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Today's show is all about soups! Nothing says home cooking like a hearty bowl of One Pot Italian Chicken and Vegetable Soup that's just perfect for a cozy night in. Paula's creamy Creole Shrimp and Lobster Bisque will keep you warm and toasty on a chilly day. And who says all soup has to be hot and savory, how about a cool and sweet Fresh Fruit Soup. To complete it all, Paula's baking up some Parmesan Breadsticks for all your dipping needs. So get ready for a meal that's not only simple and tasty, but souper delicious!
Creole Shrimp and Lobster Bisque - https://www.pauladeen.com/recipe/creole-shrimp-and-lobster-bisque/
One Pot Italian Chicken and Vegetable Soup - https://www.pauladeen.com/recipe/the-ladys-chicken-noodle-soup/
Fresh Fruit Soup - https://www.pauladeen.com/recipe/fruit-soup/
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
hey y'all I'm in here in the kitchen
0:02
michael has inspired me today you know
0:05
one of his favorite dishes
0:07
his soups he just loves soups and that's
0:11
what today is all about nothing says
0:14
home cooking like a hearty one-pot
0:16
italian chicken and vegetable soup
0:19
that's just perfect but cozy night in oh
0:22
and my creamy Creole shrimp and lobster
0:25
bisque it's gonna keep your insides warm
0:28
on a chilly day and who says all soups
0:31
have to be hot how about a fresh fruit
0:34
soup it's cool refreshing and delicious
0:37
and to top it all off y'all I'm gonna be
0:40
making the perfect dipper for whatever
0:42
you're serving parmesan breadsticks so
0:47
get ready to enjoy a meal y'all it's not
0:49
only simple and tasty it's super
0:52
delicious
0:54
[Music]
1:01
I can promise y'all today that every
1:08
recipe I do is gonna be super delicious
1:14
and we're gonna start today making a
1:17
shrimp and lobster Creole bisque and I'm
1:21
gonna start with a half a stick of
1:23
butter now I'm gonna toss in one medium
1:33
onion that's been diced and about 1/2 a
1:39
cup of diced celery now that celery is
1:43
gonna give this bisque a fabulous
1:46
fabulous flavor and now I'm gonna add a
1:50
tablespoon of fresh diced garlic and
1:56
we're just gonna let that saute up and
1:58
we're gonna cook that just a few minutes
2:01
until it's kind of transparent all right
2:06
while that's cooking let's come over
2:07
here and work on our our shrimp and
2:09
lobster and I'm gonna take my lobster
2:12
and this has already been steamed y'all
2:16
you may find that you want to use a
2:20
towel with these because the lobsters
2:23
have some pretty sharp spikes on the
2:27
sides as you can see I mean they're
2:29
they're pretty sharp so it's just that
2:34
easy
2:38
I love Lobster on door lobster alright I
2:45
think we're done with our scissors now
2:48
so I'm just gonna cut this up into
2:52
chunks look at that beautiful meat just
2:56
solid meat now I like mine fairly chunky
2:59
I don't like my bites so tiny that you
3:03
know I can't see on my because you eat
3:06
it first with your eyes you know I want
3:08
to be able to see those lobsters and
3:10
those shrimp in there that's beautiful
3:18
you know every time I get in my kitchen
3:21
and I start doing Cajun or Creole dishes
3:24
I can't help but think about my
3:27
brother-in-law father Hank who lived in
3:31
New Orleans up until Katrina and then he
3:34
was rescued out and sent to Houston but
3:37
he has recently moved back to New
3:40
Orleans now to my Lobster I'm gonna be
3:43
throwing in about a half a pound of
3:46
steamed shrimp but I just love getting
3:50
in the kitchen with him just adore it
3:52
when he comes home and and teaches me
3:56
more of that style of cooking all right
4:00
can you see now like that's a nice
4:04
that's a nice bite to get on your spoon
4:07
so like I said I don't want to minced up
4:10
all right now let's say wit let's come
4:13
over here and take a look at our onions
4:16
and celery I think they're ready to go
4:18
so I'm gonna take 1/3 of a cup of flour
4:22
over those onions and celery and garlic
4:25
while they finish cooking and I'm just
4:28
gonna stir them up you can see I'm not
4:30
making a roux but I'm just gonna tighten
4:32
the ingredients that I do have so we
4:36
just want to incorporate that flour into
4:38
our vegetables and now I'm gonna slowly
4:42
add three cups of chicken stock
4:48
now you can you can use fresh or canned
4:54
you know if you've got fresh by all
4:56
means use fresh but you know can will
5:01
work all right so we're gonna let that
5:07
cook for a few minutes
5:08
and we're gonna add 1 teaspoon of Creole
5:11
seasoning so before we leave I'm just
5:17
gonna add the 2 cups of half-and-half
5:19
and while y'all are going that's gonna
5:22
be simmering with our other ingredients
5:25
we'll be ready to throw in our seafood
5:27
and then I want to show you how to serve
5:30
this up in a perfectly wonderful edible
5:34
Bowl no more washing dishes girls we're
5:38
gonna eat our dishes and later I'm gonna
5:43
be making a one-pot Italian soup that is
5:47
literally a five minute wonder see y'all
5:50
back in a minute
5:54
[Music]
6:03
hey y'all welcome back in case you've
6:06
just stepped in on the show it's all
6:09
about soups today it's a super delicious
6:12
show and I started by making a shrimp
6:16
and lobster Creole bisque and our bisque
6:21
is totally ready now it's just screaming
6:23
for me to throw in that shrimp and
6:26
lobster look at this look at those
6:29
beautiful chunks of lobster
6:31
now these lobster tails and shrimp have
6:33
already been steamed and they've been
6:35
chopped into nice bite size pieces y'all
6:39
look at that how rich and delicious does
6:44
this look so now come on down here
6:48
because I want to show you what we're
6:50
gonna serve this bisque in we're not
6:52
gonna serve this in a regular bowl from
6:56
your pantry we're gonna serve this in a
6:59
sourdough bread bowl at uncle Bubba's
7:03
seafood moister house we serve our
7:07
Gumbo's and things in a bread bowl and
7:09
they're so good I love to take my spoon
7:14
and like you scrape out some of that
7:17
bread that gets mixed in with that gumbo
7:19
oh it's so good but what you want to do
7:23
is come in and just pull out some of the
7:25
bread making you a cavity for you to put
7:28
your soup or bisque or gumbo in and
7:31
depending on how big you want your
7:33
serving to be determines how much bread
7:35
you're gonna take out now I'm gonna take
7:41
some olive oil and I'm just gonna brush
7:45
this bread with that all because this is
7:48
almost putting like a seal on it right
7:51
now so we're gonna put this in the oven
7:52
about a 350 degree oven and that
7:56
probably shouldn't take more than 15
7:58
minutes probably at the most so in the
8:00
oven it goes
8:04
all right so that's in the oven our
8:08
shrimp and lobster bisque is beautiful
8:11
and now we're going to step on over here
8:14
and we're gonna make this beautiful
8:16
Italian soup and I'm gonna start by
8:19
adding a couple of tablespoons of olive
8:22
oil maybe two or three and I've diced up
8:27
four boneless skinless chicken breasts
8:33
so we're gonna let those cook for maybe
8:36
five or ten minutes but it's it's not
8:39
gonna take long
8:43
alright so we're gonna come down here
8:45
and while our chicken is cooking I'm
8:48
gonna just slice up some zucchini the
8:53
zucchini just adds a wonderful flavor to
8:56
this soup and also adds a beautiful
8:59
color so I'm just gonna cut that
9:02
zucchini down the center and I'll wind
9:06
up with like Halfmoon sizes in my slices
9:10
just like that
9:16
so that takes care of our zucchini now
9:23
I'm gonna toss in my onions my carrots
9:32
[Music]
9:33
and our zucchini
9:36
so it really is a nutritious Potter suit
9:42
okay now how easy is that now I'm gonna
9:46
add two cans of diced tomatoes and these
9:50
tomatoes have been seasoned with basil
9:53
oregano and garlic which is going to add
9:55
a nice nice flavor to a pot of soup
9:59
okay so then that goes and now I'm gonna
10:03
add three and a half cups of chicken
10:06
broth Oh YUM so we just gonna let this
10:13
simmer for about 30 minutes so y'all
10:15
come on back down on this end of the
10:16
counter because I think our bread bowl
10:19
is ready I know our bisque is ready oh
10:25
look look at our bowl look at that now
10:31
you can see how it's gotten nice and
10:33
hard and crusty I think I can take it
10:39
just like this here we go
10:42
I want to get this close to my close to
10:47
my pot abyss all right now here we're
10:50
coming in with our bisque
10:59
doesn't that look delicious
11:05
let's come back down here so how
11:09
beautiful does this look I think I'm
11:12
gonna add just a little just a little
11:16
fresh Parmesan cheese to it and just a
11:25
little garnish some nice fresh parsley
11:36
mmm this is just delicious it's a
11:42
perfect bowl of soup to share with
11:45
somebody that you love and y'all
11:47
speaking of soup that chicken Italian
11:50
that one pot wonder down there is coming
11:52
along it looks great and when we come
11:55
back I'm gonna show you how to make a
11:57
fruit soup
12:01
[Music]
12:09
hey I'm glad to see y'all are back with
12:12
me if you like soup today is the day for
12:15
you because it's a super delicious show
12:18
we've made a wonderful shrimp and
12:20
lobster bisque
12:21
and now I've got a one-pot wonder of a
12:25
chicken Italian soup
12:27
it's full of chunks of grilled chicken
12:29
and carrots zucchini and tomatoes mmm
12:33
now all I'm gonna do at this point is
12:36
just salt it think and give it a little
12:40
pepper and it's all ready to eat and
12:44
this is one of those soups y'all that
12:46
you throw in your fridge and like on the
12:49
second or third day oh my gracious the
12:52
flavors are just getting more intense as
12:55
time goes by and I think I'm gonna put a
13:00
little grated Parmesan on this oh and
13:03
with some corn muffins or some garlic
13:06
French brie I'd be so good with it mmm
13:16
it's really really good I really think
13:20
you're gonna like this one but let's
13:21
move on down here now I want to show you
13:23
another soup now this is not my recipe
13:25
y'all this came from a young man down in
13:28
Gainesville Florida his name is George
13:31
cheroo sand in the recipe is fruit soup
13:35
so we're gonna start by adding 1 cup of
13:37
fresh pineapple one cup of peaches fresh
13:42
peaches mmm and just love them and then
13:46
a cup of granny smith apples that appeal
13:48
and diced and then 2 cups of
13:52
strawberries 1/4 of a cup of sugar and 2
14:00
tablespoons of honey
14:08
now to our pot I'm gonna add 2 cups of
14:11
water 1/4 of a cup of pineapple juice
14:20
fourth of a cup of lemon juice and then
14:23
lastly 1/4 of a cup of orange juice so
14:26
that's gonna give our soup a nice fruity
14:28
base so while that's cooking I'm gonna
14:31
step over here and I'm gonna get some
14:34
cantaloupe now this this cantaloupe has
14:38
two-fold duties one we're gonna serve it
14:42
in our cantaloupe and I've leveled off
14:45
the bottom so it won't topple on us and
14:49
now I'm gonna come in here and I'm gonna
14:50
dig out about two cups of cantaloupe I'm
14:55
just gonna take my baller
14:56
and just get in there and get my
14:59
cantaloupe out and our cantaloupe looks
15:02
nice and sweet all right so now I'm
15:11
gonna take our cantaloupe and put it
15:14
over into our other fruits so I'm gonna
15:18
continue to let this cook for 15 minutes
15:21
until our fruit is nice and soft in fact
15:23
I have a swap-out back here because I
15:27
don't have time for this one to cool
15:29
down completely before we puree it so
15:32
look over in this pot look at that
15:34
beautiful fruit I'm just gonna put this
15:37
in our blender in goes all those fruit
15:45
juices with all the nutrients in it put
15:51
the top on
15:57
that's beautifully smooth okay what we
16:01
need now is to stick this in the fridge
16:04
or the freezer now I can't hardly wait
16:07
so I'm gonna chill mine the quick way
16:08
I'm gonna put this bad boy in the
16:10
freezer and I've got one that I've had
16:13
down here for a little bit chilling for
16:16
us and how you like these freezer
16:23
drawers y'all I just love them they're
16:25
so convenient so I just had this down
16:29
there in my freezer drawer waiting on us
16:32
and now I'm gonna put this on our plate
16:37
and just pour our cold fruit soup into
16:44
our Mellon done that look good all right
16:49
now I'm gonna garnish this I think with
16:53
a little orange zest and now a dollop of
17:03
sour cream two dollops of sour cream
17:17
mmm
17:20
I'm George I think you got it this is
17:25
delicious when we come back I want to
17:29
show y'all something that's just gonna
17:31
be perfect
17:32
along with our one pot wonder that
17:36
Italian chicken soup parmesan
17:39
breadsticks
17:42
[Music]
17:51
so what I want to show y'all now is how
17:54
to make a quick puff pastry breadstick
17:57
to go with all these soups that we've
17:59
had today now I've cut one sheet of
18:02
thawed puff pastry into 12 even strips
18:06
now I'm going to take some melted butter
18:08
and I'm going to brush our strips and
18:13
cover them each with butter and then
18:15
we're going to flip them and we're gonna
18:18
butter the other side of them because
18:22
we're going to twist these
18:32
so here we go
18:38
[Music]
18:39
and in our dish we're gonna add one cup
18:42
of grated Parmesan cheese a half a
18:46
teaspoon of garlic powder and a teaspoon
18:48
of dried basil and we're just gonna mix
18:53
those together so we're gonna take this
18:57
and we're just gonna twist it and mix it
19:01
up with all that wonderful cheese and
19:04
herbs and then we're just gonna put
19:06
these on a baking sheet and we're gonna
19:09
put these in a 400-degree preheated oven
19:12
and we're gonna let them bake for about
19:14
12 minutes and then you'll want to put
19:17
them out on a wire rack and let them
19:19
cool but how simple is that
19:22
and they would go with anything whether
19:25
you're having a steak or a salad they're
19:28
just great all right like I said you'll
19:30
want to cool these on a rack because
19:32
they are kind of delicate these have
19:35
baked for 12 minutes and you're not
19:40
gonna believe how light and delicious
19:42
these are with any soup not just the
19:46
soup stuff made today but any kind of
19:49
soup you're serving your family I'm
19:53
wonderful
19:55
so flaky and fluffy I just know there
19:58
can't be many calories in this it's way
20:00
too light but it sure is good
20:08
Michael don't you just love it when it's
20:10
soup day and I'm making all these
20:12
different kind of soups
20:13
I can't wait to try I know I've got this
20:16
fabulous chicken Italian suit oh it's so
20:20
good and then the biscuits just loaded
20:23
with with lobster tail that I've diced
20:25
up and this fruity soup it's just loaded
20:29
with all kind of fruits it's so good for
20:31
you and then course the parmesan
20:33
breadsticks smell that yeah
20:35
don't sound good ain't happening this is
20:39
all mine I hope y'all have had a super
20:43
day with me today I really think you're
20:47
gonna like these recipes and as always I
20:50
send you love and best dishes from my
20:53
kitchen to yours
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