I made a really tasty (and spicy) shrimp soup last night — an instant favorite recipe that is very forgiving to variations.
But first, I just got home from an interesting panel discussion headed by Mike Colameco for the launch of the new 2010 Michelin Guide to NYC. When the Michelin Man showed up, everyone got a good chuckle. The event at the Borders in Columbus Circle was standing-room-only.
Panelists included the amazing restaurateur Danny Meyer, one of the world’s greatest chefs Jean-Georges Vongerichten, legendary critic Mimi Sheraton, and Kate Krader from Food & Wine magazine, which brings me back to the yummy soup recipe.
According to Tracey’s Culinary Adventures where I got the recipe, the original comes from Food & Wine. My main substitution was a big one. Instead of chorizo, I used a vegetarian “Mexican chipotle grain meat sausage” from a company called Original Field Roast Grain Meat Co. It was an impulse purchase, and the soup turned out great — smoky and zesty. Nobody is going to miss the meat if you use this.