Souper Delicious

Hey, y'all. I'm in here in the kitchen

Michael has inspired me today. You know, one of his favorite dishes is soups

He just loves soups, and that's what today is all about. Nothing says home cooking like a hearty one-pot Italian chicken and vegetable soup

that's just perfect for a cozy night in. Ooh, and my creamy Creole shrimp and lobster bisque

It's gonna keep your insides warm on a chilly day. And who says all soups have to be hot

How about a fresh fruit soup? It's cool, refreshing, and delicious. And to top it all off, y'all

I'm gonna be making the perfect dipper for whatever you're serving, Parmesan breadsticks

So get ready to enjoy a meal, y'all, that's not only simple and tasty

it's super delicious. I can promise y'all today that every recipe I do is going to be super delicious

And we're going to start today making a shrimp and lobster creole bisque

And I'm going to start with a half a stick of butter. Now I'm going to toss in

one medium onion that's been diced and about a half a cup

of diced celery. Now that celery is going to give this bisque

a fabulous, fabulous flavor. And now I'm going to add a tablespoon

of fresh diced garlic. And we're just gonna let that saute up

and we're gonna cook that just for a few minutes until it's kind of transparent

All right, and while that's cooking, let's come over here and work on our shrimp and lobster

Now I'm gonna take my lobster and... This has already been steamed, y'all

You may find that you want to use a towel with these because the lobsters have some pretty sharp spikes on the sides

as you can see. I mean, they're pretty sharp. So it's just that easy

I love lobster. I adore lobster. All right. I think we're done with our scissors now

So I'm just going to cut this up into chunks. Look at that beautiful meat, just solid meat

Now, I like mine fairly chunky. I don't like my bites so tiny that, you know, I can't see them

Because you eat it first with your eyes. You know, I want to be able to see those lobsters and those shrimp in there

That's beautiful. You know, every time I get in my kitchen and I start doing Cajun or Creole dishes

I can't help but think about my brother-in-law, Father Hank, who lived in New Orleans up until Katrina

And then he was rescued out and sent to Houston, but he has recently moved back to New Orleans

Now, to my lobster, I'm going to be throwing in about a half a pound of steamed shrimp

But I just love getting in the kitchen with him. Just adore it when he comes home and teaches me more of that style of cooking

All right. Can you see now? Like, that's a nice, that's a nice bite to get on your spoon

So, like I said, I don't want to mince up. All right

Now, let's see. let's come over here and take a look at our onions and celery. I think they're

ready to go. So I'm gonna take a third of a cup of flour over those onions and

celery and garlic while they finish cooking and I'm just gonna stir them up

You can see I'm not making a roux but I'm just gonna tighten the ingredients

that I do have. So we just want to incorporate that flour into our

vegetables and now I'm gonna slowly add three cups of chicken stock now you can

you can use fresh or canned you know if you got fresh by all means use fresh but

you know canned will work all right so we're gonna let that cook for a few

minutes and we going to add one teaspoon of Creole seasoning So before we leave I just going to add the two cups of half and half

And while y'all are gone, that's going to be simmering with our other ingredients

We'll be ready to throw in our seafood, and then I want to show you how to serve this up

in a perfectly wonderful edible bowl. No more washing dishes, girls. We're gonna eat our dishes

And later, I'm gonna be making a one-pot Italian soup that is literally a five-minute wonder

See y'all back in a minute. Hey, y'all, welcome back

In case you've just stepped in on the show, It's all about soups today

It's a super delicious show. And I started by making a shrimp and lobster creole bisque

And our bisque is totally ready. Now it's just screaming for me to throw in that shrimp and lobster

Look at this. Look at those beautiful chunks of lobster. Now these lobster tails and shrimp have already been steamed

and they've been chopped into nice bite-sized pieces, y'all. Look at that

How rich and delicious does this look? So, now, come on down here

because I want to show you what we're going to serve this biscuit in. We're not going to serve this in a regular bowl from your pantry

We're going to serve this in a sourdough bread bowl. At Uncle Bubba's Seafood and Oyster House

we serve our gumbos and things in a bread bowl, and they're so good

I love to take my spoon and, like, you scrape out some of that bread

that gets mixed in with that gumbo. Oh, it's so good. But what you want to do is come in

and just pull out some of the bread, making you a cavity for you to put your soup

or bisque or gumbo in. And depending on how big you want your serving to be

determines how much bread you're going to take out. Now, I'm going to take some olive oil

and I'm just going to brush this bread with that oil because this is almost putting like a seal on it

All right, now, so we're going to put this in the oven, about a 350-degree oven

and that probably shouldn't take more than 15 minutes, probably at the most

So in the oven it goes. All right, so that's in the oven

Our shrimp and lobster bisque is beautiful. And now we're gonna step on over here

and we're gonna make this beautiful Italian soup. Now I'm gonna start by adding a couple of tablespoons

of olive oil, maybe two or three. and I've diced up four boneless, skinless chicken breasts

So we're going to let those cook for maybe five or ten minutes

but it's not going to take long. All right, so we're going to come down here

and while our chicken's cooking, I'm going to just slice up some zucchini

the zucchini just adds a wonderful flavor to this soup and also adds a beautiful color

So I'm just going to cut that zucchini down the center and I'll wind up with like half moon sizes in my slices

Just like that. So that takes care of our zucchini. Now, I'm going to toss in my onions, my carrots, and our zucchini

So it really is a nutritious pot of soup. Okay, now how easy is that

Now I'm going to add two cans of diced tomatoes. And these tomatoes have been seasoned with basil, oregano, and garlic, which is going

to add a nice, nice flavor to our pot of soup. Okay, so in that goes

And now I'm going to add 3 1⁄2 cups of chicken broth

Ooh, yum. So we're just going to let this simmer for about 30 minutes

So y'all come on back down on this end of the counter because I think our bread bowl

is ready I know our bisque is ready Oh look Look at our bowl Look at that Now you can see how it gotten nice and hard and crusty

Now, I think I can take it just like this. Here we go

I want to get this close to my pot of bisque. All right, now, here we're coming in with our bisque

Doesn't that look delicious? All right, let's come back down here

So how beautiful does this look? Now I think I'm going to add just a little..

just a little fresh Parmesan cheese to it. And just a little garnish

Some nice fresh parsley. Mmm. This is just delicious

It's a perfect bowl of soup to share with somebody that you love

And y'all, speaking of soup, that chicken Italian, that one pot wonder down there is coming along

It looks great. And when we come back, I'm going to show you how to make a fruit soup

Hey, I'm glad to see y'all are back with me. If you like soup, today is the day for you

because it's a super delicious show. We've made a wonderful shrimp and lobster bisque

And now I've got a one-pot wonder of a chicken Italian soup

It's full of chunks of grilled chicken and carrots, zucchini and tomatoes

Mmm. Now all I'm gonna do at this point is just salt it

I think we can give it a little pepper. And it's all ready to eat

And this is one of those soups, y'all, that you throw in your fridge

and like on the second or third day, oh, my gracious, the flavors are just getting more intense as time goes by

And I think I'm going to put a little grated Parmesan on this

Oh, and with some corn muffins or some garlic French bread. Be so good with it

Mmm. It's really, really good. I really think you're gonna like this one

But let's move on down here now. I wanna show you another soup. Now, this is not my recipe, y'all

This came from a young man down in Gainesville, Florida. His name is George Charrouz

and the recipe is fruit soup. So we're gonna start by adding one cup of fresh pineapple

one cup of peaches. Fresh peaches. Mmm. I just love them. And then a cup of Granny Smith apples that I peeled and diced

And then two cups of strawberries. A fourth of a cup of sugar

And two tablespoons of honey. Now, to our pot, I'm going to add two cups of water

a fourth of a cup of pineapple juice, a fourth of a cup of lemon juice

and then lastly, a fourth of a cup of orange juice. So that's going to give our soup a nice fruity base

So while that's cooking, I'm going to step over here and I'm going to get some cantaloupe

Now, this cantaloupe has two-fold duties. One, we're going to serve it in our cantaloupe

And I've leveled off the bottom so it won't tumble on us

And now I'm going to come in here and I'm going to dig out about two cups of cantaloupe

I'm just going to take my baller and just get in there and get my cantaloupe out

And our cantaloupe looks nice and sweet. All right. So, now I'm gonna take our cantaloupe and put it over into our other fruits

So I'm gonna continue to let this cook for 15 minutes until our fruit is nice and soft

In fact, I have a swap out back here because I don't have time for this one to cool down

completely before we puree it. So look over in this pot. Look at that beautiful fruit

I'm just gonna put this in our blender. In goes all those fruit juices with all the nutrients in it

Put the top on. There we go. Ooh, that's beautifully smooth. Okay, what we need now is to stick this in the fridge or the freezer

Now, I can't hardly wait, so I'm going to chill mine the quick way. I'm going to put this bad boy in the freezer

And I've got one that I've had down here for a little bit chilling for us

And how do you like these freezer drawers, y'all? I just love them

They're so convenient. So I just had this down there in my freezer drawer waiting on us

And now I'm going to put this on our plate. And just pour our cold fruit soup into our melon

Doesn't that look good? All right. Now, I'm going to garnish this, I think, with a little orange zest

And now, a dollop of sour cream. two dollops of sour cream

Mmm. By George, I think you got it. This is delicious

When we come back, I want to show y'all something that's just going to be perfect

along with our one-pot wonder, that Italian chicken soup, Parmesan breadsticks. So what I want to show y'all now

is how to make a quick puff pastry breadstick to go with all these soups that we've had today

Now, I've cut one sheet of thawed puff pastry into 12 even strips

Now, I'm going to take some melted butter, and I'm going to brush our strips

and cover them each with butter. And then we're going to flip them

and we're going to butter the other side of them because we're going to twist these

So here we go. And in our dish, we're going to add one cup of grated Parmesan cheese

a half a teaspoon of garlic powder, and a teaspoon of dried basil

And we're just going to mix those together. So we're going to take this, and we're just going to twist it

and mix it up with all that wonderful cheese and herbs. And then we're just going to put these on a baking sheet

and we're going to put these in a 400-degree preheated oven, and we're going to let them bake for about 12 minutes

And then you'll want to put them out on a wire rack and let them cool

But how simple is that? And they would go with anything, whether you're having a steak or a salad

They're just great. All right. Like I said, you'll want to cool these on a rack

because they are kind of delicate. These have baked for 12 minutes

And you're not going to believe how light and delicious these are with any soup

Not just the soups I've made today, but any kind of soup you're serving your family

They're wonderful. So flaky and fluffy. I just know there can't be many calories in this

It's way too light. But it sure is good. Michael, don't you just love it when it's soup day

and I'm making all these different kind of soups? I can't wait to try them

I know. I've got this fabulous chicken Italian soup. Oh, it's so good

And then the bisque gets just loaded with lobster tail that I've diced up

And this fruity soup is just loaded with all kind of fruits

It's so good for you. And then, of course, the Parmesan breadsticks

Smell that. Yeah. You want some? Mm-hmm. Can't have any. This is all mine

I hope y'all have had a super day with me today. I really think you're going to like these recipes

And as always, I send you love and best dishes from my kitchen to yours. Mmm