Soups and Chowders
Shrimp Thai Soup with Lime and Chilies
3/4 pound uncooked large shrimp, peeled and deveined, shells reserved 21/2 quarts low salt chicken broth
1 cup diced carrots
3 stalks lemongrass, thinly sliced
2 inches gingerroot, peeled and grated
2 tablespoons garlic, minced
11/2 tablespoons fresh Thai basil (or basil)
11/2 tablespoons fresh mint
11/2 tablespoons finely chopped cilantro
1 serrano chili, stemmed, thinly sliced
11/2 teaspoon fresh lime juice
6 thin lime slices
1.Halve shrimp lengthwise. Place in refrigerator.
2.Add shrimp shells, broth, carrot, lemongrass, gingerroot, and garlic into
stoneware. Cover; cook on LOW for
3.Strain and reserve broth, discard solids. Pour broth into stoneware.
4.Add shrimp, herbs, chili, and lime juices. Cover, and cook on HIGH until shrimp are cooked, about 15 minutes. Garnish with lime slices.
Serves 6
This recipe is ideal for | This recipe is ideal for using |
using the Auto Cook Mode. | the Dual Cycle Mode. |
65
Soups and Chowders
New England Clam Chowder
1 pound sliced bacon
4 onions, chopped
2
4 large cloves garlic, minced
12 new potatoes, cubed
6 cups chicken broth, clam broth or fish fumet
1 tablespoon salt
2 teaspoons pepper
1 stick butter
8 tablespoons flour
1
1.Sauté bacon and onion in a skillet.
2.Add bacon, onion, clams and juice, garlic, potatoes, broth, salt and pepper.
3.Cover; cook on LOW for
4.Melt butter in saucepan on stovetop set to medium heat. Add flour and cook for about
Serves
This recipe is ideal for | This recipe is ideal for using |
using the Auto Cook Mode. | the Dual Cycle Mode. |
66
6 QT | 4/17/08 6:21:24 PM |