Let’s be clear up front, I LOVE She crab soup and have a bowl any time I can get it when we eat out. I’ve had this soup all over the east coast and a few places in Texas and California. I’m sorry folks, but no one makes this like the east coast does.
In 2004, Gary and I went to Waterman’s Restaurant in Virginia Beach, where we had the most delightfully tasty she crab soup. It is by far the best version I have ever had! So if you ever go to Virginia Beach, head south on Atlantic Avenue and visit Waterman’s! Everything they have is wonderful.
Unfortunately we’re not able to get the recipe from the restaurant. Can’t blame them. So we’re trying to recreate it on our own the best we can. It’s been under going some tweaking, but we’re getting pretty close.
Gary and I have been delving into our Celtic roots and trying some of Scotland and Ireland’s dishes.
This is a recipe I stumbled on one day from a BBC cooking show. We’ve tweaked the ingredients a little, just to update it for our own taste. And that allowed us to modify the original preparation and cooking process to make fixing this soup a little easier and less time consuming.
I guess you’ll have to call this an Americanized version of Irish potato soup, for busy families.
Everyone in my extended family had a vegetable garden. It wasn’t unusual to sit at my grandmother’s dinner table and see a plate of freshly cut tomatoes, or cucumbers next to the main meal.
There was always room for a salad on my Maw Stoots’ table for lunch. She loved garden salads and always fixed one for me when we were in Tennessee for a visit.
As you grow older, your taste buds change. You learn to enjoy the variety of flavors in foods of all kind. And that’s how my Garden Salad with Chicken came about. They’re scrumptious for dinner or lunch.