Crab Bisque with Avocado-Tomato-Corn Relish

Photo by Katie Guymon

I saved this recipe from Eating Well, a long, long time ago in a galaxy far, far away when Pinterest was in its infancy, and its users actually had grand intentions to make use of what they pinned. I rediscovered this soup over the weekend while perusing my recipe boards and decided to dive on in.

Shockingly, this crab bisque is actually healthy, subbing heavy cream for skim milk, and (in my humble opinion) it doesn't lose any flavor.

I'm so happy to have a warm bowl of soup on this weirdly, heavily snowy day in late March.

Crab Bisque with Avocado-Tomato-Corn Relish [adapted from Eating Well]
Relish:
-1 small avocado, finely diced
-1 cup frozen corn kernels, thawed
-1 medium tomato, seeded and finely diced
-juice of 1 lime
-1/4 teaspoon salt
-freshly ground pepper to taste

Bisque:
-1 tablespoon extra-virgin olive oil
-1 cup frozen corn kernels, thawed
-1 cup chopped onion
-1 cup diced yellow bell pepper
-1 1/2 cups diced peeled russet potato
-3/4 paprika, plus more for garnish
-1 cup cooking sherry
-3 cups seafood stock
-2 cups skim milk
-16 ounces crab meat, drained if necessary
-1/2 teaspoon salt

1. To prepare relish: combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

2. To prepare bisque: heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

3. Working in two batches, puree the vegetable mixture in a blender or food processor. Alternately, use an immersion blender. Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

4. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Taco Soup

You gotta love a tried and true slow cooker recipes for those busy work days or lazy weekends. This flavorful taco soup is a perfect alternative when you're chilli-ed out.


 Taco Soup [adapted from Allrecipes.com]
-1 onion, chopped
-1 16 ounce can chili beans, rinsed and drained
-1 15 ounce can black beans, rinsed and drained
-1 15 ounce can whole kernel corn, drained
-1 8 ounce can tomato sauce
-1 12 ounce can or bottle of beer
-2 10 ounce cans diced tomatoes with green chiles, undrained
-1 package taco seasoning
-2 whole skinless, boneless chicken breasts
-shredded Cheddar cheese
-sour cream
-crushed tortilla chips

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Hearty Minestrone Soup

Forward march on the winter soup recipe testing. I found this one in my recent Food Network magazine. I omitted the carrots because, blah. And I upped the ante on the crushed tomatoes to make this soup extra hearty; I wanted it to fill me up! For such simple ingredients, this soup is very, very tasty.

Hearty Minestrone Soup [adapted from Ellie Krieger]
-2 tablespoons extra-virgin olive oil
-1 large onion, diced
-4 cloves garlic, minced
-4 stalks celery, diced
-1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
-1 teaspoon dried oregano
-1 teaspoon dried basil
-Kosher salt and freshly ground pepper
-1 28-ounce can no-salt-added diced tomatoes
-1 28-ounce can crushed tomatoes
-6 cups low-sodium chicken broth
-1 15-ounce can low-sodium kidney beans, drained and rinsed
-1 cup elbow pasta
-chopped basil and freshly grated Parmesan, for garnish

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.

2. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

3. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

4. Season with salt to taste, garnish with the basil and cheese if desired, and serve. 

Cream of Tomato Soup

Tomato murder was the case // Instagram @kguymon

Okay, I won't lie to you. This recipe is slightly labor-intensive. But, the extra time is totally worth the payoff because this is the best homemade tomato soup recipe I've ever tried...and I've tried a lot.

Despite the blood, sweat, and tears--and the seeming murder scene that occurs in one's sink while making this soup--it's staying in the rotation.









Cream of Tomato Soup [adapted from Smitten Kitchen]
-2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
-1 1/2 tablespoons dark brown sugar
-4 tablespoons unsalted butter
-4 large shallots, minced (about 1/2 cup)
-1 tablespoon tomato paste
-Pinch ground allspice
-2 tablespoons all-purpose flour
-1 3/4 cups chicken stock, homemade or canned low-sodium
-1/2 cup heavy cream
-2 tablespoons brandy or dry sherry
-salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450°F. Lined rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in a Dutch oven until foaming. Add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Use an immersion blender to puree the mixture in the Dutch oven. Add cream and cook three 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately.

Potato-Leek Soup

Oh, 'tis the season for soup! We got bread from Companion Bakery and dipped it into this soup for a real stick-to-your-ribs winter meal. 

Potato-Leek Soup
-1 lb. leeks
-2 bay leaves
-20 back peppercorns
-4 sprigs fresh thyme
-2 tablespoons butter
-4 strips bacon, chopped
½ cup dry white wine
-5 cups chicken broth
-1 lb. russet potatoes, diced
-1 1/2 teaspoon salt
-3/4 teaspoon white pepper
-1/2 cup heavy cream
-chives, chopped, for garnish

1. Make a bouquet garni by tying the bay leaves, thyme, and peppercorns in cheesecloth and securing with kitchen twine.

2. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

3. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.

4. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil.

5. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

6. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the heavy cream and adjust the seasoning, if necessary. Garnish with the chives and serve immediately. 

Pumpkin-Apple-Leek Soup

Photo by Katie Guymon

The heat finally broke in Saint Louis, and I am ready to get my fall on! You all know that I am obsessed with all things pumpkin. I mean, my heart beats for this particular gourd. So, on top of pumpkin spiced lattes and O'Fallon's pumpkin beer, I added pumpkin-apple-leek soup to the weekend menu.

Growing up in Southern Illinois, my parents always took us to Mary's in Herrin for special occasions: my granny's birthday, my grad school graduation, my uncles visiting for the holidays.... It's not often that I visit the restaurant these days - we're talking maybe once a year - but one thing is a guarantee. I pray to God that the soup of the day is the pumpkin-apple-leek soup, a freaking delicious sweet-savory combination topped with melted cheese that makes my taste buds swoon. And, really, I can't tell you the last time that I won the second course lottery because in recent years, I've had to settle for potato bisque or corn chowder. Life is unfair, I tell you.

So, I had to take matters into my own hands. My mom recently gave me a recipe for curried pumpkin soup, so I combined bits of that with bits of one of my favorite fall meals, Barefoot Contessa's roasted butternut squash soup. And then I improvised with apples and got a little loco with cinnamon. I know. Stuff's getting serious.

Pumpkin-Apple-Leek Soup
-2 tablespoons of butter
-2 teaspoons of garlic, minced
-5 leeks, cleaned, trimmed, and chopped
-1 tablespoon red curry
-2 Granny Smith apples, cored and diced
-3 14.5 oz. cans of low-sodium chicken broth
-2 15 oz. cans of pumpkin puree
-1/2 teaspoon of ground cinnamon
-1/2 cup of half-and-half
-salt and pepper to taste
-freshly grated Parmesan cheese
-fresh parsley

1. Melt the butter in a large pot or Dutch oven over medium-high heat.

2. Add the garlic and the leeks until soft, approximately 3-4 minutes.

3. Add the curry and cook until fragrant, about 1 minute.

4. Add the chicken broth and apples and cook until the apples are tender.

5. Add the pumpkin and cinnamon and cook for ten minutes. Puree the soup with a immersion blender.

6. Add the half-and-half and the salt and pepper.

7. Garnish with the Parmesan and parsley to serve.

Greek Gazpacho with Sauteed Shrimp

Photo by Katie Guymon

Looking back on my recent recipe posts, it's pretty evident that I love Mediterranean flavors. I mean, nine times out of ten, you're going to find feta cheese on my shopping list. At least I recognize that a problem exists. That's the first step. With the addition of sauteed shrimp on top, this Greek gazpacho makes a well-balanced dinner. But, beware! This recipe makes enough to serve 8-10 people and your dog begging under the table. I think I'm going to freeze a batch and revisit the yummy in a month or so.

Greek Gazpacho with Sauteed Shrimp [adapted from Barefoot Contessa's recipe]

For the Gazpacho:
 -4 thick slices of a baguette
-6 large cloves garlic, chopped
-2 tablespoons freshly chopped oregano leaves
-2 tablespoons chopped flat-leaf parsley
-5 tablespoons red wine vinegar
-5 tablespoons good olive oil
-1 red bell pepper, seeded chopped
-1 yellow bell pepper, seeded and chopped
-1 white onion, chopped
-1 cucumber, seeded and chopped
-4 large ripe tomatoes, chopped
-1 cup pitted kalamata olives, divided
-1 46 ounce can tomato juice
-4 teaspoons kosher salt
-2 teaspoons freshly ground black pepper
- 8 ounces feta cheese, crumbled

1. Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

2. Place the peppers, red onion, cucumbers, tomatoes, and 3/4 cup of the olives separately in the food processor and process until very coarsely chopped. (Unless you have a very large food processor, you might need to process this step in two batches.) Add to the mixing bowl.
3. Add the tomato juice, salt, and pepper and stir well.
4. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours.
5. Garnish with the crumbled feta, extra olives, and sauteed shrimp.

For the Shrimp:
-1/2 lb. of 12-15 count shrimp, peeled and deveined, tails on
-2 tablespoons of olive oil
-dried oregano, to taste
-kosher salt and fresh cracked pepper, to taste

1. Heat the olive oil in a large saute pan over high heat.
2. Rinse the shrimp and pat dry.
3. Sprinkle the shrimp with the dried oregano, kosher salt, and pepper. 
4. Cook on each side, 2-3 minutes, or until shrimp is bright pink.

Pesto Bean Soup

Photo by Katie Guymon

I love making soup. Seriously, there is something so calming about standing over a Dutch oven, slowly adding ingredients, casually adjusting spices, intermittently stirring a big simmering pot of yum. Add some music and a glass of wine... Well, that is just a perfect evening for me, folks.

My best friend, Nikki, e-mailed me this soup recipe just a few days ago, and I already jumped on the chance to make it. It's no joke: Nikki and I have the exact same taste buds. She's the only girl I know who will down some tomato juice and then head straight to the peperroncinis without skipping a beat (or getting heartburn). Well, the only girl except for me. So, when Nikki recommends a recipe, pretty much, I know I'm going to like it.

I honestly think it took me longer to photograph this soup than it did to make it. I just couldn't figure out the best way to capture all its brothy goodness. The pesto floats to the top while the hearty cannellini beans sink to the bottom. But, just trust me, give it a good stir, and every bite is something to behold.

Pesto Bean Soup

-5 garlic cloves

-pinch of red pepper flakes

-2 cans of cannellini beans, drained and rinsed

-1 cup of water

-3 heaping tablespoons of pesto

-2 tablespoons parmesan, grated

-3 cups chicken stock

-1 cup celery, chopped

-1/2 cup chopped green olives

-1/2 cup roasted red peppers, roughly chopped

1. Sauté five sliced garlic cloves and red pepper flakes in a Dutch oven with olive oil on medium heat.

2. Add cannellini beans and water; simmer until thick, 8 minutes.

3. Stir in pesto and Parmesan.

4. Add chicken stock and celery; cook 15 minutes.

5. Stir in olives and red peppers.

6. Top with a bit more Parmesan to serve.

Hot and Sour Soup

Photo by Katie Guymon

You know how some take-out hot and sour soups tend to be a little on the, well, mucous-y side? This recipe does not produce one of those soups. Instead, it's brothy and spicy, and, I've gotta believe, healthy. I turned up the heat by doubling tripling the amount of Sriracha. That made the soup a little too much for Matt; he'd rather avoid the "wicked heartburn." Well, more for me!

Hot and Sour Soup [recipe courtesy of Cuisine at Home]

-8 cups low-sodium chicken broth
-2 tablespoons light brown sugar
-2 tablespoons minced fresh ginger
-2 tablespoons low-sodium soy sauce
-1 tablespoon minced garlic
-1 tablespoon Sriracha sauce
-4 cups shredded Napa cabbage
-2 cups sliced shiitake mushrooms
-1 cup small-diced extra-firm tofu
-1/2 cup minced red bell pepper
-1 8 oz. can sliced bamboo shoots, drained
-1/4 cup rice vinegar
-2 tablespoons fresh lime juice
-1 tablespoon cornstarch
-1/2 cup bias-sliced scallions

1. Combine broth, brown sugar, ginger, soy sauce, garlic, and Sriracha in a large pot. Bring the mixture to a boil, then reduce heat to a simmer.

2. Add cabbage, mushrooms, tofu, bell pepper, and bamboo shoots; simmer 5 minutes.

3. Whisk together vinegar, lime juice, and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in slurry. Boil soup until it's slightly thickened, 1-2 minutes.

4. Garnish soup with scallions.

The Absolute Best Fall Recipes

Fall is my absolute favorite time of year, and I love all of the food that goes with it. I've compiled some of my go-to recipes in this blog post, and I'd love for you to share yours in a comment below.

Pumpkin Apricot Cookies

I love my friend Alice. Recently, she went out of her way to drop off a batch of pear-applesauce that she made from scratch (of course, from apples picked at an orchard), and it was so good that I almost ate the entire container in one sitting. That made me love her more. Plus, she bought me my first copy of The Joy of Cooking as a "just because" gift. Her generosity always stuns me. 

Alice is due in February with her first child. This is how I know that she's going to be a great mama: she loves to comfort people she loves with homemade recipes, and she savors family traditions. I am thrilled that she lent me her gramma's famous pumpkin apricot cookie recipe to share with you all. 

-3.5 cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1.5 teaspoon nutmeg
-1.5 teaspoon cinnamon
-1.5 sticks of butter
-1/2 cup pumpkin puree
-2 cups brown sugar
-2 eggs
-2 cups chopped dried apricots
-1/2 cup cold black coffee

1. Sift first five ingredients and set aside.

2. Cream butter and sugar, then add eggs and pumpkin. With mixer on low, add coffee add flour mixture slowly. Mix in fruit. Refrigerate dough 1 hour.

3. Drop small 1 or 1.5 inch balls of the dough about 2 inches apart on an ungreased cookie sheet. Bake 10-14 minutes at 350. Cook for 8-10 minutes until the cookies start to brown.

Apple Muffins
Click here for the recipe online.

My mom has turned into quite the gourmet home cook over the last several years. She is constantly trying out new recipes and encouraging my very "meat and potatoes" father to be adventurous, as well. He recently decided to become a rice eater (although beans are still off limits). And he now likes guacamole. Craziness, I know.

Last year, my mom and my maid-of-honor, Kerri, hosted a bridal shower for me at my parents' home in Southern Illinois, and my mom made these apple muffins for breakfast for all of us girls. I fell in love. They are easy to make, and with apples in season, they are the perfect fall breakfast item. 

Pumpkin Bread
My best friend Britt's sister, Erin, recently shared with me a recipe for what she advertised as the best pumpkin bread ever. I completely trust Erin's opinion when it comes to baked goods. Not only does Erin often test new recipes for her husband and two little ones (and one lucky one on the way), but she is a self-taught amazing cake decorator. If you live in the Chicago area, seriously check out her work. 

I recently made Erin's recipe for pumpkin bread, and I have to agree: it is amazing. She told me beforehand that she thinks what sets it apart from other recipes is the addition of coconut milk. I wholeheartedly agree. 

-3.5 cups all-purpose flour
-2 cups packed dark brown sugar
-2/3 cup white sugar
-2 cups pumpkin puree
-1 cup vegetable oil
-2/3 cup coconut milk
-2 teaspoons baking soda
-1 teaspoon salt
-1 teaspoon ground nutmeg
-1.5 teaspoons ground cinnamon
-1 cup toasted walnuts, chopped

1. Preheat oven to 350. Grease and flour two 8x4 inch loaf pans.

2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts. Pour batter into the prepared pans.

3. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

4. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Roasted Butternut Squash Soup [recipe courtesy of Barefoot Contessa]
The first time I tried this soup was at my cousin Casey's house in Virginia. I was visiting in January 2009, and it was, to put it mildly, frigid outside. One (of very many) unique traits about Casey is that she purposely doesn't have a microwave in her home. I emphasize the word purposely. So, on a cold Saturday afternoon, she heated up this butternut squash soup in a Dutch oven on her stovetop, and I was instantly blown away by its intense yumminess. I've tried a lot of butternut squash soups in my day - the famous Wolfgang Puck's, the vanilla-enhanced version at Mosaic - but this is by far and away, the best recipe I've stumbled upon. I don't do all the condiments on top, but I wholeheartedly endorse a sprinkling of green onions. 

Since my visit almost two years ago, Casey and I have traded recipes online, and I'm thankful to have someone who thinks of me often when scouring cookbooks and planning menus. Casey and I both love a warm and cozy meal, and we share the understanding that food brings a family together. 

By the way, I've spent many an hour peeling and cubing a butternut squash to prep it for roasting. I think that process takes longer than actually making the soup does. The next time I make it, I am going to simply halve the squash and roast it with the skin side down. When the flesh is soft, you can scoop it right out. Much easier! 

Slow Cooker Turkey Chili 
I am not a huge meat eater (unlike my husband), so I prefer my chili to have plenty of veggies. When Matt and I feel like a healthy meal, I'll use turkey in this recipe. But, it's just as great (or better?) with ground beef. I started with a recipe that I found online, but I've added my own pizazz over the years. With a dollop of sour cream on top, it's so delicious. I could eat the leftovers for days. And I do. 

Of course, you might want to adjust the ingredients according to your personal tolerance for heat. I have a pretty high tolerance myself.

-1 tablespoon olive oil
-1 yellow onion, chopped
-2 tablespoons minced garlic
-1 yellow bell pepper, chopped
-1.5 pounds ground turkey (or beef)
-1 (28-ounce) can crushed organic tomatoes, undrained

-1 small can tomato paste
-1 (16-ounce) can red kidney beans, drained and rinsed
-1 tablespoon chili powder
-1 tablespoon sugar
-2 cups low-sodium chicken stock
-1/2 teaspoon garlic powder
-1 teaspoon hot sauce (recommended: Tabasco)
-1.5 teaspoons sea salt
-1 teaspoon dried basil
-1/2 teaspoon dried oregano

-2 serrano peppers, minced

1. In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

2. Meanwhile, add the remaining ingredients to a crock pot set to low heat. Bring to a simmer.

3. Add the ingredients from step one and cook for a another hour or two.

Pumpkin Bars [recipe courtesy of Paula Deen]

Seriously, with all that butter and cream, you can't really go wrong with any Paula Deen recipe. Unless you are watching your weight or your cholesterol. Other than that, eat up! 

I made this recipe for my brother John's birthday party last year, and even I was amazed at how well the pumpkin bars turned out. The best part might be the cream cheese frosting.

Pumpkin Dip 
I am instantly obsessed with all things pumpkin when the fall weather arrives. When I overheard my department chair, Agnes, discussing her go-to pumpkin dip recipe a few years ago, I asked (well, demanded) that she share the it with me. 

The dip was a big hit at Matt's and my Halloween party a few years ago. It's great served with ginger snaps. And it's so easy to make. But a warning - it makes a ton. Unless you are expecting a crowd, you might want to cut the recipe in half.

-4 cups confectioners' sugar, sifted
-2 8 oz. packages of cream cheese, softened
-1 30 oz. can pumpkin pie filling mix
-2 teaspoons ground cinnamon
-1 teaspoon ground ginger

1. Combine sugar and cream cheese. Beat until well-blended.

2. Beat in remaining ingredients. Store in airtight container in refrigerator.

3. Serve with purchased ginger snaps.