Asparagus and Pea Soup

Tasty asparagus soup on table

Asparagus and Pea Soup


  • 12 oz green asparagus
  • 2 tablespoons butter
  • 1 leek, chopped
  • 1 1/4 cups fresh or frozen peas, 1/4 reserved for garnish
  • 1 tablespoon parsley, chopped
  • 5 cups vegetable stock
  • 1/2 cup heavy cream
  • Zest of 1 lemon, 1 tablespoon reserved for garnish
  • Salt and pepper, to taste
  • Mint leaves, for garnish
  • Parmesan cheese, shaved for garnish
  • Parmesan crackers


  1. Remove the base of the asparagus and discard. Separate the spears, remove this tips and reserve for garnish, and chop up the remaining pieces.
  2. In a medium saucepan, add the butter and cook over medium heat until melted. Add the leeks and cook for 5 minutes, or until they have softened.
  3. Add the chopped asparagus, 1 cup of the peas, and the parsley. Cook for 3 minutes, add the vegetable stock, and bring to a boil. Reduce heat so that the soup simmers and cook for 6 to 8 minutes, or until the vegetables are tender.
  4. Transfer the soup to a food processor, puree until smooth, and strain through a fine sieve.
  5. Place soup in a clean pan. Add cream and lemon zest, season with salt and pepper, and bring to a simmer.
  6. Bring a small pan of salted water to a boil. Place the asparagus tips in the pan and cook for 3 to 4 minutes, or until tender. Remove tips, submerge in ice water, dry, and set aside.
  7. Ladle the soup into warm bowls, garnish with the asparagus tips, reserved peas, mint leaves, reserved lemon zest, and parmesan, and serve with Parmesan Crackers.

Southern Seafood Gumbo

Homemade Shrimp and Sausage Cajun Gumbo

Southern Seafood Gumbo


  • 4 tbsp. butter
  • 1/4 c. all-purpose flour
  • 1 small yellow onion
  • 1 medium green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 12 oz. andouille sausage, sliced into 1/2″ pieces
  • 1 tbsp. cajun seasoning (without salt)
  • kosher salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 1 (15-oz.) can fire-roasted diced tomatoes
  • 4 c. chicken broth
  • 1 lb. shrimp, peeled and deveined
  • 3 green onions, sliced
  • cooked white rice, for serving


  1. In a large, deep skillet over medium-low heat, melt butter, then add flour. Cook, stirring constantly, until dark caramel colored, about 10 minutes.
  2. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper. Stir in bay leaf, diced tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer until thickened, stirring occasionally, about 1 hour.
  3. In the last 10 minutes of cooking, add shrimp. Once shrimp is pink and cooked through, taste and adjust seasonings. Stir in green onions, reserving some for garnish.
  4. Serve spooned on top of white rice.

She-Crab Soup

Creamy crab soup bisque with spices

She-Crab Soup


  • 1/4 cup butter
  • 1/4 cup onion minced
  • 1/4 cup flour
  • 3 cups seafood stock
  • 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
  • 1/2 tsp Worcestershire
  • 1/2 tsp lemon zest
  • 1/2 tsp mace
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1-1/2 tsp salt divided
  • 1 lb lump crab meat picked through and divided
  • 1/4 cup dry sherry


  1. Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
  2. Add flour and combine to make roux.
  3. Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
  4. Add cream and bring to a boil.
  5. Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
  6. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.

***Recipe from Biscuits and Burlap***

Smoked Sausage and Black-Eyed Pea Soup


Smoked Sausage and Black-Eyed Pea Soup


  • 1 lb or 5 cups of black-eyed peas
  • 1 smoked sausage, sliced
  • 1 8oz package of diced ham
  • 1 small Vidalia onion, chopped
  • 1/2 cup of celery, chopped
  • 8-10 cups of chicken stock
  • 2 cups of white rice (optional)
  • 1 tablespoon minced garlic
  • 1 teaspoon of salt
  • 1 teaspoon pepper
  • 1 teaspoon of thyme
  • 2 bay leaves
  • fresh parsley (optional)

How to make:

If black-eyed peas are dried prepare per package directions.

In a large pot heat two tablespoons of olive oil and saute garlic, onion, celery, ham, salt, pepper, and thyme. Once onions are translucent add chicken stock, sliced smoked sausage, black-eyed pea, and bay leaves.

Bring soup to a boil and then reduce heat to low. Cook for one and a half hours.

Prepare white rice per package directions. White rice is optional but can be added to the bowl with the soup poured on top, mixed into the soup, or not used at all.

Remove bay leaves.

Parsley to garnish.

Serve warm.