Anyone egged soup?

Joel Ferman

I am thinking about try to make some crab bisque or Indian mawlaghatawny (sp?) this weekend on the egg. Does anyone have experience with this? I think a nice smokey flavor would be a nice touch to this soup, and I am hoping I can make some kerkey while simultaneously simmering the soup. It's going to be one full medium!!
-Joel

Unknown

Joel Ferman,
I would get in touch with Kogie before you try to make that Kerky..... Sorry, I couldn't pass on that one.
Seth

Tim M

Joel Ferman,[p]Have you tried Liquid Smoke?[p]Tim

Joel Ferman

Tim M,
If I was going to be smart and make it easy, I would just order it from a resturant :-)[p]I find the bigger the pain in the neck, the better the taste.
-Joel

bigarms

Tim M,
Best line of the day....too funny

QBabe

Joel,[p]I've done a couple of things.....[p]1) Shrimp and Sausage Chowder
http://www.biggreenegg.com/archives/2003/messages/59824.htm[p]2) Brunswick Stew
http://www.biggreenegg.com/archives/2003/messages/61576.htm[p]Both used egged food as ingredients but were cooked inside. I don't think the chowder could go on the egg, just because of the fact that the cream cannot boil, but the brunswick stew sure could.[p]I love soups, so have been looking for different things that I can cook in a dutch oven on the egg. If you find another recipe and like it, be sure to post it...[p]Have fun,
QBabe
:~)[p]

jwitheld

Joel Ferman,
Ive done a pot roast

RhumAndJerk

Joel Ferman,
All the time! Get a good cast Iron Dutch Oven and cook away.
Enjoy,
RhumAndJerk

Unknown

I haven't but i will for my next pot of gumbo...should be terrific. [p]And i agree about the pain in the neck part.