Soups Recipes
Shrimp and Corn Soup
1/2 cup oil
4 large onions, chopped
1/2 cup bell peppers, chopped
1 lb. fresh peeled shrimp
1 1/2 bags frozen corn
1 can Rotel tomatoes, chopped
1/2 cup flour
garlic, salt and pepper to taste
2 1/2 quarts water
Make a dark roux with the oil and flour. Saute onions and bell peppers
till tender. Add the shrimp and cook until pink. Add water, corn and
Rotel tomatoes and simmer for about an hour. It is better the longer it cooks.
Egg Drop Soup
3 eggs beaten
2 tsp. cornstarch
1/4 tsp. pepper
6 cups bouillon
3 Tbsp. vinegar
2 Tbsp. soy sauce
In a large saucepan, mix the cornstarch with a small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to a boil and
simmer until clear. Gradually stir in egg, season to taste and serve at once.
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