Did you cook up a lovely Christmas Ham? Or maybe you served up a Ham to ring in the New Year. And now you are looking for something to make to take advantage of all that delicious left over meat. Then have I got some ideas for you.
A little while back, I made up a big pot of my Creamy Potato and Bacon Soup to simmer all day in a crock pot. My guys had worked their tails off, and a rich, creamy bowl of soup seemed the right choice. Kiddo surprised me by not only having seconds, but darn near climbing into the pot to lap up every last drop. He really liked that soup.
I have always been a fan of Bisque anything – crab, lobster, tomato. It’s another of those wonderful French things with lots of cream. A while back I came across a recipe for Crab Bisque on William Sonoma’s website (another of my favorite things – William Sonoma anything!) I’ve had the recipe for a while now, but every time I read it, it seemed like a lot of work to obtain a pound or so of crab meat. Yeah, I know, good food isn’t fast food. The soup itself didn’t cook long, which struck me as odd. I thought about my family, and what their particular tastes are – I know what works and what will get a turned up nose. So I decided to do a little tweaking, and the results were wonderful! My non-fish eater ate it gladly and my beloved husband had seconds! Yay! So tonight I’ve decided to post both recipes – take your pick.