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Jamaican Shrimp & Scallop Soup

Grand Champion of the 2005 Soupskôl!

Soup Ingredients

2 1/2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 cup carrots, chopped
5 cups chicken stock
1 cup half & half
3/4 cup coconut milk
1/2 pound large shrimp
1/2 pound large scallops
1 tablespoon cilantro, chopped
1 teaspoon curry powder
1/8 teaspoon filé gumbo powder
Dash of cayenne
Salt and pepper to taste
2 tablespoons butter
1/4 cup flour

Macaroon Ingredients

1 egg white
3/4 cup shredded coconut
2 teaspoons sugar
Dash of salt and cayenne


Preheat oven to 325º.

In a large stock pot, sauté the onion, red bell pepper and carrots in 2 tablespoons olive oil until tender. Add the chicken stock, half & half and coconut milk. Simmer for 15 minutes.

In a skillet, sauté the shrimp and the scallops in the remaining 1/2 tablespoon of oil, for 3 minutes.  Add to the stock pot.  Season with the cilantro, curry, file gumbo, cayenne and salt and pepper.  Simmer for 10 more minutes.

Melt the butter in the sauté pan and mix in the flour.  Cook for 5 minutes or until the roux resembles coarse sand.  Slowly incorporate 1 cup of the soup into the roux and allow to thicken.  Add back into the stock pot. Adjust the seasonings. 

Beat the egg white until fluffy. Fold in the coconut, sugar, salt and cayenne. Spoon batter into sixteen small balls on a buttered baking sheet.  Bake for 15 minutes or until light brown.  Garnish the soup with the macaroons.

Serves eight. 

Smoked Turkey, Broccoli & Black Bean Soup


2 tablespoons olive oil
1 cup broccoli stems peeled& chopped
½ cup carrot, chopped
½ cup onion, chopped
½ cup celery, chopped

2 teaspoons each dried thyme, basil, oregano crumbled
¼ cup dry white wine
5 cups chicken stock
2 cups broccoli florets
1 16-ounce can black beans, drained
3/4 pound, smoked turkey, chopped
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce


In a medium stock pot, sauté the broccoli stems, carrot, onion and celery in olive oil over medium heat for 5 minutes. Add thyme, basil and oregano and sauté another 5 minutes. Add the wine and bring to a boil.

Add the stock and cook over medium heat until liquid is reduced by half, stirring occasionally, about 15 minutes. Add broccoli florets, beans, turkey, Worcestershire and hot pepper sauce to soup and simmer 5 minutes, stirring occasionally.

Season it to taste with salt and pepper.

Serves six.