Some of you asked if I could get recipes from The Souper Bowl fundraiser on January 20, and I decided those recipes would be great Super Bowl grub for parties this weekend. So the Front Burner column today is dedicated to that idea.
Along with the column, we ran the five recipes you see linked up below. If you have not seen them already, check them out. Also below is one recipe from The Souper Bowl that didn’t make it into the paper – Kroger’s Black-Eyed Pea Soup with Kale.
You’ll notice that two of these recipes call for seafood stock, or “shell stock.” To make seafood stock from scratch is not a quick process. It involves simmering things like lobster, crab and shrimp shells down over several hours to achieve a rich broth, much like making chicken stock.
If you can’t find seafood stock at the store and don’t want to make it, one chef has suggested using a combination of one part chicken stock to one part clam juice. I’m interested in hearing from anybody who has made seafood stock in the past or who has purchased a good product at the store.
To read today’s column, click the link above. Hit the following links to see these recipes:
The River and Rail Caramel-Apple Soup with Spiced Pecans
Friendship Retirement Community Three from the Sea-Food Bisque
Hotel Roanoke She-Crab Soup
The Blue Apron Peruvian Potato Soup
Martin’s Rustic Sausage and White Bean Soup
Kroger’s Black-Eyed Pea Soup with Kale
Serves 4 to 6
This soup will be even better on the second day, so consider making it ahead. It should keep for 3 to 5 days.
1 Tbsp. vegetable oil or butter
1/2 cup each chopped celery, carrots and onions
1/2 cup smoked pork pieces
2 cups chopped kale
1 bag dried black eye peas
2 cans diced tomatoes
1 quart chicken stock
1 quart water
1. Soak beans per directions on bag (this probably needs to be done overnight).
2. In a large soup pot, heat butter or oil. Sweat celery, carrots and onions with smoked pork pieces until veggies are tender.
3. Add diced tomatoes, chicken stock, and water to the pot to deglaze the bottom. Add black eye peas and cook until tender.
4. Stir in kale and season to taste with salt, pepper and hot sauce.
Recipe courtesy of Kroger.