Homemade Bone Broth #Recipe

Homemade Bone Broth Recipe

I’m not usually much for fads, but this bone broth rage is something I can really get behind. When I first heard about bone broth I wondered how bone broth is different from the homemade broth I usually make…the truth is (more…)

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Coconut Shrimp Soup

Creamy Coconut Shrimp Soup

Baby it’s COLD outside; warm up with this recipe for Coconut Shrimp Soup. I used light coconut milk to give this soup a creamy texture while keeping it relatively low in fat. (more…)


Crab and Sweet Potato Bisque Recipe

You already know how much I love a crab boil (you do know that, right?).  I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch.  We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.

De-fatting chilled stock or broth
Reserve the broth from cooking the crab, corn and sausage. Chill the broth in the refrigerator for up to 3 days or freeze it for up to 1 months. If there is some fat from the sausage you can just pull it off after the broth has been chilled
Simmer rice and diced sweet potato in crab broth
Bring the broth to a boil and add 1/3 cups of rice and 1 1/2 cups of diced sweet potato. Simmer for 45 minutes. You’ll see many recipes for bisque the require a lot of cream, but traditionally bisque is thickened with rice.
Puree the crab bisque
Use an immersion blender (or a regular blender) to puree the soup until smooth. Strain the soup.
Crab and sweet potato bisque recipe
Top the soup with some crab meat, swirl in some half and half and drizzle in a bit of sherry for the grown folks


8 cups of crab broth (from the crab boil you had)

1/3  cup uncooked rice

1 -1/2 cups of diced sweet potato

8 oz back fin crab meat

1/4 cup half and half

1/4 cup dry sherry (for grown folks…it’s optional)

Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes.  Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode.  Puree in small batches for safety)

Pour into serving bowls or cups.  Swirl half and half onto the top of the soup drizzle with sherry if you’re using that.  Add 2 tablespoons of crab meat to each bowl and serve.


Fall Soup Recipe-Kabocha Squash (pumpkin) Soup with Sausage and Collard Greens

Soup, kabocha squash, pumpkin, collard greens, sausage, bacon chicken broth
Perfect for fall, this soup is a one pot meal. Kabocha squash, collard greens sausage and bacon in a rich chicken broth


I was browsing one of my favorite blogs, British Blokes Cooking,  when I came across a great looking recipe for Milton’s sausage and potato soup.  I guess I shouldn’t read food blogs on an empty stomach because I got REALLY HUNGRY!   Now, here’s the thing, I can never follow a recipe…NEVER (almost never).  I get inspired by them but then I take off in a completely different direction.  In a nod to my Southern roots I used collard greens instead of the kale that was in the recipe.  I went to the market and saw some beautiful Kabocha squash that I absolutely could not resist.  I had some smoked sausage and some of my homemade bacon in the fridge and I omitted the cream altogether.   This soup was FANTASTIC!!   The broth was smokey and slightly spicy from the bacon and sausage and a little sweet from the squash.

So here it is, my kabocha squash and collard green soup recipe, I hope you try it or are inspired by it.   Either way I’d like to hear about what you cooked and how you change things up.

kabocha squash, squash, pumpkin, collard greens
Kabocha squash and collard greens. If you can’t find a kabocha squash you can substitute butternut or acorn squash or a pie pumpkin.  Kabocha squash is referred to as Japanese pumpkin, it’s orange flesh (rich in beta carotene) is sweeter than acorn or butternut squash
Saute chopped onions and collared greens in rendered bacon fat.  Add smoked sausage, kabocha squash and chicken broth
Saute chopped onions and collared greens in rendered bacon fat. Add smoked sausage, kabocha squash and chicken broth

Kabocha squash and Collard Greens Soup

4 ounces of diced bacon1 small onion diced (about ½ cup)1 bunch of collard greens washed and julienned ( about 15 ounces)1- 12 ounce package of smoked sausage sliced

1 small kabocha squash (about 1 pound) cut into 3/4 inch cubes (substitute butternut or acorn squash or pie pumpkin)

3 cups of chicken broth

Cook diced bacon over medium heat to render the fat from the bacon.  Remove the bacon and save, keep the bacon fat in the pot.Add onion into the bacon fat and sauté until translucent for about 4 minutes. Add collard greens into the pot and stir around to wilt greens a bit.Add sausage, kabocha squash and chicken broth.  Simmer on medium-low for about 20 minutes or until squash is tender.You could also bring the soup to a simmer then put it in the oven and let it cook, covered, gently at 300 degrees for 35-40 minutes or until squash is tenderTop soup with reserved bacon, serve and enjoy


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