Soups are a great for feeding a crowd. Hearty soups like this one can stand in as the main dish. This soup gets a major, salt-free flavor boost from BBQ Shrimp Seasoning. While this blend’s name may say Shrimp, we use it in all sorts of ways. Smashburgers, Frittata and Corn Soup to name a few. BBQ Shrimp Seasoning: versatile and full of flavor.
Time: 1 hour
Serves 4-6Rating
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Loading...| For the Soup: | |
| 1 cup chopped onion | |
| 1/2 cup chopped celery | |
| 2 cloves garlic, minced | |
| 1/2 cup butter | |
| 1/2 cup flour | |
| 1 quart seafood stock | |
| 2 lbs frozen crawfish tails | |
| 2 Tbl BBQ Shrimp Seasoning | |
| 2 cups heavy cream | |
| Salt to taste | |
| For the Croutons: | |
| 2 cups cubed hearty white or wheat bread, crusts removed | |
| 2 Tbl Rosemary Extra Virgin Olive Oil | |
| 4 Tbl Greek Island Blend |
| 1. | In a heavy dutch oven, melt the butter and sweat the onion and celery until clear and softened. Add in the garlic and saute until just fragrant. |
| 2. | Add in the BBQ Shrimp Seasoning along with the flour and mix until a paste forms with the butter, seasoning and vegetables. Stir continuously until the paste turns a shade darker--you are making a blonde roux. |
| 3. | Slowly whisk in the seafood stock until well combined. Bring to a boil and lower to a simmer. |
| 4. | Add in half of the crawfish tails and simmer for 20 minutes. |
| 5. | Puree with a stick blender or in batches in a blender. Adjust the consistency of the soup with the heavy cream. Taste and adjust with more BBQ Shrimp Seasoning and salt. Stir in the remaining crawfish tails. |
| 6. | For the croutons: Place the bread cubes in a bowl. Drizzle with 2 Tbl Rosemary Extra Virgin Olive Oil and sprinkle with the Greek Island Blend. Toss to combine and coat all surfaces. |
| 7. | Heat a nonstick pan over medium-high heat and drizzle in Rosemary Extra Virgin Olive Oil to coat the bottom. In batches, brown the bread cubes until toasted on all sides. |
| 8. | Serve the soup with croutons on top. |
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