Bayouturtlesoup Recipes

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BEST BUTTERNUT SQUASH SOUP EVER



Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  • Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

MOCK TURTLE SOUP



Mock Turtle Soup image

A standard "starter" at the swanky Grant Grill in the San Diego U. S. Grant Hotel for many years was Mock Turtle Soup. Tux adorned waiters always suggested a dollup of "cherry wine" (sherry) to top the soup. This is my rendition.

Provided by GREG IN SAN DIEGO

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup clarified butter
1/2 cup flour
2 tablespoons olive oil
1 cup yellow onion, diced
1 cup red bell pepper, diced
1/2 cup celery, diced
1 tablespoon minced garlic
3 cups canned crushed tomatoes
3 cups chicken broth
1 lb extra- lean ground beef
4 hard-boiled eggs, grated
2 tablespoons lemon juice
2 teaspoons cayenne pepper
2 bay leaves
3 tablespoons Italian parsley, chopped
2 tablespoons wine vinegar
1 tablespoon kosher salt
2 teaspoons kosher salt

Steps:

  • Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching.
  • Reserve.
  • In a soup pot, add oil and sweat the onions, peppers and celery until tender.
  • Add the ground beef and cook until not pink.
  • Add garlic, tomatoes, chicken broth and ground round.
  • Bring to a simmer for 15 minutes.
  • Add grated eggs, lemon juice, seasonings and vinegar.
  • Continue to simmer.
  • Place small amounts of roux into soup while simmering to flavor and to adjust thickness.
  • Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry.

Nutrition Facts : Calories 664.7, Fat 48, SaturatedFat 22.1, Cholesterol 321.2, Sodium 3622.7, Carbohydrate 21.5, Fiber 2.5, Sugar 5, Protein 35.8

EASY BUTTERNUT SQUASH SOUP



Easy Butternut Squash Soup image

When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings (2 1/4 qt.)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut squash (3 pounds), peeled and cubed
4 cups vegetable broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy whipping cream
Optional: Additional heavy whipping cream and crispy sage leaves

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

NEW ORLEANS-STYLE BOUILLABAISSE



New Orleans-Style Bouillabaisse image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 32

1 tablespoon olive oil
1 pound shrimp shells and heads
2 stalks celery, chopped
1 fresh bay leaf
1 small leek, chopped
1 small onion, chopped
A few black peppercorns
1 small bundle fresh parsley and thyme
4 cups chicken stock
A fat pinch saffron
1 egg yolk
1 clove garlic, smashed to a paste
1 teaspoon Dijon mustard
Juice of 1/2 lemon
2/3 to 3/4 cup grapeseed oil
Salt and pepper
Hot sauce, such as Tabasco
2 tablespoons olive oil
1 to 2 links andouille sausage, sliced on the bias
2 to 3 cloves garlic, grated or minced
2 stalks celery, diced
1 onion, diced
1/2 small bulb fennel, sliced, fronds reserved
1/2 green bell pepper, diced
2 plum or beefsteak tomatoes, grated
6 ounces beer, such as Abita
3 ounces redfish, cut into chunks
12 shrimp, peeled and deveined, tails on
2 to 3 ounces fresh crabmeat
Old Bay seasoning
Hot sauce, such as Tabasco
4 slices baguette, toasted

Steps:

  • For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
  • For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
  • For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
  • Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
  • To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

BAYOU TURTLE SOUP



Bayou Turtle Soup image

Make and share this Bayou Turtle Soup recipe from Food.com.

Provided by Chef Joseph Davis

Categories     One Dish Meal

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 22

3 lbs turtle meat
1 teaspoon black pepper
8 tablespoons flour
1 large onion, chopped
1 cup shallot, chopped
2 large tomatoes, chopped
1/2 cup celery & tops, fine chopped
3 large bell peppers, fine chopped
6 garlic cloves, chopped
2 teaspoons cloves
2 teaspoons thyme
2 bay leaves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 1/2 cups water
4 cups beef stock
2 lemons
6 tablespoons sherry wine
2 teaspoons Worcestershire sauce
1/4 cup parsley
1/4 cup green onion, tops
3 hard-boiled eggs

Steps:

  • Melt butter/add flour to make roux (don't burn).
  • Add onions, tomatoes, bell peppers, celery and garlic.
  • Cook over med heat about 30 minutes.
  • Add meat in small pieces, then add salt, black pepper, red pepper, bay leaves, thyme, cloves, allspice, grated nutmeg, beef stock, and water.
  • Bring to boil then simmer 2 1/2 hours.
  • Thirty minutes before soup is done, add Worcestershire, lemon and sherry.
  • Turn off fire add parsley an green onion tops to add more flavor add mor water if needed.
  • Prior to serving, add sliced eggs.
  • Serve with garlic French bread.

Nutrition Facts : Calories 644.4, Fat 7.4, SaturatedFat 2.2, Cholesterol 329.2, Sodium 1128.7, Carbohydrate 45.4, Fiber 7.9, Sugar 9.1, Protein 81.2

BUTTERNUT SOUP



Butternut Soup image

A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.

Provided by stackhawkley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 9

2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
½ cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

Steps:

  • In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.

Nutrition Facts : Calories 212 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 10 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 338.5 mg, Sugar 8.8 g

SOUTH AFRICAN-INSPIRED BUTTERNUT SOUP



South African-Inspired Butternut Soup image

Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.

Provided by Sché-D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 large onions, finely chopped
1 large jalapeno pepper, seeded and minced
1 clove elephant garlic, chopped
2 cups chicken stock
1 teaspoon lemon juice
1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 cup water
6 tablespoons cream, or to taste

Steps:

  • Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
  • Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
  • Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.7 g, Cholesterol 25.7 mg, Fat 8 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 261.6 mg, Sugar 8.2 g

BAYOU SHRIMP SOUP



Bayou Shrimp Soup image

Make and share this Bayou Shrimp Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 42m

Yield 5 serving(s)

Number Of Ingredients 12

2/3 cup uncooked long-grain white rice
3 1/3 cups water
1/4 cup butter or 1/4 cup margarine
1 lb uncooked large shrimp, shelled, deveined
1 garlic clove, minced
1/2 teaspoon salt
1/4-1 teaspoon pepper
1 cup thick & chunky salsa
1 (8 ounce) bottle clam juice
1 (4 1/2 ounce) chopped green chilies
1/4 cup water
2 tablespoons all-purpose flour

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
  • Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
  • In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice.

Nutrition Facts : Calories 326, Fat 11.2, SaturatedFat 6.2, Cholesterol 162.7, Sodium 914.2, Carbohydrate 33.8, Fiber 1.8, Sugar 4.5, Protein 22.3

BAYOU GUMBO



Bayou Gumbo image

Come home to a flavorful hearty gumbo made with sausage, rice, okra and other veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 6

Number Of Ingredients 13

3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked pork sausage, cut into 1/2-inch slices
2 cups frozen cut okra
1 large onion, chopped (1 cup)
1 large green bell pepper, chopped (1 1/2 cups)
3 cloves garlic, finely chopped
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups uncooked regular long-grain white rice
3 cups water
1 package (12 ounces) frozen cooked peeled and deveined medium shrimp, rinsed

Steps:

  • Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
  • Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
  • Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
  • About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.

Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 140 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 720 mg

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BLUE BAYOU COPYCAT DISNEYLAND GUMBO RECIPE - DWELL BY MICHELLE
2022-01-24 Disney keeps their recipe highly guarded, but I’ve researched enough to believe I’ve discovered all the ingredients. The main components of this Disney dish are dirty rice, andouille sausage, chicken, and tasso ham. This recipe also includes onions, celery, chicken stock, and lots and lots of butter.
From dwellbymichelle.com


ALL FOR ONE RECIPE BAYOU TURTLE SOUP RECIPE - WEBETUTORIAL
All for one recipe bayou turtle soup is the best recipe for foodies. It will take approx 270 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make all for one recipe bayou turtle soup at your home.. All for one recipe bayou turtle soup may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


BLACK BEAN SOUP RECIPE - SOUFFLE BOMBAY
2021-02-19 Instructions. Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours. Drain your beans and set aside. In your large pot, saute your bacon until almost crisp.
From soufflebombay.com


100 BEST SOUP RECIPES | MYRECIPES
2017-01-17 Bacon and Beef Stew Recipe. Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups--enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level.
From myrecipes.com


BUTTERNUT SQUASH SOUP RECIPES | ALLRECIPES
Butternut Squash Soup with a Kick. 363. A great butternut squash soup to warm you up in a hurry. Great any time of year. You can adjust the amounts of jalapeño, ginger, and sour cream to whatever you like. You can vary the amount of sour cream depending on how hot you want the soup to taste. By davey.
From allrecipes.com


HOLIDAY RECIPES| MOCK TURTLE SOUP
Stir well. Stir in garlic. Cook down over medium-low temperature for 45 minutes. Add oxtails, half the sliced lemons, bay leaves and Ro-Tel. Cover with water, about 1-1/2 quarts. Cover with lid and cook over low boil for 2-1/2 hours. Add remaining lemon slices, and continue to cook at a low boil until the meat is falling off the bone.
From lacajunbayou.com


NOURISHING TURTLE SOUP RECIPE - SIMPLE CHINESE FOOD
Add enough water and add pepper; 8. Put the lid on, bring to a boil on high heat, turn to medium heat and simmer slowly; 9. After 1 hour, add red dates and continue to stew; 10. After 55 minutes, add Chinese wolfberry and add salt; 11. Turn off the heat after 5 minutes and serve; [Nourishing Turtle Soup] is ready.
From simplechinesefood.com


SHOW RECIPES | BAYOU WILD TV | DON, MARTHA, CHEF FOLSE
Bayou Wild TV Show Recipes. Recipes. We want to share with you some of the great recipes that we have prepared for on our show. So gather up your recent catch or harvest and enjoy these wonderful and tasty recipes! You can always go back and watch our past episodes to see exactly how we cooked them on the show. Bon Appetite!
From bayouwildtv.com


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