Creole Soup Food

CREOLE SOUP

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

CHICKEN CREOLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
• Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CREOLE SOUP

Steps:

• 1. In a 4 quart pot cook bacon until crisp. Remove and save.
• 2. In the bacon fat saute the vegetables until crisp tender. I drain the fat or blot with a paper towel.
• 3. Stir in soup, tomatoes (breaking them up if needed), water, bay leaf and hot pepper sauce.
• 4. Bring just to a boil, reduce heat, and simmer uncovered for 10 minutes. Add bacon. Discard bay leaf and serve passing more hot sauce if needed.
• 5. I have also added a can of green chilies to this soup and some sausage cut into slices or diced is a good addition.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SHRIMP CREOLE SOUP FOR CROCK POT

Steps:

• Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
• Increase heat to HIGH and add cooked shrimp 15 minutes before serving.

CHICKEN CREOLE SOUP

Steps:

• Melt butter in 5 to 6 quart dutch oven over medium-high heat.
• Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
• Stir in flour.
• Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
• Stir in remaining ingredients except rice and water.
• Heat to boiling; reduce heat to medium low.
• Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
• Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
• Remove bay leaves.

CREOLE FISH SOUP

Steps:

• In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. , Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard bay leaves.

CREOLE TOMATO AND FENNEL SOUP

Steps:

• Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
• Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
• Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

CREOLE CORN AND SHRIMP SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
• Add the chopped onions and garlic and cook until the onions are softened.
• Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
• Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
• Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
• Season the soup with kosher salt and freshly ground black pepper to taste.
• Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

CREOLE EGGPLANT SOUP

Steps:

• Heat the oil in a large soup pot. Add the onion, celery, and garlic and sauté over medium-low heat, stirring frequently, for 10 minutes, or until all are golden. Add a small amount of water if the mixture becomes dry. Sprinkle in the flour and cook, stirring, for another minute.
• Add the potato and eggplant dice with enough water to cover all but about an inch of the vegetables. Bring to a rapid simmer. At this point you should be able to push all the vegetables below the water. Lower the heat, add the basil, thyme, and curry, and stir well. Cover and simmer gently for 30 minutes, or until the vegetables are quite tender.
• Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper.
• Simmer over very low heat for 5 to 10 minutes longer. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
• Nutrition Information
• Per serving:
• Calories: 144
• Total fat: 6g
• Protein: 2g
• Fiber: 2g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 45mg

CREOLE BLACK BEAN SOUP

Steps:

• Add oil, onion, peppers, sausage and spice packet to pan and saute on medium-high heat for 3-4 minutes or until the meat is cooked and the vegetables soften. Add broth, beans, tomatoes, and corn, and bring to a boil. Lower heat and simmer for 20 minutes.