup: It’s Just the Beginning

Broccoli Soup | #pkwayTo share my love of cauliflower in all its forms, I promised there would be several variations of cauliflower soup. Today’s recipe is the first example, and it’s dedicated to all of you out there who prefer the green crucifer to the white. This soup is just as delicious as basic cauliflower, but including broccoli in the mix is a little twist that adds style and lends a pretty green hue. Both flavors come together beautifully in a creamy, heart-warming soup that’s perfect for cool spring days.

The steps are pretty much the same as described yesterday, so today I’m posting just a few brief notes and cooking photos.

1. Roast the cauliflower and broccoli(or follow the traditional boiling method), using whatever proportion makes your happy; the more broccoli you add, the greener your soup will be (obviously). Remember to use all…

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