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    You are in: Home / Cookbooks / Soups: Out of the Ocean, Into the Tureen
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    45 recipes in

    Soups: Out of the Ocean, Into the Tureen

    [Cover photo by Mrs Goodall.] Seafood soups. (Of course there are also a lot of seafood soups in my cookbooks Soups: Chow Down With Chowder and Soups: Slurping Round the World ). My other soup cookbooks include Dreamy Cream Soups , For Health and Healing , Hearty Meat Soups , Meat-Free and Tomato Soup . . . Mm-mm, Good!
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    Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled.

    Recipe #177522

    1 Reviews |  By Cynna

    This is a recipe I found and changed to fit my own personal tastes. This is great for autumn (since fresh pumpkin is so abundant) but is delightful any time of the year.

    Recipe #168142

    Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.

    Recipe #141401

    4 Reviews |  By Rita~

    That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Recipe #194908

    Recipe #43697

    My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.

    Recipe #22245

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