Soup and Salad, Day Two

On January 5th and 6th we had soup and salad. I am amazed that soup and salad meals can be so very different. The first meal was the red bean soup and the second was a lovely Crab and Corn Bisque with the Shrimp Salad #1.

The Crab and Corn Bisque got different reactions from Jerry and I. Initially, I thought it sounded great (I like corn in a soup). Jerry was a bit doubtful especially when then recipe only called for the corn to be cooked for a brief moment. As it turns out, the bisque was incredible. The soup itself was creamy. The crab was salty and yummy! I had to cut the kernels off of the cob and then make the stock by boiling the cobs. That was weird, but it was so great. The corn kernels were added at the very end of the cooking and then it was on the table. The corn added texture and crunch. It was fresh it was a soup we will make again.

The Shrimp Salad #1 was delicious. The REALLY big deal about this salad is the Remoulade Sauce. It was tangy. It was orange. It was great on the lettuce and on the shrimp. A couple of days later, I fried a jar and a half of pickles and we used the Remoulade sauce for dipping...heaven, absolutely heaven.