Wait, I believe that’s someone else’s slogan.

But I ask you:  what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder?  It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.

Hope I’m allowed to make such claims.  Maybe I should just stick to the topic at hand.

I didn’t deviate much from the original recipe, other than that I didn’t add the fresh lemon juice at the end.  I was feeling lazy.  Also, I did substitute a leek for one of the two cups of scallions – I was feeling sorry for it, sitting all by its lonesome in my produce drawer.  Oh, and I added a little bit of flour to thicken things up a little bit…so looking back, I guess I did deviate after all!  I’m a deviant, what can I tell you.

Now, you could cut back on the fresh cream if you were so inclined…if say, you’re in the ‘less is more’ camp.  You won’t find me in that camp.  Less is not more.  Less is less.  More is more.  Thank you.

Now you know that I’m both indulgent and deviant.  Hope we can still be friends.

SALMON CHOWDER

Serves: 6

Source:  epicurious.com

• ½ lb. red potatoes (for me this was four medium, and these are on sale)
• ½ lb. sliced bacon, cut crosswise into 1/4” strips
• 2 c. chopped scallions (2 bunches)
• 1 c. frozen corn, thawed
• 1 T. finely chopped garlic (3 cloves)
• ½ t. dried thyme
• ½ California bay leaf
• 1/8 t. dried hot red pepper flakes
• 1 ½ T. flour
• 3 c. whole milk
• 2/3 c. heavy cream
• 1 lb. salmon fillet (I used the sale wild-caught sockeye)
• ½ t. salt
• ¼ t. black pepper
• 2 t. fresh lemon juice

Cut potatoes into ½ inch cubes, then cook them in a 1 ½ quart saucepan of boiling salted water until just tender, 8 -10 minutes.  Drain and set aside.

Cook the bacon in a 5 quart Dutch oven over moderate heat, stirring occasionally, until crisp, about 8 minutes.  Use a slotted spoon to transfer the bacon to paper towels to drain.  Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red pepper flakes over medium heat, stirring occasionally, until the scallions are tender, about 5 minutes.  Add the flour to the pan and cook, stirring, for two minutes.  Gradually whisk in the milk, and bring just to a boil.  Reduce heat to moderately low, then add the cream, potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes.  Stir in the lemon juice and salt and pepper to taste.  Discard bay leaf before serving soup in heated bowls.

• 1 cup Butter
• ½ cup Flour
• 2 quarts Whole Milk.
• 1-2 Tbl Tabasco Sauce*
• 2 Tbl Worcestershire
• ¼ cup Chicken Soup Base
• 12oz Beer**
• 1cup Heavy Cream
• 1 Tbl Onion Powder base
• 1 Tbl Garlic Powder
• White Pepper to taste
• Salt to taste
• ½ lb Shredded Wisconsin Colby
• ½ lb Shredded Swiss
• ½ lb Shredded Pepper Jack

In a large skillet or saute pan, melt butter. Add flour and whisk until incorporated. The consistency should be like wet sand.  Cook over low heat, stirring, until just golden brown. Remove from heat and set aside. Heat milk in a large soup pot and add Tabasco, Worcestershire, soup base and beer. Incorporate well with a whisk. Add the cream and seasonings, then heat to almost a boil. Make the roux by slowly incorporating small amounts of the butter & flour mixture until it reaches your desired consistency. Cook for 10-15 min.

Gradually add the cheese in small handfuls making sure to thoroughly melt and incorporate each handful before adding more. Do not let soup reach a temperature of more than 150 degrees or it will separate. Cook over low heat for 15 to 20 minutes, then Serve immediately with crusty bread.

* The Tabasco is optional. I used 1 tbsp, but I really liked 2 tbsp.

* * I use Fat Squirrel, a delicious nut brown ale from New Glarus Brewing Co.

This recipe is a winner for several reasons: first, it makes great use of both the florets and the stems, with very little waste; and second, because the recipe doesn’t call for pulverizing the soup to oblivion, you can actually tell that there is broccoli in the soup!The florets and the stems are added separately so that the stems will cook until tender, and the florets will maintain their bright, beautiful shade of green.  Along with this pretty soup, the DamFam will dine this evening on a big green salad and crispy popovers.

What’s that?  You don’t know how to make popovers?  You don’t have the fancy schmancy pan?  Never fear, Frugal friends.  You don’t need to make a trip to the mall for the special popover pan, you can make them in a muffin tin with similar results.  Come along!  It’s fun to learn something new!  Your gang will be so impressed, you’ll be whipping out popovers all winter long.

First things first, though.  Start with the soup.  One thing about popovers is that they don’t like to be kept waiting.  They’re best straight from the oven.

However, if you do have a few left over, they’re lovely for breakfast with a little bit of butter and jam (I still have raspberry freezer jam leftover from the summer!).  Just re-crisp them in a 350 degree oven for 5-7 minutes.  Your kids will think you’re a total goddess!

BROCCOLI SOUP WITH CHEDDAR
Serves: 6
Source: epicurious.com

• 6 T. butter, room temperature; divided
• 2 pounds of fresh broccoli, stems and florets separated and chopped into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 dried tarragon
• 6 c. chicken broth (Emeril’s stocks are on sale)
• 1 c. half and half

• 3 T. flour

• 2 c. grated cheddar – about a half pound block; (Sendik’s Brand Mild Cheddar is on sale)

Melt 3 T. butter in a large pot over medium heat. Add broccoli stems and onions, saute for about 6 minutes. Add the garlic and the tarragon, saute 1 minute. Add the chicken broth, bring to a boil. Simmer uncovered until broccoli stems are tender, about 15 minutes. Let cool slightly.

Transfer contents of the soup to a blender, being careful not to fill it all the way (unless you enjoy scraping green soup off your ceiling). Place the lid on the blender, removing the center plastic piece so that the steam can vent. Using a clean kitchen towel, gently hold the lid in place and start the blender on LOW. Wait a few seconds and then up the speed to medium, and blend until smooth.

Transfer soup back to pot. In a small bowl, mix the remaining 3 T. butter and the flour with a fork to make a paste **. Whisk the paste into the soup. Add the broccoli florets. Simmer until the soup thickens and the florets are tender, about 5 minutes.

Preheat the broiler. Place 6 ovenproof bowls on a baking sheet. Divide soup among the bowls. Sprinkle a bit of shredded cheese over each. Broil until cheese melts and bubbles around the edges, about 4 minutes.

** Cooking 201: The fancy French term for this butter / flour mixture is ‘beurre manie’ (pronounced ‘burr mon yay’), which translates into “kneaded butter”.  This is a simple technique that can be used to thicken soups, sauces, and gravies.

POPOVERS

Makes 6, but is easily doubled

Source:  epicurious.com

• 1 c. sifted all-purpose flour
• ½ t. salt
• 2 large eggs
• 1 c. milk
• 1 – 2 T. butter for the pan

Preheat the oven to 450.

Sift together the flour and the salt in a large bowl.  Whisk together the eggs and the milk in a small bowl.  Add the milk mixture to the flour mixture, stirring, and stir until the batter is smooth.  (I like to transfer the batter to a big glass measuring cup at this point; it makes filling the pan much easier.  I also like to allow the batter to rest for 15 minutes or so before proceeding).

Place the popover pan (or muffin tin) in the hot oven for five minutes.  Remove pan from the oven and place a bit of butter (call it ¼ teaspoon, maybe a little more) in the bottom of each of six muffin cups.  Place the pan back in the oven for two minutes, or until the butter is melted.

Working very quickly, pour the batter into the six buttered muffin cups, so that they’re ½ – 2/3 of the way full.  Immediately place the pan back in the oven.  Bake the popovers in the middle of the 450 degree oven for 20 minutes (** see note).  Reduce the heat to 375, and continue to bake the popvers for 20 minutes longer, or until they are golden brown and crisp.  Remove from the pan immediately and serve.

** COOKING 201: Absolutely no peeking while the popovers are doing their thing in the oven!  Popovers are leavened by steam.  When you open the oven door, heat escapes, and the popovers will collapse.  I would hate for that to happen to you!  So, behave yourself – no peeking.  Thank you.

I just love soup. Some of you regular readers already knew that (yes, would you believe I have ‘regulars’? and not only my mom!). So I guess it’s not really a secret. Never mind.

Anyway, right after raindrops on roses and whiskers on kittens, this meal is one of my favorite winter things — and I so wish you could be here to smell my kitchen right now! Hot minestrone is simmering away on the stove, and I just pulled a pan of golden cheddar scones out of the oven. OH! How heavenly! This cozy dinner is good for what ails ya’ on a f-f-f-frigid day like today!

Now, I’m not even gonna try to lie here: this soup will require a bit of chopping on your part. I’m sorry. Think of chopping as therapy. That’s what I do. And I pinky swear it will be worth it – especially when you see how very many vegetables you’re gonna be able to sneak by any of your veggie-averse diners. This yummy soup packs a nutritional wallop, and those picky little punks will be none the wiser!

It feels good to pull one over on them now and then, doesn’t it? Heh, heh, heh.

As for the scones – where should I begin?! They were supposed to be biscuits, but I simply cannot be bothered with rolling out dough and having a floury mess all over my countertops. I don’t tolerate icky counters. It’s a pet peeve of mine. A much neater approach is to form the dough into two discs, slice them into 6th’s (thounds like I’m lithping, doesn’t it?), bake ‘em up, and call ‘em scones.

One should be plenty…which, of course is why I ate two. Don’t tell anyone!

MINESTRONE WITH BASIL

Serves: 6

Source: modified from epicurious.com

• 2 c. shredded green cabbage
• 1 – 14.5 oz. can light red kidney beans, rinsed and drained (Bush’s are on sale)
• 1 – 14.5 oz. can diced tomatoes, drained
• 1 small onion, diced
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 zucchini, diced (on sale)
• 1 medium russet potato, peeled and left whole
• 1 small russet potato, peeled and diced
• 3 cloves garlic, minced or pressed
• 1 t. salt
• 5 c. chicken broth (plus an additional cup to thin if necessary)

• 1 T. olive oil
• ½ c. small shell pasta (Creamette brand is on sale)
• ½ c. fresh basil, chopped and divided
• Freshly grated Parmesan cheese (to be fair, the GREEN CAN is on sale)

Place first 12 ingredients in a very large soup pot. Bring to a boil. Reduce heat, cover, and simmer until potato is very tender, about 45 minutes.

Transfer 2 cups of soup and the whole potato to blender and puree (see note on pureeing hot liquids). Return puree to the soup in the pot. Add the pasta and ¼ cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper; add additional broth to thin soup if necessary. Mix in the remaining ¼ cup basil. Serve with Parmesan cheese.

NOTE * BLENDING HOT LIQUIDS 101: Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3). Turn it on full blast. I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!

Instead, place the soup in the blender leaving plenty of room between the soup and the top. While holding the lid slightly ajar (I like to use a clean dishtowel for this), begin blending the soup on a low speed, allowing steam to escape through the partially open lid. Gradually increase speed and puree soup until smooth. Phew! That was a close one.

CHEDDAR SCALLION SCONES

Makes 12

Source: epicurious.com

• 2 ¼ c. flour
• 2 ½ t. baking powder
• 2 t. sugar
• ¾ t. baking soda
• 1 t. salt
• 6 T. cold butter, diced into 1/2 “ cubes (Alcam butter is on sale)
• 1 ½ c. sharp cheddar, grated
• 3 scallions, finely chopped (on sale)
• 1 c. well-shaken buttermilk

Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl. Blend in the butter with your fingertips until mixture resembles coarse meal. Stir in cheddar cheese and scallions. Add buttermilk and stir until just combined (I find my hands work much better than a spoon here).

Divide the dough into two equal pieces. On a lightly floured surface, form one half into a neat ball, then flatten into a 1” disc. Slice the disc into six equal triangles, and transfer to the baking sheet. Repeat with remaining dough. Bake in the middle of the oven until golden, 18-20 minutes. Serve them hot!

And by a “lived in” smell, I definitely do not mean the aroma of a seventy-two pound black lab or a laundry basket of overflowing with dirty gym socks.

The lived in smell I’m talking about is the warm and welcoming aroma of something downright delicious simmering away on the stove – a delightful smell that immediately greets you when you trudge through the door at the end of a long day of school or work.

A smell that makes you happy you’ve got a momma who’s overly-consumed with her culinary addiction psychosis hobby.

For instance, a big ol’ pot of tortilla soup.  Tortilla soup after all, is fluent in the language of YUM.  And its favorite phrase is “Welcome home!”

We enjoyed this soup with my favorite roasted vegetable quesadillas.  Also, just thinking ahead to next weekend; this soup would be a great way to use up any extra scraps of Thanksgiving turkey!  Just a thought … always thinkin’!

TORTILLA SOUP WITH CHICKEN

Serves:  6-8

Source:  Recipezaar.com; Recipe #85800

• 3 T. vegetable oil*
• 8 corn tortillas, diced small
• 6 cloves garlic, minced or pressed
• ½ c. chopped cilantro, divided
• 1 – 28 oz. can diced tomatoes (Red Gold brand is on sale this week)
• 1 medium onion, diced
• 1 T. cumin
• 1 T. chili powder
• 1 bay leaf
• 6 cups chicken broth* (Swanson’s canned broth is on sale this week)
• 1 t. salt
• ½ t. cayenne pepper
• 4 cooked chicken breast halves, shredded or chopped

GARNISHES:

• shredded cheese
• diced avocadoes
• sour cream
• 2 corn tortillas, sliced thin and fried crisp (optional)*

In a large dutch oven, heat the oil over medium heat.  Add the tortillas, garlic, half of the cilantro, and onion, cook and stir for 2-3 minutes.  Add the tomatoes, bring to a boil.  Add the cumin, chili powder, bay leaf, and chicken broth, and return to a boil.  Reduce heat; add salt and cayenne and simmer for 30 minutes.  Remove bay leaf and stir in the cooked chicken and remaining cilantro; continue to simmer until chicken is warmed through.

Ladle soup into heated serving bowls.  Garnish with shredded cheese, diced avocado, sour cream, and tortilla strips.

*NOTES:  The original recipe calls for 6 tablespoons of oil, but since I’m a health nut and all (laughs out loud, slaps knee), I cut this in half.  Feel free to use the full amount if you’re the indulgent type.  I’ll never judge.

*Also, if you’re going to make the soup earlier in the day, count on it thickening up a little bit, thanks to the starch in the corn tortillas.  I needed to add a bit more chicken broth at the end to thin it out for serving.

*And finally, while the fried tortilla strips are not at all difficult to make, you might not want to futz with them.  I’ve served this soup with a big handful of crunched up Tostitos and my family has been none the wiser!

I couldn’t resist, even though I’m supposed to be off of my foot. But the beauty of this recipe is that it’s QUICK and EASY, and requires almost no prep work (ie, little time spent standing over a cutting board). Let’s just don’t tell my friend Dr. M. that I left the couch for a wee bit of time today. He’s not the sort you really want to tangle with. It’ll be our little secret!

You can’t possibly mess this up. Fiddle with it until it tastes the way you want it! Though the soup is easily doubled, it isn’t really freezer friendly. However, it gets better as it sits overnight, so if you have any left, you should send it with your husband for lunch tomorrow!

You’ll notice the potatoes aren’t actually baked. I’m sure the name must have come from all of the traditional potato toppings that really make the soup. My punks adore it; hope yours will, too!

LOADED BAKED POTATO SOUP

Serves: 4

Source: ??

• 2 lbs. russet potatoes, peeled and diced (this was about 6 of the sale russets)
• 3 c. chicken broth (plus additional to thin if necessary)
• 1 c. half & half (or so, adjust this to your taste)
• ½ c. sour cream (again, adjust this to your taste)
• ½ c. shredded sharp Cheddar cheese (there’s a medium cheddar on sale this week if you don’t mind grating it yourself!)
• 4 sliced scallions (green tops only)
• 6 slices bacon, cooked crisp and crumbled
• ½ t. garlic salt
• Salt and pepper to taste

• Garnishes: Additional shredded sharp Cheddar cheese, cooked and crumbled bacon, sliced green onions

Combine potatoes and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for about 15 minutes or until potatoes are tender. Let cool slightly, then transfer potatoes and broth to a blender or food processor – or, if your blender is broken like mine, use a stick blender. (* SEE NOTE on blending hot liquids). Blend until fairly smooth with some small chunks of potatoes remaining.

Return mixture to saucepan and bring back to a simmer. Remove from heat and stir in half & half, sour cream, cheese, green onions, bacon, garlic salt, salt and pepper. Adjust the thickness of the soup with additional chicken broth if necessary. Cook over low heat for 5 minutes more. Spoon into heated soup bowls and allow diners to top with garnishes as desired.

NOTE * BLENDING HOT LIQUIDS 101: If you’re a regular reader of this blog, you’ve heard it before. Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3). Turn it on full blast. I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!

Instead, fill the blender about 2/3 full with the soup. Cover loosely with the lid, then hold the loose lid in place with a folded dish towel. Start the blender on low; allow the steam to escape, then gradually increase the speed. Safety first, my friends!

I ate too much this weekend.  And if you want the truth, I went overboard on the  cocktails, too – we went to a really fun (LATE) dinner party on Friday, then out to the lake on Saturday, and had company on Sunday.  The weather was gorgeous, and I just felt like livin’ it up and indulged just a teensy bit too much.

It’s time to get back on track, and I’m going to be really, really good today.  I just ate an apple (a Jazz apple, I’m totally hooked – you must try them!);  I’m munching a bunch of grapes and pounding ice water by the quart to re-hydrate and flush all the junk out of my system.  I might even go a little crazy and EXERCISE later.  I know, right?  Look out.

I like to go ‘veggie’ for a few days when I’ve abused my body like this, and a perfect way to get back on track is with this delicious black bean soup.  If you didn’t know this already, black beans are virtually fat free, they’re a great source of fiber and antioxidants, and … they’re on SALE through today, yippee!  This soup feels filling, and if you go easy on the shredded cheese and sour cream, it’s very healthy too.   My kids totally dig it and have absolutely no earthly idea that it’s good for them — cheap, healthy, and a total nutritional fake out,  I love it!

Alongside I like to serve these crispy roasted vegetable quesadillas; again, these can be made quite healthy if you go light on the cheese and don’t oil your griddle with too heavy a hand.  I’m making mine with the sale LaBanderita tortillas (which I have leftover from the burritos last week), the sale red onions, and the Colby Jack that’s on sale in the cheese department (you’ll have to shred this yourself).  Choose from one of the three brands of salsas that are on sale (Frontera, Manny’s, or Newmans!) to dunk the quesadillas.

I’m off to the gym.  Hope I remember how to get there.

If you have the luxury of time, make the soup earlier in the day.  It gets better the longer it sits!

Serves:  6-8 for dinner

Source:  Adapted from epicurious.com

• 2 T. olive oil
• 1 very large yellow onion (on sale!), diced
• 4 large cloves garlic, chopped
• 1 ½ t. dried thyme
• 5 – 15 oz. cans black beans, drained (LaPreferida brand, on sale)
• 4 c. chicken broth
• 1 – 28 oz. can and 1 – 14 oz. can crushed tomatoes with their juice
• 3 t. ground cumin
• 1 t. ground chipotle powder (or regular chili powder)
• Generous pinch of chopped cilantro
• 1 lime, cut in to wedges
• 2 – 3 scallions, chopped
• Shredded cheese and sour cream for serving, if desired

Heat the olive oil over medium heat.  Add the onion, garlic, and thyme; sauté until onion is tender, about 8 minutes.  Add beans, broth, tomatoes with juices, cumin, and chili powder.  Bring soup to a boil.  Reduce heat to medium low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.

Working in batches, puree half of the soup in blender until smooth (see note).  Mix puree back in to soup in pot. Stir in cilantro, a squeeze of fresh lime juice to taste, and season with salt and pepper.  Ladle soup in to bowls and top with sliced scallions, shredded cheese and sour cream if desired.

NOTE * BLENDING  HOT LIQUIDS 101: If you’re a regular reader of this blog, you’ve heard it before.  Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3).  Turn it on full blast.  (I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!)

To call this a ‘recipe’ is kind of silly – it’s really more of a guideline, because if you can make a grilled cheese sandwich, you can make a quesadilla.  Swap in most any vegetable that you like; sometimes I throw baby bella mushrooms or zucchini in the mix too!  Have fun!

ROASTED VEGETABLE QUESADILLAS

Serves:  4-6 for dinner

Source:  Adapted from epicurious.com

• ½ – 1 lb. asparagus, trimmed and cut into 1” pieces
• 1 large red bell pepper, cored, seeded, cut in to 1” pieces
• 1 large red onion, sliced and separated into rings
• 1 – 2 T. olive oil
• 6 large flour tortillas (I’m using the LaBanderita 10” sale tortillas)
• ½ – ¾ lb shredded cheese (I’m using the sale Colby-Jack, but feel free to swap in shredded Pepper Jack, which is also terrific in these)
• Chopped fresh cilantro to taste
• Cooking spray
• Salsa or Pico de Gallo for serving
• Sour cream for serving, optional

Preheat the oven to 500.

Line a large cookie sheet with foil for easier cleanup.  Place the vegetables on the pan and toss with olive oil.  Season with salt and pepper.  Roast vegetables until tender and lightly browned, shaking pan occasionally, about 10-12 minutes.  Cool vegetables.

Preheat the broiler.

Place three tortillas on a work surface.  Sprinkle each lightly with some of the cheese, then divide vegetables evenly among the tortillas.  Top with more shredded cheese and chopped cilantro.  Cover with the remaining three tortillas.

Spray a baking sheet with cooking spray.  Place the quesadillas on the baking sheet, spray the top tortilla with cooking spray.  Broil the quesadillas until golden brown, about 2 minutes.  Carefully turn the quesadillas and broil the second side until golden brown, an additional 2 minutes.

Alternately, make the quesadillas on your cooktop, like a grilled cheese.  This is what I always do, because I don’t trust my broiler!

As I’ve mentioned before, I am absolutely crazy for soup.  Year round.

A steaming bowl of soup might not sound that appealing in the middle of summer, but I would argue that it’s a SOUP-ER (I know, sorry) dinner option right now, for those evenings when busy families are on the go, go, go.  If you have time to toss together a pot of soup in the morning or afternoon, it’ll be ready when you are later on in the evening.  Besides, most soups benefit from sitting for a little while (in the fridge, of course) before serving!

In my last post (the Shrimp & Sweet Corn Cakes) I talked about using the 26/30 count shrimp that were on sale, and how I like to use these smaller shrimp for applications where ‘size doesn’t matter’ (there’s a joke in there somewhere; use your imagination).  I used one pound (of the 2 pound bag) for the shrimp cakes, and decided to use the other half to make this very quick Chunky Shrimp Bisque (I cut the recipe in half with no trouble).

(*NOTE:  try the Bos’n Brand that are on sale this week at $12.99 for a 2-pound bag.)

You will not believe how quickly this soup comes together; there is very little chopping involved.  It’s blended just before serving (* see note on blending hot liquids), and it’s up to you how chunky or smooth you make it.  I decided to try it smooth, and loved the result; it was definitely even elegant enough to serve as a first course at a dinner party.  Next time I might leave it a little chunkier for a down-home feel.

Another option would be to swap in chunked lobster for the shrimp (although, that’s obviously a special occasion swap, and certainly would not be FRUGAL).

Either way, this soup is a winner – any time of the year.  Add bread and a simple salad, and (voila!) dinner is served!  ENJOY!

CHUNKY SHRIMP BISQUE

Serves: 6

Source:  The Deen Bros. Cookbook, Recipes from the Road, by Jamie and Bobby Dean and Melissa Clark, pp. 188-189

• 6 T. butter
• 1 large onion, finely chopped
• 2 small cloves garlic, minced
• 1 bay leaf
• 1 t. dried thyme
• 3 T. flour
• 6 c. low-sodium chicken broth
• 2 c. canned chopped tomatoes, drained
• 1 c. cream
• 2 T. dry sherry
• 2 lbs. shrimp, peeled, deveined, and coarsely chopped (reserve out 6 WHOLE shrimp – ie, un-chopped, if you would like to make a pretty garnish)
• Salt and freshly ground black pepper

In a large saucepan, melt the butter over medium heat.  Add the onion, garlic, bay leaf, and thyme.  Cook about 10 minutes or until the onion is tender, stirring frequently.  Add flour, stir and cook for 2 minutes.  Add broth, whisking until well combined.  Add tomatoes, bring to a boil.  Reduce heat and simmer, partially covered, for 30 minutes.

Add cream and sherry, simmer for 10 minutes.  Add shrimp, cook for 2 minutes or until shrimp turn pink and are cooked through.  Season to taste with salt and pepper.

Remove the bay leaf and puree half of the soup in a blender.  Return the pureed soup to the pot and stir to combine (or, do as I did and use an immersion blender to achieve your desired consistency).  Heat through.  Ladle the bisque into bowls and serve!

FOR GARNISH:  Place reserved un-chopped shrimp on a cutting board.  Use your knife to slice the shrimp in half horizontally.  Saute the shrimp halves in a little bit of butter or olive oil until they curl up (almost like a corkscrew).  Garnish the individual bowls of soup with the sautéed shrimp.

NOTE * BLENDING  HOT LIQUIDS 101: Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3).  Turn it on full blast.  (I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!)

Instead, allow the soup to cool slightly in the pan.  Fill the blender just over halfway, then begin blending the soup very slowly, leaving the lid slightly askew.  I also like to hold a folded up dishtowel on the lid, as I’m holding the lid in place.  As the steam is under control, then you can increase your speed.