Lobster Gnocchi Soup

I had a leftover lobster tail and some fresh gnocchi (I didn't make the gnocchi, it was store bought) and decided to make a soup with them.  My inspiration was clam chowder and corn chowder together, in other words a cream soup using my lobster and gnocchi's along with diced potatoes.  I used all of the lobster tail to make this soup, shell and all, so it is a great use of leftovers.  When I started making the soup, I had an idea of the ingredients, but I added more along the way.  So, several ingredients didn't have a photo cameo, sorry about that.

 I love having a lot of color in soup.

Ingredients for Lobster Stock:

Lobster Shell

1 Yellow Onion

5 cloves Garlic (not pictured)

8 cups Water

1 tablespoon Sea Salt

1 stalk Celery

1 Carrot (not pictured)

Ingredients for Lobster Gnocchi Soup:

Lobster Stock

Lobster Tail Meat

1 Yellow Onion

5 Russet Potatoes

Package of Fresh Gnocchi

2 cups frozen Sweet Corn

2 cups Heavy Whipping Cream

1 tablespoon Sea Salt (not pictured)

1 tablespoon Fresh Thyme (not pictured)

2 teaspoons Garlic Powder (not pictured)

1 teaspoon Smoked Paprika (not pictured)

Process for Lobster Stock:

Peel onion and cut into quarters.

Peel garlic.

Clean and cut carrot into quarters.

Clean and cut celery into quarters.

Add all ingredients to a pressure cooker pot.

Set pressure cooker to high for 30 minutes.

Allow pressure to naturally release.

Pour stock through a metal sieve into a large stock pot.

 Dice lobster meat.

 Peel and dice onion.

 Peel and dice potatoes.

 Remove Thyme leaves from stems.

Bring stock to boil and add potatoes, onions, corn, thyme, and sea salt.

Cook for 5-8 minutes or until potatoes are fork tender.

Add gnocchi and cook until gnocchi floats.

Sprinkle smoked paprika and garlic powder into soup and stir.  

Pour in cream and cook until it boils, turn off heat and serve.

Enjoy!

Lobster Gnocchi Soup

Printable Recipe Found Here

Ingredients for Lobster Stock:

Lobster Shell

1 Yellow Onion

5 cloves Garlic

8 cups Water

1 tablespoon Sea Salt

1 stalk Celery

1 Carrot

Ingredients for Lobster Gnocchi Soup:

Lobster Stock

Lobster Tail Meat

1 Yellow Onion

5 Russet Potatoes

Package of Fresh Gnocchi

2 cups frozen Sweet Corn

2 cups Heavy Whipping Cream

1 tablespoon Sea Salt

1 tablespoon Fresh Thyme

2 teaspoons Garlic Powder

1 teaspoon Smoked Paprika

Process for Lobster Stock:

Peel onion and cut into quarters.

Peel garlic.

Clean and cut carrot into quarters.

Clean and cut celery into quarters.

Add all ingredients to a pressure cooker pot.

Set pressure cooker to high for 30 minutes.

Allow pressure to naturally release.

Pour stock through a metal sieve into a large stock pot.

Process for Lobster Gnocchi Soup:

Dice lobster meat.

Peel and dice onion.

Peel and dice potatoes.

Remove Thyme leaves from stems.

Bring stock to boil over medium high flame and add potatoes, onions, corn, thyme, and sea salt.

Cook for 5-8 minutes or until potatoes are fork tender.

Add gnocchi and cook until gnocchi floats.

Sprinkle smoked paprika and garlic powder and stir.  

Pour in cream and cook until it boils, turn off heat and serve.

Enjoy!

White Bean Vegetable Soup

Today it has been really cold and my fridge/freezer is still broken so I need to use a lot of vegetables all at once.  What better way than to make my own vegetable broth and soup.  Good news I'm going to explain the quick brining method for beans too.

Soup and flaky layered biscuits (recipe found here), what else could you possibly want to
eat on a cold day?

 Ingredients for brining small white beans are: 4 quarts boiling water, 3 tablespoons coarse salt
(Kosher Salt will also work), 1 lb. white beans.

 Add salt to boiling hot water in a large lidded container, stir to dissolve.  Add beans and let
sit for 1 hour, VOILA.  You now have brined and soaked beans.  Remove half the beans and
save for a later day.  I'm trying to not make soup for an army today.

 Ingredients for vegetable broth are: Dried onion (or 1 whole fresh onion if you have one),
2 tablespoons whole peppercorns, 2 tablespoons salt, 1 pint of Baby Bella mushrooms,
3 stalks of celery, 2 bunches of green onions, 1 1/2 cups baby carrots or (4 regular sized carrots),
and 8 cups water.

 Cut mushrooms into quarters.   Cut celery into 4 inch pieces.   Cut roots off green onions and
cut into 4 inch pieces.  Add all ingredients to the pot of a pressure cooker or a large 6-8 quart
stock pot with lid.  Set pressure cooker to high for 15 minutes, or cook on stove in pot for 1 hour.  Allow vegetables to steep in broth if you have the time for at least 2 hours.

 Drain beans and put back into lidded container.  Place colander lined with cheesecloth or
coffee filter.  Pour vegetable broth onto beans, press vegetables with back of spoon to release all the broth you can.  Now place beans and vegetable broth in pressure cooker and set to high for 20
minutes, or on stove top in 6-8 quart stock pot with lid and cook till beans are

 tender (about 1- 1 1/2 hours).

 Vegetables for our soup include, but are not limited too: 1 zucchini, 2 ears of corn, 2 potatoes,
1 cup baby carrots (2 large carrots), 2 stalks of celery, and 2 cups whole tomatoes in puree.

 Cut corn off cob, dice carrots and celery, peel and dice potatoes, and using scissors or a knife
dice the tomatoes.

 Add vegetables to cooked beans and broth in pressure cooker pot or 6-8 quart stock pot.
Cook soup on high for 1 minute, or on stove top till vegetables are tender.

Again I ask you, (if you happen to be experiencing a cold day) doesn't this meal look delicious?

Enjoy!