Recipezaar: Bisques/Cream Soups recipesThe newest Recipezaar recipesin:Bisques/Cream SoupsEd's Creamy Chanterelle Soup- July 14, 2008 This evening DH came in with some fresh Chanterelles straight out of the yard. He proceeded to create the most decadent and wonderful dish. It did not take long for the kitchen to smell heavenly. I could O.D. on this soup! -- posted by Trinketshttp://www.recipezaar.com/313585 Northern Ireland Potato Soup- July 13, 2008 I actually got this recipe in my home-ec class in high school. My BF (and my ex-BF) loved this soup so much! It is perfect for cold fall days, and makes enough to warm up a family. So creamy! You can sub half and half for the heavy cream to save on calories, but the soup doesn't come out as thick so I just try to eat healthy the rest of the day to make up for it :) -- posted by Smoofinatorhttp://www.recipezaar.com/313499 New England Clam Chowder- July 11, 2008 If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53http://www.recipezaar.com/313361 Tomato Oyster Bisque, Tureen-Style- July 11, 2008 Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/313275 Quahog Chowder- July 11, 2008 The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New...http://www.recipezaar.com/313267 Down East Fish Chowder- July 11, 2008 Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/313264 Cream of Quahog Soup- July 11, 2008 The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England...http://www.recipezaar.com/313235 Oyster Soup- July 11, 2008 A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53http://www.recipezaar.com/313229 Indonesian Carrot Soup- July 9, 2008 A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience,...http://www.recipezaar.com/312802 |