Table Talk with Chef Zachary Golper of Bien Cuit |
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Classic Apple and Sage Stuffing
Shrimp and Sage Soup
- 2 cans tomato soup
- 1 can potatoe soup
- 3 full length pieces of bacon
- Fistfull fresh sage
- 8-10 large fully cooked shrimp
- 1.5 tbsp cumin
- 1 tsp cayenne
- 3 cloves fresh garlic
- 2 tsp kosher salt
- 4-5 soup cans milk
I conjured up this dynamic soup on a lazy sunday afternoon that turned into a cooking party for 2 with my girlfriend and I. My parents have an extensive herb garden and we had grabbed some sage from them in the morning. It was so aromatic I decided I had to use it in something and having never “done” a soup I thought I would give it a shot. Its now a huge hit at family get togethers. Most recently it started off mother’s day brunch for the whole extended family!
- 1Empty contents of soup cans and 2 cans worth of milk into pot. Mix together.
- 2Pan fry bacon of med-low heat til crispy. Some fatty areas are great.
- 3Rough chop sage, saving some for garnish. Add sage, cumin, cayenne, salt, and crushed garlic cloves to soup mixture. Let this cook into soup on med-high heat for about 8-10 minutes, or until bacon is done cooking. Stir so as not to scorch bottom.
- 4Dice shrimp and add to soup.
- 5Also crumble bacon into soup mixture.
- 6Let cook for another 5 minutes.
- 7Using blender, puree soup mixture until smooth. This may take 2-3 turns through the blender, and already pureed soup can be held in a large mixing bowl or additional pot. Once done, return to pot on heat.
- 8Bring to light boil over med-low heat and add additional milk. Stir into soup. You can add as little or as much as you like for prefered consistency. I find 2-3 makes for a nice even finish.
- 9Serve in bowl or large cup, garnish with sprig of fresh sage.