This may not be main stream BBQ, but you can make these and have them heating on your huge man size grill, or any other type of grill when the weather starts to turn chilly. Great soups that are satisfying and filling. Butter up some large loaves of garlic bread, and toast lightly on the grill.
Five Easy Fish Soups Filling and Satisfying
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Ingredients:- two lbs. Of beef or veal ( these can be omitted ), any sort of white fish trappings, of fish which are to be dressed for table, two onions, the peel of 0.5 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Broil for two hours ; skim the liquor thoroughly, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water.
Time. 2 hours.
Note. Do not make fish stock long before it is wanted, as it soon turns sour.
Crayfish soup.
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Ingredients:- 50 crayfish, [*FR3] lb. Of butter, 6 anchovies, the crumb of 1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of medium stock or fish stock.
Mode:- Shell the crayfish, and put the fish between 2 plates until they’re wanted ; pound the shells in a mortar, with the butter and anchovies ; when well beaten, add a pint of stock, and boil for 3 / four of an hour. Strain it through a hair sieve, put what’s left of the stock to it, with the crumb of the rolls ; give it one boil, and rub it through a tammy, with the lobster-spawn. Put in the fish, but don’t let the soup boil, after it has been rubbed through the tammy. If necessary, add seasoning.
Time. 1- [*FR1] hour.
Eel soup.
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Ingredients:- 3 lbs. Of eels, 1 onion, 2 oz. Of butter, 3 blades of mace, 1 bunch of sweet herbs, 0.25 oz. Of peppercorns, salt to sample, two tablespoonfuls of flour, [*FR3] pint of cream, 2 quarts of water.
Mode:- Wash the eels, cut them into thin slices, and put them in the stewpan with the butter ; let them boil for a jiffy, then pour the water to them, and add the onion, cut in thin slices, the herbs, mace, and seasoning. Boil until the eels are tender, but don’t break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, drizzle over the eels, and serve.
Time. 1 hour, or rather more .
Note. This soup might be tempered differently by omitting the cream, and adding a little ketchup.
Lobster soup.
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Ingredients. 3 enormous lobsters, or 6 small ones ; the crumb of a French roll, two anchovies, 1 onion, 1 tiny bunch of sweet herbs, one strip of lemon-peel, two oz. Of butter, a little nutmeg, one teaspoonful of flour, 1 pint of cream, one pint of milk ; forcemeat balls, mace, pepper and salt to sample, bread crumbs, one egg, two quarts of water.
Mode:- Pick the beef from the lobsters, and beat the fins, chine, and tiny claws in a mortar, formerly taking away the brown fin and the bag in the head. Put it in a stewpan, with the crumb of the roll, anchovies, onions, herbs, lemon-peel, and the water ; broil carefully till all the goodness is extracted, and strain it off. Pound the spawn in a mortar, with the butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil up, at the same time adding the tails cut in pieces. Make the forcemeat balls with the remainder of the lobster, flavored with mace, pepper, and salt, adding a little flour, and a few bread crumbs ; dampen them with the egg, heat them in the soup, and serve.
Time. 2 hours, or rather more.
Oyster soup -1.
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Ingredients:- six dozen of oysters, 2 quarts of white stock, half pint of cream, 2 oz. Of butter, 1- [*FR1] oz. Of flour ; salt, cayenne, and mace to sample.
Mode:- Scald the oysters in their own spirits ; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which has got to be carefully strained, and boil for half an hour. Take it off the fire, strain it again, and add the rest of the stock with the seasoning and mace. Bring it to the boil, add the thickening of butter and flour, broil for 5 minutes, whisk in the boiling cream, pour it over the oysters, and serve.
Time. 1 hour.
Note. This soup can be made less rich by employing milk instead of cream, and thickening with arrowroot instead of butter and flour.
Oyster soup -2
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Ingredients:- 2 quarts of good mutton broth, 6 dozen oysters, two oz. Butter, one oz. Of flour.
Mode:- Beard the oysters, and scald them in their own spirits ; then add it, well strained, to the broth ; thicken with the butter and flour, and simmer for quarter of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.
Time. Three / 4 hour.
Prawn soup.
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Ingredients:- 2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, one pint of vinegar, a little lemon-juice.
Mode:- Pick out the tails of the prawns, put the bodies in a stewpan with one blade of mace, [*FR1] pint of vinegar, and the same quantity of water ; stew them for quarter hour, and strain off the spirits. Put the fish stock or water into a stewpan ; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them thru a tammy, and mix them by degrees with the soup ; add ketchup or anchovy sauce to sample, with a little lemon-juice. When it is well cooked, put in a few picked prawns ; let them get thoroughly hot, and serve. If not thick enough, put in a little butter and flour.
Time. One hour.
Do you like to cook? If so, visit cooking101.org and get easy recipes you can use everyday to make delicious meals for the entire family and you might also want to take a look at creamy potato soup.
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