Red Lobster Clam Chowder Recipe - Soup's On!

Author: Recipes McGee

Photo: 0.tqn.com

I really hope you take the opportunity to make this incredible Red Lobster Clam Chowder Recipe for yourself and someone(s) you love. It's a really nice, simple chowder in a classic New England style. Prepare to smile in delight!
Red Lobster Clam Chowder Ingredients:

• 2 tbsp. butter
• 1/2 cup diced celery
• 1 cup diced onion
• 1/4 tsp. chopped garlic
• 2 tbsp. flour
• 1 quart milk
• 1 cup clams (in juice)
• 1 cup diced potatoes
• 1 tbsp. salt
• 1/4 tsp. white pepper
• 1 tsp. dried thyme
• 1/2 cup heavy cream

Red Lobster Clam Chowder Directions:

1. Melt butter over medium heat in a large soup pot.


2. Add onion, celery, leeks, and garlic. Saute for 3 minutes, stirring often.


3. Remove from heat. Stir in flour. Mix well.


4. Add milk. Whisk it like you really mean it!


5. Set a colander over soup pot. Pour clams into the colendar, allowing the juice to drain into the pot. When completely strained, set clams aside.


6. Return pot to heat (med-high heat) and slowly bring to a boil, stirring constantly.


7. Add potatoes and seasonings. Reduce heat to low.


8. Let simmer for 10 minutes.


9. Add clams and let simmer an additional 6-9 minutes, stirring occasionally.


10. Stir in heavy cream. Let simmer another minute or two.


11. Serve in hot sourdough bread bowls or in your favorite cup or bowl.


12. Enjoy!

And there you have it! Your very own Red Lobster Clam Chowder to serve on its own in a nice crisp sourdough bread bowl or as a nice starter before a special meal. But I'm sure you already know how you'd like to eat it, so I'll just let you do it your way!
I just know this recipe is gonna knock your socks off!
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About the Author
Recipes McGee has you covered. In addition to this super tasty chowder recipe, I've got plenty more Red Lobster Recipes

for you to fall in love with! In addition, I've got a whole library of "copycat" secret restaurant recipes looking for a good home!

Go to http://SecretRecipeWorld.com now. You're going to LOVE this!

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Heart Warming Vegetable Beef Soup

 By Terry L Arkin 

Photo: pics.chezpei.com



Vegetable Beef Soup On A Cold Winters Day

Waking up with freezing rain and temperatures below freezing warrants a day for a steaming hot bowl of soup. We have all grown up with our favorite version of Vegetable Beef Soup. Soup is one of those dishes that taste even better the next day. When I make Vegetable Beef Soup I start it early in the morning and let the beef cook most of the day in the rich broth, it produces amazing flavor.

Varieties of Vegetables for Soup

When making Vegetable Beef Soup you can use any vegetables that you like. Some people choose corn, peas, green beans with potatoes and carrots added. In our home we have potatoes, turnips, carrots and cabbage. The secret to Vegetable Beef Soup is your broth, if your broth is bland your soup will be bland. There is nothing as heart warming than coming in from the freezing cold and smelling the wonder aroma of the broth from your soup.

Mama T's Vegetable Beef Soup

Ingredients:
-1/4 cup olive oil
-2-3 pounds rump roast cut into chunks
-1 large onion, diced
-4 cups beef broth (made from 5-6 tablespoons beef base and 4 cups water)
-1 14ounce can of tomato sauce
-1 tablespoon oregano
-1 tablespoon marjoram
-1 tablespoon thyme
-1 tablespoon basil
-3-4 bay leaves
-Salt and Pepper, to taste
-6 large carrots, diced
-3-4 turnips
-4-6 potatoes, diced
-1 medium to large head of cabbage, shredded

Directions:

1. In a heavy-bottom stock pot add 1/4 cup olive oil on medium-high heat. Add onions and roast chunks. Cook until meat is brown.
2. Mix together the beef broth and tomato sauce. Add to the meat mixture; and turn heat down to medium.
3. Add all spices. Add extra water if needed. Make sure and keep the meat covered in liquid. Cook 3-5 hours, make sure meat is very tender.
4. Add carrots, turnips, potatoes and cabbage. Cook on medium until done.
5. Once the vegetables are tender you can turn the heat to medium-low and allow for the flavors to continue to meld together.

It is ready to serve with your favorite rolls.
Our pot of soup is almost ready. Soon our family will sit around the table enjoying this heart warming Vegetable Beef Soup. When you sit around the dining room table with a warm bowl of soup, it is a great time to talk about your favorite memories with your family.

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Learn the Different Ways of Preparing Stews

 By Charity Wanjiru Murigi 

Photo: dishragdiaries.com

Recipe 1 - Beef stew

The traditional recipe of beef stew is delicious and inexpensive and can be used to serve 12 people. The preparation time is 30 minutes while the cook time is 1½ hours. In total this accounts for 2 hours.

Ingredients

· One pound beef stew meat
· 1 quart beef broth
· One large potato
· One celery stalk
· One onion
· One carrot
· Salt and pepper
· Tomato paste (optional)
· 2 bay leaves
· Red wine (optional)
· Oil (any kind)
· Several spoonfuls of flour
· A large or medium-sized pot
· A heatproof container

How to make stew

1. Chop the vegetables into pieces (large).

2. Sprinkle the meat generously with salt and pepper on all sides. Also sprinkle flour on the meat and then toss to coat.

3. Coat the pots bottom with oil. Heat the pot over a medium-high heat. Allow the oil to become extremely hot and shimmering, for about 3 minutes. Put the meat in the cooking pot and cook for 3 to

 4 minutes without stirring. This will allow a brown crust to form. Then turn the meat, allowing it to cook for several minutes until all the sides have browned. Remove the meat and place it on a plate.

4. Pour several spoonfuls of hot oil in a heatproof container (the oil can be thrown away after cooling) and place the pot on the stove over a medium-high heat. Then add the onions, celery and carrots. Season the mixture using salt and pepper. Cook by stirring occasionally for 5 minutes until the vegetables have browned.

5. Add tomato paste and bay leaves. Stir the mixture of vegetables to coat them with the tomato paste. Then pour enough wine to coat the pot's bottom and use the spoon to scrape away any browned bits that could be stuck on the bottom (deglazing).

6. Add the meat, potato, accumulated juices and beef broth so as to cover everything. Allow the meal to boil, then lower the amount of heat to allow the stew to simmer. Cover the mixture and simmer for about one hour, to the point the meat becomes tender. Season the meal with pepper and salt to taste, and then serve.

Recipe 2 - Tomato stew
Ingredients

· Fresh plum tomatoes
· Vegetable oil
· Tinned tomato paste (600 grams)
· 1-2 medium sized onions

Preparation

1. Pour fresh tomatoes into a pot and cook using high heat until most of the water has dried
.
2. Add the chopped onions and vegetable oil.

3. Cook using low heat. Stir after short intervals until oil has separated from tomato purée. The tomato purée often features streaks of oil. Taste the tomato purée to ensure the taste of raw tomato is gone.

4. Pour out the extra vegetable oil and pour some tinned tomato paste. This simple tomato soup can be served together with rice & beans, or spaghetti.

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Shirataki Noodles - Are They A Super Food?

 By Julia Andersson 

Photo: asianfoodgrocer.com
 
If you're trying to lose weight, by now you may have heard of shirataki noodles. These noodles were invented by the Japanese over 2000 years ago.
Shirataki noodles are made from flour ground from the bulbous root (or corm) of the Konjac plant. This flour is known as konjac flour and is not a carbohydrate like traditional flour. It is 100% soluble fiber which is combined at a ratio of 3% to 97% water to create a solid gel. When left in blocks this gel is called konnyaku. When formed into noodles it is called shirataki which means 'white waterfall'. Traditional konnyaku is grey in color from the addition of seaweed to the mix.
Konnyaku and Shirataki are effectively calorie free since the human body is incapable of converting fiber into energy. Even if konjac flour were a traditional carbohydrate, a 100 gram serve of shirataki would contain only 12 calories based on the three grams of fiber it contains and the fact that one gram of carbohydrate contains four calories.
Most of the health benefits of shirataki are derived from the fiber content. The American Dietetic Association recommends 20-35 grams fiber per day. The average American only consumes around 15 grams of fiber per day.
Health Benefits of Shirataki
One serving of shirataki noodles per day;

• Helps prevent 'spikes' in blood sugar levels by stabilizing them.
• Are gluten free.
• Are carbohydrate free and ideal for low carb diets like Atkins.
• Reduces cholesterol levels by around 10% and LDL (bad cholesterol) by 7.2%.
• Reduces tryglycerides by 23%.
• Reduces Systolic blood pressure by 2.5%.
• Boosts the immune system.
• Reduces inflammation and helps prevent polyps from forming in the colon.
• Aids in vitamin and mineral absorption.
• Increases healthy bacteria in the colon.
• Helps prevent colon cancer.
• Effectively contains zero calories making it ideal for weight loss. Compare this to an average of 210 calories per cup of traditional pasta or noodles.
• Fiber acts as an appetite suppressant by slowing digestion and keeping you full for longer.

Disadvantages of Shirataki

• Contain zero nutrients other than fiber
• Too much shirataki may result in diarrhoea.
• Some people may find the odor of shirataki unpleasant. (Simply rinse shirataki to remove odor).
• Shirataki has a gelatinous texture similar to rice noodles and some people don't like this texture, especially if they hope to replace traditional pasta.
• Shirataki noodles have little flavor so must be combined with other tasty foods.
• Insufficient other food at the same time as shirataki will result in malnutrition.

Warning: In the 1960's, a Japanese writer named Soichi Ohyake is rumored to have died of malnutrition after eating nothing but konnyaku and shirataki in an effort to lose weight.
So are shirataki noodles a super food. The answer is a resounding 'NO!' The term super food refers to foods that are highly nutritious. Clearly, this doesn't apply to shirataki noodles since the only nutrient is fiber.
However, when used in conjunction with a healthy, balanced diet they are ideal for anyone who wants to lose weight and take advantage of the health benefits they present. So they are well worth making a regular part of you diet.

Want to try Shirataki noodles? Find out where to buy Shirataki Noodles.
Julia Andersson is a student of nutrition dedicated to helping people overcome obesity. Obesity is the number one health issue of the twenty first century. Learn how to live a healthier life by maintaining healthy weight and exercise habits through her weight loss blog at http://bestwaytoloseweight4u.com.

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Excellent Potato and Spinach Soup

 By Michael Miji 

Photo: static6.depositphotos.com
 
This is now my favorite soup. It is easy and cheap to make, takes about an hour, and doesn't need exotic ingredients which would require extra shopping. Like just about all of my favorite recipes, it doesn't require many utensils, so clean-up isn't a big deal. As given, this is a vegetarian dish. Use this recipe as a base if you want, adding whatever is in the fridge that your creativity thinks would rock. Here's all you really need.
• 4 hefty potatoes
• 1 bodacious onion
• 1 can of condensed milk (12 fluid ounces = 354 ml)... regular whole milk will work also.
• (Optional, but worth it) handful of spinach per serving. Savoy spinach, the older kind with dark green, crinkly and curly leaves, is much preferred.
• 1 tablespoon butter
• 2 tablespoons minced garlic (or half this amount of minced fresh garlic)
• quarter teaspoon of finely minced fresh ginger
• sprinkle of oregano
• salt and pepper to taste
• 1 teaspoon finely crumbled feta (or other) cheese per serving (optional)
Peel, and the dice potatoes. Start them at boiling in a two-quart or larger saucepan with enough water to cover them. The potatoes will need to boil about twenty-five minutes. They'll get to boiling faster if you put a lid on the saucepan. While they're getting there, add salt, pepper, oregano, ginger, and garlic. When they start boiling, turn down the heat to a medium boil so crap doesn't spit all over the stove. When boiling starts; set your cooking timer for twenty-five minutes.
While waiting for the boil to start, dice that big onion. Add it to the potatoes. They probably aren't boiling yet. That's fine.
Stir and taste occasionally to adjust the salt and pepper and other spices. When the timer goes off, turn down the heat to a low simmer, add in the butter, and mash the potatoes by hand with a potato masher for minute or so. It's fine to leave them a little chunky. Add the can of condensed milk. Stir it in and jack up the heat so it comes to a medium boil again. Keep stirring so nothing burns on the bottom. Milk tends to do that. Get the soup back up to a boil and keep it there for a minute or two, constantly stirring the bottom. Toss in a big handful of spinach if you've got it, stir it in and let it boil for another half-minute- just until the spinach is overcooked and looking spooky. Turn off the heat. Ladle into bowls that aren't so large, unless this will be your entire meal. Sprinkle on just a little bit of feta or whatever fragrant cheese you might have. A couple croutons would be dandy.
Serves four to six

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Navy Bean Soup (White Beans) With Arugula

 By Jaya Patel 

Photo: healthiestfoodsonline.com
 
Navy beans (as in most other beans) are high in dietary fiber which means it will help you feel full faster because they are so high in fiber. They are high in folate, magnesium, thiamin, iron, and copper to name a few. Beans are an inexpensive option to meals and yet there are so many ways to incorporate them as a main dish or side item.
I always prefer to use dry beans over canned. You can soak them overnight and they are ready to cook the next day. Canned beans won't taste as fresh in a health supportive recipe. I also avoid canned products because of the known fact that cans are lined with BPA.
Having said that, if you are short on time by all means, use the canned navy beans.
The word "shoyu" might be new to you. There are three types of soy sauces you can buy in the market namely shoyu, tamari, and soy sauce.
Soy sauce is Chinese, shoyu is Japanese, and tamari is wheat free soy sauce. Those who are trying to stay away from wheat, should use tamari and make sure the bottle says "Tamari as well as wheat free".
A traditionally produced shoyu is the most superior product both from health perspective and taste. Look for bottle that says organic or traditionally brewed.
If you don't have shoyu or tamari, you can use soy sauce - don't let that factor alone stop you from trying the recipe.
Ingredients:
1 cup dried white navy beans. Soak overnight.
1 bay leaf
1 quart vegetable stock
1 teaspoon sea salt
1 pound plum tomatoes
1 small onion
2-3 cloves garlic
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
¼ teaspoon dried marjoram
freshly ground black pepper
1 tablespoon shoyu (or tamari if you want to use wheat free)
1 bunch arugula or ½ pound fresh spinach
1 lemon, thinly sliced into rounds.
Procedure:

1. Drain the beans and place them in a pressure cooker or 4 to 6 quart saucepan. Add a bay leaf, stock, and salt; pressure cook for 20 min or simmer for 45 to 60 min until well done and tender.
2. Blanch the tomatoes for 10-15 sec in boiling water. You want to be able to peel the skin and remove the seeds inside before chopping coarsely. This in the culinary world is called "Concasse".
3. Chop the onion finely; mince the garlic. In a large pot, saute the onion and garlic.
4. Add in tomatoes and herbs and stir well. Cook for a few minutes
5. Add in the navy beans with their cooking liquid, adding more water or stock if the soup is getting too thick. Season with the remaining sea salt, pepper and shoyu or tamari. Simmer for 10 minutes.
6. One or two minutes before turning off the stove, add in arugula or spinach. You can give it a quick chop or tear into big pieces.

Just a note not to overcook the arugula or spinach. One minute in the simmering soup is more than enough cooking. It will wilt but still have a beautiful green color to the soup.

Jaya Patel has a healthiest foods site. Sign up today for a free copy of our healthiest foods recipe eBook. Learn about healthy recipes, home remedies, and holistic living.

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Grandma's Easy Tortilla Soup With Toppings

 By Harriet Hodgson 

Photo: i.usatoday.net
 
As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed.
In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips
I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.)
1/2 cup salsa of your choice (I used medium hot.)
Salt, if you think the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Sour cream
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings.
Copyright 2012 by Harriet Hodgson

http://www.harriethodgson.com
A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author.

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Unique Vegetable Soup

 By Artem Lebedev 

Photo: vegetariansrecipes.org
 
You are probably wondering about the perfect food that is quick and easy to prepare, has myriads of choices of ingredients, benefits you with better health, and is cost effective to make? Then, the answer to all your questions is vegetable soup.
Why is vegetable soup so important?
For starters, this soup is very easy to prepare. With just few easy steps, anyone can prepare it.
There are plenty of soups recipes available. You can try out different vegetables every time you prepare it.
Although for most recipes, the method of preparation remains the same, it may vary a little depending on the ingredients you choose.
You may not have adequate vegetables in your diet at the moment. For instance, most American diets have a lesser vegetable content. So, with vegetable soup, you can boost your vegetable intake to meet your five-a-day recommended portion.
Consuming this soup is advantageous to your health, as vegetables reduce the chances of heart disease, hypertension, Diabetes, it protects you against specific type of cancers, and, in general, it leads to an increase in the body's resistance against many diseases and aliments through improving the body's immune system.
If you are weight conscious, vegetable soup acts like a diet soup, which limits unwanted calories and fat build-up in your body unlike other foods. It can help you reduce and maintain the required weight.
If you are sick, vegetable soup acts like a healthy soup that improves your health by providing you with the necessary nutrients.
Here are some ingredients to prepare vegetable soup:
50 grams each of any two vegetables. They can be carrots, onions, potatoes, cauliflower, etc. They can be scraped and chopped depending on your choice.
200 grams of tomatoes.
20 grams of butter.
1 tablespoon of oats
2 teaspoons of ginger and garlic paste
50 milliliters of fresh skimmed milk
2 teaspoons of oil
1 tablespoon of flour (all purpose)
1 teaspoon of pepper powder
Salt as per your taste
1 - 2 green chilies
5 - 6 cups of water
5 - 6 neatly chopped Coriander leaves.
Method of preparation of vegetable soup:
You have to ignite or switch on your stove, and place a pan on it.
Put 5 - 10 grams of butter in the pan, and heat it. You have to let the butter span across the pan as it melts.
Put the ginger and garlic paste into the pan, and fry it for 2 - 3 minutes, stirring it so that it does not stick to the pan.
Put in the vegetables and tomatoes into the pan.
Put in 5 - 8 cups of water, and let it boil. Time is dependent on the flame intensity.
When you feel the vegetables are cooked, you can sprinkle some pepper powder upon it depending on your taste.
Now, you have to mix milk, flour, and oats in a jug, and then add the mixture to the pan.
Now, you can decrease the flame intensity to a simmer.
Fry oil with a mixture of the Coriander leaves and green chilies for about 1 - 2 minutes in another pan, and then transfer it to the vegetable soup pan. Take care to protect yourself from the oil if it spurts when you transfer it to the soup.
Simmer for 2 more minutes, and stir the contents well.
Now your vegetable soup is ready.

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How to Make an Authentic Mexican Pozole Soup

 By Philip Albert Edmonds-Hunt 

Photo: urbanepicurious.com
 
A wonderful smell comes from the kitchen when Pozole is on the menu. It is a traditional Mexican dish that is cooked in three different styles, depending on which State of Mexico it comes from. White Pozole comes from the State of Guerrero, which can be found in the Southern part of Mexico, and is considered to be the most tasty of the three different styles.
Ingredients
1 Kilo of Boneless Chopped Pork
1/2 a Kilo of Pork on the Bone
3 Kilos of Fresh Large White Sweet Corn (Maize)
2 Large Onions
Garlic to taste
2 Large Avocados
1/2 a Lettuce
12 Large Radishes
6 Chiles (Serrano)
Oregano
Pork Scratchings
2-3 Packets of Corn Tortillas (Mexican Tostadas)
Salt to taste
Preparation for 12 Large Portions
Wash the maize, and put it into a large metal stock pot together with one onion, the squeezed garlic (to taste), and enough water to cover. Place the stock pot on a high gas flame for about one hour, checking so as not to allow the water to boil dry. Put both the boneless pork, and the pork on the bone into the stock pot (add more water if necessary). Continue cooking on a high flame for a further two hours, until the pork is completely cooked together with the maize. Half of an hour before the cooking time has finished, add three or four large pinches of salt (to taste).
The maize should be soft when it is chewed (pre-cooked tinned maize will cook a lot quicker, so the cooking time will need to be adjusted, if used).
Meanwhile the maize and pork are cooking, wash and finely chop the half lettuce together with one onion and 6 chiles. Wash the radishes and finely slice them.
Serving Instructions
Serve the Pozole into large soup bowls. Place two to three large pieces of sliced avocado into each soup bowl, together with a few small pieces of pork scratchings. Place the finely chopped lettuce on top, together with two to three teaspoons of chopped onion, a sliced radish, half of a chopped chile, and finish by sprinkling oregano over the top.
Eat served with the corn tortillas (tostadas).
Pozole can be prepared with chicken rather than pork if required, although the cooking time for the chicken will need to be reduced. Like wise, it may also be prepared without meat for a tasty vegetarian dish. Although Pozole can be eaten directly after it has been cooked, it is best left for 24 hours and thoroughly reheated the next day for a true authentic Mexican taste.
Pozole may be eaten for breakfast or throughout the day, usually with a cold drink.

Philip Albert Edmonds-Hunt is from the County of Oxfordshire in the United Kingdom. He has travelled most of Europe, and he has lived in Spain on more than one occasion. Philip has also travelled much of the USA and now lives and works as a Freelance Writer and English Teacher in Mexico. He is the owner of The Oxford Quill, a small but reliable business offering a range of services such as Professional Article Writing, Proofreading, and Website Design. If you would like to learn more about how to prepare traditional Mexican food, check out: https://sites.google.com/site/theoxfordquill/how-to-make-mexican-egg-tacos

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Lobster Bisque Soup Recipe

By Upton Goodwin 

Photo: redlobster.com

Lobster Bisque Soup will set you back quite a bit for those who order it in a very fancy restaurant; luckily it is possible to make it in your home! This particular recipe for Lobster Bisque soup is easy to create and very delicious. As a result of the thickness of the soup, a serving of about 2/3 a cup per person will be enough. This easy Lobster Bisque Soup Recipe can easily be made in less than an hour.
Ingredients you need to make this lobster bisque:

• 2 pounds boiled lobster (takes about 13 minutes to boil 2 pounds of water)
• 2 1/2 cups fish or chicken stock
• 1 sliced onion
• 4 stalks of celery with leaves
• 2 whole garlic cloves
• 1 bay leaf
• 1/4 cup soft butter
• 1/4 cup flour
• 4 cups heated milk
• 1/4 teaspoon nutmeg
• 1 cup hot cream
• 2 tablespoons sherry
• 1/8 teaspoon minced parsley
• 1/8 teaspoon paprika

Once you have your ingredients ready, step one will be to remove the meat from the lobsters. Next you want to dice the body meat and mince inside the tail and claw meat then put them the side for later. A wonderful way to add flavor to your soup will be to crush up the shells of your lobster to be used when producing the stock.
Now it's time for you to create the stock for your lobster bisque soup. In a medium sized pot, mix up the lobster shell, onion, celery, cloves, and bay leaf. Let this simmer for a half-hour, then strain the stock.
When the stock is just about done you might want to start on the next phase. Cook the flour and butter in a sauce pan for five minutes, ensure that the flour doesn't color within this stage. Slowly pour your heated milk into the mixture and whisk until its combined and add in the nutmeg. After things are all mixed, stir in the strained stock.
When the soup becomes smooth and boiling, you have to mix your lobster meat and sherry and let it simmer covered for 5 minutes. After 5 minutes, turn off the heat and stir in the cream and season with salt and pepper. When you serve, add in the minced parsley and paprika and enjoy.
The best way to serve a lobster bisque soup is with some good bread or crackers. Chilled Chardonnay goes really well with lobster bisque.

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Russian Soup A Rich History Of The Country's Culture

By: Nicole Brown

Photo: russianseason.net

Russian soup is the main staple in the diet of people every day. It's not unlike any other culture in the world. It always has been such an important part of daily meals and the variety of different types to choose from is really extraordinary.

There are many categories of Russian soup that are hot and cold.

Cabbage based soups such as the shchi
Mushroom, milk and meat noodle soups
Vegetable and water based stews
Soups that are chilled such as tyurya, kvass, botvinya, and okroshka
Vegetable and grain type soups
Ukha fish soup as well as many other kinds that include different types of fish

Hot Russian soup

One of the principle hot soups that are usually served for the first course in most Russian meals for more than 1000 years is cabbage or Shchi soup. This is one of the soups that is not exclusive to any class of people. It doesn't matter if someone is rich or poor; Shchi is a tradition and choice of mostly all Russian people. It is usually eaten at all times of the year. In addition, rye bread is often eaten along with almost any kind of soup that is served.

Other soups served hot are:

Rassolnik

This is a soup served hot that has a sour and salty cucumber base. Interestingly, this isn't an old traditional recipe. It was made in the 19th century. The name originates from rassol, which in Russian means pickle water. It can be served either vegetarian style, but quite often beef, kidneys or veal are added to the pickle base along with potatoes, vegetables and barley to balance the sour taste.

Solyanka

This is a thicker soup that adds cabbage, smetana, rassolink, spices and other vegetables like lemons, tomatoes, capers, olives, pickled and salted mushrooms to produce a very salty and sour soup base.

Cold Russian soup

One of the popular types that are eaten cold with sour milk or kvass is Okroshka. The principle ingredients with both of these soup types are vegetables combined with cold meats or fish that have been boiled.

Vegetables that are added to this type of soup can make it spicy or neutral. For a spicy flair, you can add dill grains, green onion, celery, chervil, parsley and tarragon. For the more neutral variety add potatoes, carrots, rutabagas, turnips and fresh cucumber.

As far as the sour milk that is included in some of these cold soups, it is natural sour milk that has been well shaken and combined with seed oil, pure water as well as ground garlic. You can often replace the sour milk and use kefir instead, but many cold soup purists say that it changes the taste of the traditional okroshka.

To conclude, if you want to really experience the country's cuisine, you need to eat the many varieties of Russian soup that are available with every meal. You can be rest assured that almost every meal that you eat will include some form of soup. It's the way of traditional cuisine and is very good for you to boot.

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Mediterranean Gazpacho Soup

 By Vanessa J Alexander 

Photo: rawfoodnation.org

Gazpacho originated in southern Spain. It is a cold soup and requires no cooking. Moreover, it is cholesterol free, low in calories and high in vitamin C.
The main ingredient of Gazpacho is tomato, which grows in abundance in southern Spain. But as you might imagine, being Spanish in origin, it also contains onions, garlic and olive oil. Again, these are readily available and, of course, inexpensive.
Tomatoes provide the sweetness, as well has being high in vitamin C, and paprika gives the soup a bit of spice.
The ingredients are:
25 g fresh breadcrumbs
2-3 tablespoons virgin olive oil
1/4 teaspoon paprika
225 g tomatoes
3 spring onions
small clove of garlic
1/4 of a large cucumber
1/2 red pepper
1/2 yellow pepper
Juice of a lime
450ml tomato juice
salt and freshly ground black pepper
Method: Boil 150 ml water and add to it the breadcrumbs, oil and paprika in a bowl. Remove the skins from the tomatoes by dipping them in hot water. Cut the tomatoes in half so that you can remove and discard the seeds. Then chop the flesh. Trim and dice the spring onions, and peel the garlic and cucumber. The peppers should also be diced. Keep back some of the diced vegetables to place in the middle of the soup when it is ready to be served.
Blend together until fairly smooth the mixture of breadcrumbs, cucumber, peppers, onions and garlic. Stir in the lime juice. Then add this mixture to the tomato juice and chopped tomatoes, season and chill for at least an hour.
There are different ways of making Gazpacho and this is likely to vary from region to region. I suspect this recipe is quite a modern variation on traditional ones as I have had Gazpacho in Marbella on the south coast of Spain and I am certain there was no bread in it. Nevertheless, this is a tasty, healthy and inexpensive dish with plenty of vitamin C, not only from the tomatoes but the peppers too. Red and yellow peppers contain four times as much vitamin C as oranges. Garlic is good for many things including the immune system and circulation, infections and so on.
As regards where the word Gazpacho comes from, this is more vague. I once read it was to do with "edible treasures" but apparently it comes from the pre-Roman Mozarab word caspa, which means "fragments" or "flakes", as in small pieces of bread.

Vanessa J Alexander is an accomplished Spanish tutor and teaches both face-to-face and live over the Internet to students based anywhere in the world. Having lived in Spain herself for over 10 years, she experienced first-hand the culture of Spain and the subtleties of the language. With effective Spanish Lessons you too can become proficient in this popular and widely-spoken language. Alexander is also a Voice Over artist in English, Spanish and French. See: http://www.vanessa-alexander.vpweb.co.uk.

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