This is a seafood version of the classic chicken and sweet corn soup. I don’t see why you couldn’t use tinned crab meat it would be a lot less fiddly than de-shelling a fresh crab – mightn’t taste quite as good, but it would be a whole lot lot quicker and easier…….
The sky outside is dark and menacing, so what better time to think of making soup. This recipe was published by Woman’s Day in 1991 before chorizo sausage was so readily available. I think substituting it for the frankfurts would give the soup a lot more flavour and I’d also use fresh potato instead of the tinned Tiny Taters, if you can be bothered peeling and cutting them. A nice and hearty boost on a cold winter’s day.
The blurb that goes with this New Idea soup recipe says “A lovely soup which can be served hot in the winter months or chilled in the summer”. Personally I don’t think soup should ever be eaten cold, I like it steaming hot, but, I’m willing to accept that it might be to some people’s taste. Either way it’s an unusual way to cook cucumbers…………..
Eggplant Dip or Baba Ganoush is a fairly easy dip to make and as this recipe can be made two days ahead and is vegetarian, it has a lot going for it. The gluten content wasn’t something we considered back in the 80s when this recipe was printed, and slices of bread have been used to thicken it. If that’s a problem for you, you could substitute GF tahini for the bread.
You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.