Tuesday, July 24, 2007

Oh, the agony!!

This is just too darn hard, people! I don't think I can do it. I know that I promised that I would give you both a Paula Deen salad and soup recipe today, but they all look so good I've been agonizing all week over which to give you. Therefore, I am forced to instead give you two soup recipes today and maybe two salad recipes next week. Yes, I accept checks! Thank you, thank you...

Anyhoo, what I'm gonna do is give the recipe that looks the yummiest to me first. The second recipe listed will be one served at The Lady and Sons restaurant. The "Lori's Choice" award goes to (drum roll please!): Shrimp Bisque!! You know, someone brings this every year to VBS (which everyone knows you only go to for the food!!) and it's TO DIE FOR!! I am so excited to have the recipe for it that I could conceivably make a batch up and eat the whole thing by myself. Not that I would actually do that. Really. Let's change the subject - here's the recipe:

Shrimp Bisque
One 10 3/4-oz. can cream of mushroom soup
One 10 3/4-oz. can cream of chicken soup
Two 12-oz. cans evaporated milk
2 tablespoons butter
1/2 pound cooked shrimped, peeled and deveined, chopped
Dash of Worcestershire sauce
Dash of Tabasco
1/4 cup sherry, or to taste

In top of double boiler, heat soups, milk and butter over boiling water. Add shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temperature. Great served alone or over steamed rice.

Now, the other soup option I have for you today looks just as yummy. It's a great looking recipe for Tomato Dill Soup. And here it is:

Tomato Dill Soup
3 cups peeled and diced fresh tomatoes (or one 28-oz. can)
1 medium onion, chopped
2 cups chicken stock
1 teaspoon chopped garlic
1/3 to 1/2 cup white wine
1 teaspoon lemon-pepper seasoning
3 tablespoons chopped fresh dill
3/4 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt & coarsely ground pepper to taste

In large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat for about 30 minutes, until tomatoes are tender. Add cream, parsley and Parmesan cheese. Season with salt and pepper to taste. Simmer about 10 minutes more.

And so there we have it. Next Tuesday, I'll feature a salad recipe, or three or four if I can't make up my mind again.


Anonymous said...

These both sound great, Lori. I'm going to keep the shrimp bisque for cooler weather, but the tomato soup would be good for all the tomatoes I've got right now! Thanks for sharing.

Leeann said...


Let me know when you try the shrimp bisque. I typically love bisque soups but I am suspicious of making on with canned cream of... soups as the base. So you make it first and tell me what you think!
(eagerly awaiting your taste test)


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