JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Alice’s Three “C’s” Soup
| Alice's Three "C's" Soup | Print |
Recipe By: Alice Morrow
Alice's Three "C's" Soup (CARROTS, CANNELLINI BEANS & CRAWFISH)
Ingredients
- 1(16-oz.) container chopped onion mix
- 2 c. chopped celery
- 3 lbs. baby carrots
- 8 slices bacon, cooked and chopped
- 12 baby Yukon gold potatoes, cut in half
- 1 c. chopped green onions
- 2 (19-oz.) can cannellini beans, drained
- 3 qts. Vegetable or chicken broth
- 1 qt. water
- 3 lbs. crawfish tails
- Salt, red/black pepper
- Garnish with chopped green onions
- Milk or heavy cream, optional
Instructions
- In large stock pot, add the first nine ingredients. Stir to blend well.
- Season with salt, red/black pepper.
- Simmer over medium/low heat until the veggies are tender. I usually just fix the pot and set it on the stove and just let it go as much as 1-2 hours. Stir occasionally.
- When veggies are tender, take your hand held immersion blender and puree the mixture. You can also use blender or food processor.
- Once the mixture is pureed add the seasoned crawfish tails and simmer for another 15 minutes. Taste for seasoning again.
- You can serve this soup thick or thin it out with warm milk or heavy cream. Garnish with chopped green onions.
Notes
*****You can substitute shrimp or crabmeat for the crawfish or leave out seafood and bacon and make it vegetarian. Freezes great!
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