![Signature Series: LCB’s Annual Soup Stroll Signature Series: LCB’s Annual Soup Stroll](https://www.lcbseniorliving.com/wp-content/uploads/2023/04/soups-1024x683.jpeg)
Our proficient cooks create tantalizing meals for our residents to take pleasure in in our highly-rated on-site eating places and bistros by our On a regular basis Gourmand eating program. Including pleasure and selection to their eating experiences, each LCB Senior Residing neighborhood participates in our “Signature Sequence,” a set of culinary occasions that remember a specific theme in a scrumptious and nutritious method.
The “Soup Stroll” is a part of our Signature Sequence, shining a mouthwatering highlight on hearty and flavorful soups. Here’s a crowd-pleasing chowder recipe courtesy of Michael Hill, Listing of Restaurant Operations at The Residence at Salem Woods. Save this recipe for once you’re in search of a savory, nutrition-packed soup, and share it together with your family and friends!
Shrimp and Lobster Corn Chowder
Shrimp Inventory:
- 1 pound of shrimp tails
- 2 carrots
- 2 celery
- 2 medium onions
- 2 lemons, minimize in half
- 2 tbl of previous bay
- 1 gallon chilly water
- 2 tablespoons salt
- 1 tablespoon black pepper
Simmer for two hours. Mix with an immersion blender and double pressure by a nice strainer. Set inventory apart.
Roasted Corn:
- 10 oz frozen corn
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon additional virgin olive oil
Combine all elements in a bowl. Pre-heat a sheet pan within the oven at 350 levels. (Pre-heating the pan acts like a sauté pan.) As soon as heated take out the pan and add the corn combination. Roast until golden brown about 12-15.
Shrimp and Lobster Corn Chowder:
- ½ pound of butter
- ½ pound of flour
- 2 cups Sherry wine
- 6 stalks of celery, small diced
- 2 medium onions, small diced
- 2 tablespoons garlic
- 10 oz corn, roasted (recipe above)
- 1 pound crimson potatoes, small diced
- 1 pound poached shrimp (poach them within the shrimp inventory whereas simmering)
- 2 kilos of lobster meat, cooked
- 1 bunch of parsley, finely chopped
- 3 tablespoons contemporary thyme
- Salt and pepper to style
- 1 pint of heavy cream
Start by melting butter. Add in your celery and onions and sweat. Pour in flour and cook dinner for 2-3 minutes stirring often. As soon as cooked add in your sherry. Stir and cook dinner for one more 2 minutes. Add in strained shrimp inventory and remainder of the elements besides the heavy cream. Convey to a simmer. Let simmer for 30-45 minutes or until potatoes are cooked. Add in heavy cream. Simmer for one more 10 minutes or till the soup is scorching. Regulate seasoning if wanted. Serve with a contemporary baked bread or bread bowl.
Chef Michael is likely one of the proud cooks which have joined to create “The Sterling Cooks” (@TheSterlingChefs) on Instagram. They showcase the mouth-watering meals that’s really being served in LCB Senior Residing communities. Comply with them on Instagram and also you’ll be craving their spectacular creations. Mangia!