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La Belle Cuisine - More Soup Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Scrumptious Southern Soups!



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“Of all the items on the menu, soup is that which exacts the most
delicate perfection and the strictest attention."

~ Auguste Escoffier

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Creamy Shrimp and Leek Soup

Recipe courtesy Cooking with Purpose
Thanks, Jeff!

1 hour 20 minutes to make
Serves 6 

"This is a creamy soup that has all the flavors and feel
of a lazy autumn day on the Southern Coast."

1 1/2 pounds small shrimp,
peeled and veined
1 bunch leeks, cleaned and sliced
1 stick (1/4 pound) butter
2 cans chicken broth or one container
of chicken stock
[Our interpretation: 4 cups broth or stock;
if you have fish or seafood stock available,
why not go for it?]
3/4 cups water
1 tablespoon chopped garlic
5 inner celery stalks, chopped
2 tablespoons fresh parsley, chopped
1/2 tablespoon Cajun spice
1 teaspoon marjoram
4 ounces Sherry
2 tablespoons flour
2 (8-ounce) whipping cream, warmed
on low for 5 minutes or in a
microwave for 1 1/2 minutes
4 ounces Tasso ham (or
a good smoked ham)
1/2 teaspoon salt
1/8 teaspoon white pepper

In large pot, melt butter over medium heat. Sauté leeks, garlic and celery
for 5 minutes. Add flour and stir to coat vegetables. Cook 2 minutes. Add
the chicken broth a little at a time so that the flour and broth blends well
and does not lump. Add parsley, Cajun spice, marjoram, sherry, salt and
pepper and cook on medium for 15 minutes. Add Tasso and cook for 30
minutes on low-medium heat. Add shrimp and cook 15 minutes. Stir in
warm whipping cream and continue to cook 5 minutes.
I serve this with toasted French bread rubbed with a little garlic and
a drizzle of olive oil .

Cream of Avocado and Mushroom Soup

Recipe courtesy Cooking with Purpose
Thanks, Jeff!

Time: 40 minutes
Serves 6 

2 ripe avocados
16 ounces or two cups mushrooms,
chopped to desired size
1 cup half and half
1/4 cup milk
3/4 stick (6 tablespoons) butter
2 tablespoons flour
1clove garlic, minced
3 tablespoons chopped fresh basil
Salt and pepper to taste

In a sauce pan, sauté mushrooms in 1/2 stick of the butter on medium
until just tender. Add the rest of the butter, flour and garlic stir for
1 minute. Add 1/2 cup of the half and half lower heat to low, season
and cover.
While mushrooms are simmering, remove pits and flesh from avocados
and dice to a size that will easily blend smooth in a blender. Add the
avocado and the rest of the half and half plus the 1/4 milk into a blender
and blend till smooth. The mushrooms should be just right by this point.
Add the contents of the blender and the basil to the sauce pan stir well
and taste for seasoning. Let simmer until desired thickness and flavor has
been achieved.
I like a creamy thickness for serving as a soup, or let it reduce more to
make a great green bean casserole. Just make the classic with the French
fried onions, just omit the can of mushroom soup. Heck if you went as
far as to make your own soup. Make that casserole any ole way
you please.

Featured archive recipes:
Favorite Soups!
Soulful, Soothing Soup
Avocado Vichyssoise
Crab and Mushroom Bisque
(Chef Keegan)

Cream of Leek and Mushroom Soup
Cream Soups (Julia Child's Master
Recipe plus Variations)

Cream of Mushroom Soup
(Chef Keegan)

Smoky Shrimp, Hominy and
Tortilla Soup

Sopa de Limone with Avocado

Index - Soup Recipe Archives
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