When you were you in
high school, there were always a bunch of reasons to get dressed up. Every few
months there was some formal gathering to get all dolled up for.
Oh by the way, men who
are reading this (all three of you), you can go ahead and tune out now because
this is going to be a solidly girl post.
In college, I had even
more reasons to get dressed up because when you are in a sorority, there is
literally an event once a month.
There was always
something so exhilarating about having an event to look forward to and to plan
for.
And then, getting
together with your girlfriends and getting ready together was just as fun as
the event itself.
Now days, the
opportunities to get dress up and get together are fewer and further between.
But last weekend, my
sorority sisters and I gathered in Los Angeles to celebrate ten years of Pi
Beta Phi sisterhood on Loyola Marymount’s campus.
It was amazing to
relive my sorority days for a few hours. Lots of singing, dancing, cocktails
and girls. Girls everywhere.
Now that the big event
has come and gone, I can spend a little less time worrying about the waistline.
So bring out the
creamy, hearty, warming soups.
Bisque me please!
You will need…
1 lb shrimp peeled and
deveined, shells and tails removed
6 cups chicken stock
or 4 cups seafood stock (if you can locate it)
2 tablespoons olive
oil
3 leeks, white and
light green parts chopped
5 cloves garlic
1 teaspoon cayenne
pepper, plus more for garnish
¼ cup Cognac or brandy
¼ cup dry sherry
4 tablespoons butter
1/3 cup all-purpose
flour
2 cups half-and-half
1/3 cup tomato paste
Salt and black pepper
to taste
The beginning of this
recipe will be slightly different depending on the type of stock you have.
If you were able to
locate seafood stock, heat the stock in a large pot until it is simmering. Add
in the shrimp, trails and shells and simmer until the shrimp has cooked, about
2 to 3 minutes.
When the shrimp is
cooked, remove the cooked shrimp from the stock.
Continue to simmer the
stock until it is reduced slightly. You want to have about 3 ¾ cups of stock.
Strain the tails and
shells and reserve the stock.
If you are using
chicken stock, heat the stock in a large pot until it is simmering. Add in the
shrimp, shells and tails to the stock and simmer until the shrimp is cooked,
about 2 to 3 minutes.
Remove the shrimp and
leave the tails and shells in the stock.
Continue to simmer
until the stock is reduced by about 1/3rd. You want to have about 3
¾ cups of stock.
In the same pot, heat
the olive oil until it is hot over medium heat.
Add in the leeks and
cook them down until they are soft but not browned.
Then, add in the
garlic and cook until the garlic is fragrant. About 1 minute.
Season the leeks with
salt, pepper and the cayenne pepper.
Stir well and toss the
reserved shrimp in with the leeks just to reheat slightly. About 1 minute.
Add the Cognac or
brandy and cook for 1 minute.
Then add in the sherry
and cook until the alcohol has burnt off and the liquid has reduced by about
half. About 3 minutes.
Transfer the shrimp
and leeks to a food processor and blend until roughly pureed.
Back in the same pot,
melt the butter.
Slowly add in the
flour while you are whisking the butter over medium heat. When the flour is
completely combined, cook for 1 minute.
Then, slowly add in
the half-and half while still whisking until the liquid has thickened. About 3
more minutes.
Then, stir in the
tomato paste, stock and pureed shrimp.
Season the soup with salt and pepper and
heat over low heat until very hot but not boiling.
Serve with a dash of
cayenne and black pepper.
Love and Beer Floats
Angela
1 lb shrimp peeled and
deveined, shells and tails removed
6 cups chicken stock
or 4 cups seafood stock (if you can locate it)
2 tablespoons olive
oil
3 leeks, white and
light green parts chopped
5 cloves garlic
1 teaspoon cayenne
pepper, plus more for garnish
¼ cup Cognac or brandy
¼ cup dry sherry
4 tablespoons butter
1/3 cup all-purpose
flour
2 cups half-and-half
1/3 cup tomato paste
Salt and black pepper
to taste
The beginning of this
recipe will be slightly different depending on the type of stock you have.
If you were able to
locate seafood stock, heat the stock in a large pot until it is simmering. Add
in the shrimp, trails and shells and simmer until the shrimp has cooked, about
2 to 3 minutes.
When the shrimp is
cooked, remove the cooked shrimp from the stock.
Continue to simmer the
stock until it is reduced slightly. You want to have about 3 ¾ cups of stock.
Strain the tails and
shells and reserve the stock.
If you are using
chicken stock, heat the stock in a large pot until it is simmering. Add in the
shrimp, shells and tails to the stock and simmer until the shrimp is cooked,
about 2 to 3 minutes.
Remove the shrimp and
leave the tails and shells in the stock.
Continue to simmer
until the stock is reduced by about 1/3rd. You want to have about 3
¾ cups of stock.
In the same pot, heat
the olive oil until it is hot over medium heat.
Add in the leeks and
cook them down until they are soft but not browned.
Then, add in the
garlic and cook until the garlic is fragrant. About 1 minute.
Season the leeks with
salt, pepper and the cayenne pepper.
Stir well and toss the
reserved shrimp in with the leeks just to reheat slightly. About 1 minute.
Add the Cognac or
brandy and cook for 1 minute.
Then add in the sherry
and cook until the alcohol has burnt off and the liquid has reduced by about
half. About 3 minutes.
Transfer the shrimp
and leeks to a food processor and blend until roughly pureed.
Back in the same pot,
melt the butter.
Slowly add in the
flour while you are whisking the butter over medium heat. When the flour is
completely combined, cook for 1 minute.
Then, slowly add in
the half-and half while still whisking until the liquid has thickened. About 3
more minutes.
Then, stir in the
tomato paste, stock and pureed shrimp. Season the soup with salt and pepper and
heat over low heat until very hot but not boiling.
Serve with a dash of
cayenne and black pepper.
