No cooking this past Sunday as I participated as a judge in Hilton Head Island's Soup Challenge produced by the local Volunteers in Medicine. I love to judge soups and chilis the only shame is once judging is complete I'm too full to try a healthy serving of what I really liked. I typically rank my top 6 tasted products and interesting to note that I found enjoyment in a wide range of soups (not leaning in the cream or in broth based versions). Rather I enjoyed a subtle twist or some complex combination of ingredients that worked really well.
My top six fav soups included: Seafood Mulligatawny; Curried Tomato Crab & Leek Bisque with shaved Manchego Cheese; Butternut Squash Soup wtih Candied Pecan Dust and Vanilla Bean oil; Minestrone Soup; Reuben Soup wiht Rye & Swiss Toast
Like I said, I tasted some really great soups, but my number one stood out specifically in preparation and composition of ingredients....Chef Brad Blake from Marleys on Hilton Head (an institution for those not familar with Hilton Head) delivered to perfection a Seafood soup that I will attempt to prepare at home on another Sunday.
2 cups onions diced small
2 cups celery, diced small
1/2 cup green and red pepper, diced small
1/2 cup butter
1 cup flour
4 tsp curry powder
8 cups fish stock
1/2 cup apples, peeled and diced small
8 cups seafood (scallops, shrimp, crab meat, etc) diced small
1 cup coconut milk
Saute onions, celery and green peppers for 15 minutes. Add flour and curry powder and mix well. cook over low heat for 5 minutes. Do not brown. Let cool.
Add hot fish stock, stirring until smooth. Bring to a boil.
Add apples. Simmer until vegetables are tender.
Add seafood and cream. Simmer for a few minutes then serve.
Yields 8 servings