tag:blogger.com,1999:blog-4018833836738053366.post8101559273030167232..comments2023-05-29T03:18:48.057-07:00Comments on In the Kitchen with Eva: Soup in the summerEvahttp://www.blogger.com/profile/16981182013302820138noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4018833836738053366.post-73896885080406283702010-07-15T16:21:02.902-07:002010-07-15T16:21:02.902-07:00Soups are wonderful! If you want to make a lobste...Soups are wonderful! If you want to make a lobster or seafood bisque that people will think you spent hours doing it, well look no further! This is a variation of the NY Times cookbook recipe and is a killer for the base of any cream soup...hot or chilled.<br />1 1/2 cup water<br />4 medium potatoes, peeled and quartered<br />2 medium or 1 large onion, chopped (I like vidalia onions because they are sweeter.)<br />1 small bay leaf<br />Place all of these ingredients in a pot and cook until the potatoes are soft and tender. Remove bay leaf. Place in a blender and purée. Be careful and do half of content at a time because hot ingredients really expand in a blender. Put purée back into pot. Add:<br />1/3 cup warm milk (less if using skim or low fat milk) under very low heat. Use judgment to determine texture and creaminess. Add 3 tablespoon cognac, 1/4 dry white wine, salt and white paper to taste. A dash or red food coloring to achieve a pink appearance. Remove from heat. Add 1 generous cup of cooked cut lobster pieces or your favorite cooked shell fish (combination of scallops, crab meat, etc).<br />Serve with or without sprinkles of parsley/chives, sour cream/Greek yoghurt dollop and enjoy with your favorite bread and wine...or whatever beverage you enjoy!<br /><br />Happy summer!BH41https://www.blogger.com/profile/08884818982386689554noreply@blogger.com