So here are a couple more "to die for", extremely delicious soup recipes: one a shrimp focused soup and the other another vegetarian option. Each are tried and true; real crowd pleasers.
The recipe, true to Cajun cooking, calls for onion and garlic powders. Before making this recipe, I had never bought these ingredients. You can try to figure out what the equivalent garlic and onion substitute might be, but since these ingredients go into a spice rub, I suggest just biting the bullet and purchasing the powder forms.
This soup has a nice hotness to it. If you do not like your food spicy, cut the "hot" ingredients in half.
Shrimp Cream Soup Serves 6
1/12 tsp. salt
1 1/2 tsp. onion powder
1/12 tsp. garlic powder
1 1/2 tsp. dry mustard
1 tsp. paprika
1/2 tsp. oregano
1 tsp. basil
1/2 tsp. blk. pepper
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
Combine all these spices to make a rub. Remove 1 tbsp. and sprinkle it on 2 lbs. of large, shelled and deveined shrimp. Reserve the rest to make the soup.
To make the soup, place the following in a large pot:
2 tbsp. vegetable oil
1 med. onion, chopped
1 can chickpeas, undrained
2 celery ribs, chopped
1 tsp. minced garlic
the rest of the spice mixture.
Stir fry this for 5 to 6 minutes then add 1 cup apple cider, 3 cups chicken broth, 2 tsp. minced fresh ginger, 2 tsp. hot curry powder ( you can substitute 1 tsp. regular curry and 1 tsp. of cayenne if you do not have the hot curry powder). Heat gently for 5 minutes then puree in a blender and return to pot. Add 2 cans of lite coconut milk. (the original recipe, that came from a Sugar Loaf ski mountain newsletter, called for evaporated skim milk. The soup is great with that, but I like the added dimension of the lite coconut milk better.) Heat to a light boil. Add the seasoned shrimp and cook over medium until done.
This soup will last several days in the fridge. I do not recommend freezing it. The shrimp gets a little funky.
Roasted Eggplant Soup with Tomato Salsa makes 8 cups
1 sm. head of garlic
2 lbs. eggplant
4 lg. tomatoes
1 mild green chile, cut lengthwise and seeded, or 1/2 to 1 tsp. chipotle chile in adobo sauce
5 tsp. olive oil
2 lg. red onions, sliced
1 tbsp. fresh, or 1 tsp. dried, thyme
1/2 tsp. salt
1/4 tsp. blk. pepper
2 14 1/2 oz. cans chicken broth or veggie broth
1 cup water
1 tbsp. balsamic vinegar
1 tsp. oregano
1 tsp. sugar
Heat oven to 400.Line a large baking sheet with foil. Wrap garlic in a small piece of foil. Cut eggplants in half and place cut side down on foil. Place tomatoes, chile and garlic-in-foil on the baking sheet. Bake for 35 to 40 minutes until tomato and eggplant skins darken. Cool to room temp. Peel and discard eggplant skins and chop the eggplant meat into chunks. Peel tomatoes.
In a 4 qt. saucepan, heat 3 tbsp. oil over med. heat. Add onions and saute until softened. Squeeze roasted garlicout of its clove skins into the onions. Add eggplant, thyme, salt and pepper. Cook mixture 10 minutes, stirring occasionally. Add broth and water. Heat to boiling over med. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Puree soup.
Meanwhile, in a blender, add roasted tomatoes, chile, 2 tbsp. olive oil, vinegar, oregano and sugar. Puree until blended,.
Ladle soup into bowls and add salsa in the middle.
This soup freezes exceptionally well.