| Kat's Bluegrass Cookbook |
| camp vittles and pick-nic fare |
Charlie's Shrimp and Hot Root Soup
Growing up, my son Charlie loved the Redwall books . He asked for a
companion book for Christmas because it contained this recipe; the
favorite dish of the Otter Rangers when out on patrol. We don't have a
"hot root" plant in this world but a close approximation is potatoes with
chili powder. You could also try a rutabaga for a little zing. I have
adapted the original version--hey, it is a fantasy recipe after all! I use
butter and flour to make a little roux to thicken it up. I also beefed up on
the spices. The unique combination of nutmeg, cumin, bay leaf and
cayenne makes a fragrant, spicy combination that wakes up what is
basically a potato leek soup. You could add fish or other seafood, or
make it with scallions and onions if you can't get leeks.
2-3 large leeks
2 cloves garlic
8 red potatoes
2 lbs cooked peeled shrimp
1 quart cream
2 c. chicken stock
2 Tbsp. butter
2 Tbsp. flour
1 tsp. cumin
1 tsp chili powder
½ tsp nutmeg
1 sm. bayleaf
Salt & Pepper
Paprika
Wash, trim and slice the white part of the leeks. Reserve the green tops.
Melt butter in a heavy, large skillet. Add white leek slices, garlic and
saute. Meanwhile clean and cut up potatoes, you don't have to peel. Add
some rutabaga chunks if desired! Place in a large stock pot with water to
cover and boil till tender. Drain and reserve some of the water to adjust
thickness of soup. Wash and trim green tops to remove dirt hiding in the
crooks of the leaves, keep checking for grit as you cut, leek grit is good
at evading your efforts. Trim off any tough tops, chop as much of the
tender green part as you can. (My son says I add too much of the green
but I love the scallion-like slices floating on top of the creamy white
soup). When leeks start to wilt, add shrimp, spices, and green tops.
When leeks are nice and soft, add the flour and toss mixture to coat well.
Start adding cream slowly while pan is still on med low, stirring
frequently to keep from clumping. Add as much cream as will fit in
skillet. Continue heating until very warm and close to simmering, letting
it thicken a bit. Put the shrimp/leek mixture in with the drained potatoes
in the large stock pot. Add remaining cream and chicken stock. Adjust
seasonings. Seems like I always add more nutmeg and cumin, these
spices add a lemony flavor that complements the shrimp nicely. You
could also use a nice fresh dill if you don't have cumin. Top with a
sprinkle of paprika. Serve with a nice warm, crusty french bread. This
soup freezes very well. It's great to make for a fall pick to warm up a
chilly group. Freeze in baggies and pop in the cooler to bring to a fest.,
Growing up, my son Charlie loved the Redwall books . He asked for a
companion book for Christmas because it contained this recipe; the
favorite dish of the Otter Rangers when out on patrol. We don't have a
"hot root" plant in this world but a close approximation is potatoes with
chili powder. You could also try a rutabaga for a little zing. I have
adapted the original version--hey, it is a fantasy recipe after all! I use
butter and flour to make a little roux to thicken it up. I also beefed up on
the spices. The unique combination of nutmeg, cumin, bay leaf and
cayenne makes a fragrant, spicy combination that wakes up what is
basically a potato leek soup. You could add fish or other seafood, or
make it with scallions and onions if you can't get leeks.
2-3 large leeks
2 cloves garlic
8 red potatoes
2 lbs cooked peeled shrimp
1 quart cream
2 c. chicken stock
2 Tbsp. butter
2 Tbsp. flour
1 tsp. cumin
1 tsp chili powder
½ tsp nutmeg
1 sm. bayleaf
Salt & Pepper
Paprika
Wash, trim and slice the white part of the leeks. Reserve the green tops.
Melt butter in a heavy, large skillet. Add white leek slices, garlic and
saute. Meanwhile clean and cut up potatoes, you don't have to peel. Add
some rutabaga chunks if desired! Place in a large stock pot with water to
cover and boil till tender. Drain and reserve some of the water to adjust
thickness of soup. Wash and trim green tops to remove dirt hiding in the
crooks of the leaves, keep checking for grit as you cut, leek grit is good
at evading your efforts. Trim off any tough tops, chop as much of the
tender green part as you can. (My son says I add too much of the green
but I love the scallion-like slices floating on top of the creamy white
soup). When leeks start to wilt, add shrimp, spices, and green tops.
When leeks are nice and soft, add the flour and toss mixture to coat well.
Start adding cream slowly while pan is still on med low, stirring
frequently to keep from clumping. Add as much cream as will fit in
skillet. Continue heating until very warm and close to simmering, letting
it thicken a bit. Put the shrimp/leek mixture in with the drained potatoes
in the large stock pot. Add remaining cream and chicken stock. Adjust
seasonings. Seems like I always add more nutmeg and cumin, these
spices add a lemony flavor that complements the shrimp nicely. You
could also use a nice fresh dill if you don't have cumin. Top with a
sprinkle of paprika. Serve with a nice warm, crusty french bread. This
soup freezes very well. It's great to make for a fall pick to warm up a
chilly group. Freeze in baggies and pop in the cooler to bring to a fest.,
More Vittles
to Come!
Kat's Chili
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Fare
to Come!
Kat's Chili
Ray's Ribs
Charlie's Soup
Margaret's Eggs
Doug's Curry
Campfire Fare