Soup

 

 

Acorn Squash Soup

Serves

 

 

Melt butter over low. Add onions, garlic, lemon peel, orange peel, bay leaf and marjoram. Cook, covered, 10 min. Add squash, stirring to coat. Add chicken broth and salt. Cover. Boil; simmer until squash is soft (25 min). Remove from heat. Discard lemon & orange peels, & bay leaf. Stir in lemon juice.

 

 

Butter

1

 

T

 

 

Onion

2

 

cubed

 

 

Garlic

3

 

cloves, minced

 

 

Lemon Peel

3

 

strips, 2"x.5"

 

 

Orange Peel

3

 

strips, 2"x.5"

 

 

Bay Leaves

1

 

 

Marjoram

0.5

 

tsp

 

 

Squash, Acorn

2

 

cubed

 

 

Stock

3

 

c, chicken

 

 

Lemon Juice, Fresh

5

 

tsp

Asparagus Soup
Cut tips from asparagus. Reserve for garnish. Cut stalks into 1/2 inch pieces. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring until softened. Add asparagus pieces and s&p to taste, then cook, stirring, 5 minutes. Add 5 c stock, thyme, and simmer, covered, until asparagus is very tender, 15-20 min. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth. Pour into bowl. Stir in cream. Stir in vermouth, mace, and a squeeze of lime. Garnish and serve.

Asparagus 2 lb
Butter 4 T unsalted
Heavy Cream 1 c
Lemon Juice, Fresh 1 squeeze
Mace 0.25 tsp
Onion 1 lg, chopped
Stock 5 c chicken
Thyme 2 sprigs (leaves)
Wine, Vermouth 1 T dry

Avocado Soup, Cold  Serves 6

 

In batches, in a food processor, puree avocados, stock, scallions, lemon juice, cilantro, 1 tsp salt, and cayenne. Pour into a tureen or large pitcher and stir in heavy cream just before serving. In a small skillet, heat the oil over medium high heat. Add corn kernels, cumin, and remaining 1/2 tsp salt and cook until fragrant and golden brown, about 5 min , stirring occasionally. Remove from the heat and chill. Garnish each serving of soup w 2T toasted corn and 1 sprig cilantro.

 

 

Avocado

3

 

large ripe

 

 

Stock

1.5

 

c chicken or lobster

 

 

Onions, Green

0.25

 

c minced

 

 

Lemon Juice, Fresh

2

 

T

 

 

Cilantro

2

 

T minced, plus 6 sprigs

 

 

Salt

1.5

 

tsp

 

 

Cayenne Pepper

0.5

 

tsp

 

 

Heavy Cream

1

 

c

 

 

Truffle Oil

1

 

T

 

 

Corn

1

 

c kernels

 

 

Cumin

0.5

 

tsp

 

       

Black Bean Soup, Southwestern

Heat oil in large soup pot over med-high heat.  Add onion, garlic, and carrots ad sauté, stirring frequently, until onion is tender.  Stir in red pepper and sauté I minute.  Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings.  Cover, heat to boiling, reduce heat and simmer 30 minutes.  Stir in beans and corn.  Simmer 15 min or until veggies and rice are tender.  Ladle into serving bowls and sprinkle each serving w minced cilantro.

Olive oil

1T

Onion

1 chopped

Garlic

3 cloves, minced

Carrots

4 chopped

Red pepper

1 chopped

Zucchini

1 Thinly sliced

Rice

12/ c brown

Chicken Broth

29 oz

Tomato Sauce

8 oz

Salsa

1 c

Water

2 c

Cumin

1 tsp

Oregano

1 tsp

Pepper

¼ tsp

Black Beans

15 oz

Corn

1 c frozen, thawed

Cilantro

¼ c minced fresh

 

Borscht                                                                                                          Serves        8

 

 

Heat oil. Add onions, cover, cook 10 min. Add carrots, beets, and cabbage. Cover, cook until tender (20 min). Place potatoes in large saucepan. Add 8 c water. Boil and simmer until tender (10 min). Add tomato paste, sugar, and vinegar to vegetables and cook, stirring, until sugar dissolves (2 min). Add potatoes and cooking water; simmer 10 min. Stir in 2T each dill, parsley and chives; season w salt and pepper. Serve, hot or cold, topped w sour cream, garlic and remaining herbs.

 

 

Vegetable Oil

0.25

 

c

 

 

Onion

1

 

lg yellow, sliced

 

 

Carrots

2

 

grated

 

 

Beets

2

 

peeled & grated

 

 

Cabbage

4

 

c, shredded

 

 

Potato

2

 

russet, grated

 

 

Tomato Paste

1

 

T

 

 

Sugar

1

 

T

 

 

Vinegar

1

 

T, white wine

 

 

Dill

3

 

T, chopped, fresh

 

 

Parsley

3

 

T, chopped, fresh

 

 

Chives

3

 

T, chopped, fresh

 

 

Sour Cream

0.67

 

c

 

 

Garlic

2

 

cloves, minced


Borscht, Summer  Serves 8
Place beets in medium saucepan, and cover w water by 2". Bring to boil, reduce heat, and simmer until tender, 30-35 min. Remove beets w slotted spoon, reserving cooking liquid. Let beets cool, about 20 min. Strain cooking liquid through a cheesecloth lined sieve, and refrigerate, covered, until chilled, about 2 hours. Peel beets, and cut into 1/4" dice. Whisk together stock, sour cream, yogurt, lemon juice, salt and 1.5 c cooled beet liquid in large bowl. Stir in beets, cucumber, and dill. Season w pepper. Cover and refrigerate 2 hours or overnight. Stir, divide among bowl. Spoon 1 T tzatziki onto each serving and top w dill sprig.
Beets 2 lb (about 5) w/o tops
Stock 2 c chicken
Sour Cream 1 c
Yogurt 1 c plain whole-milk
Salt 1 T coarse
Cucumber 1 "peeled and cut into 1/4"" dice"
Dill 2 T plus 8 sprigs

 

Borscht, Pink Cold  Serves 6
Peel and slice beets and put them in large saucepan. Cover w 8 c water and add garlic, shallots, bay leaf, coriander, cloves, cayenne, sugar, vinegar, oil and salt. Bring to boil, reduce and simmer 15 min, til tender. Check seasoning. It should be distinctly sweet, sour, peppery and flavorful. Add salt, pepper and cayenne if necessary. Cool slightly. Remove bay leaf. Puree soup in blender, then strain in chinois. Chill. Just before serving, whisk in yogurt. Thin w water, if necessary. Pour into small water glasses, garnish w pepper and fresh dill or chives.

 
Beets 1.5 lb
Garlic 2 cloves, sliced
Shallot 2 large, sliced
Bay Leaves 1
Coriander 1 tsp seeds
Cloves 3
Cayenne Pepper 0.25 tsp
Vinegar 2 T red-wine
Olive Oil 1 T
Yogurt 1 c whole milk Greek



Bouillabaisse  Serves 8

 

Melt butter. Add onion, leeks, garlic, thyme, bay leaf, carrot, tomatoes, saffron, clam juice, wine, orange zest, parsley, curry, fennel, salt and pepper, and water to cover. Boil; simmer 15 min. Add fish & shrimp. Boil; simmer 5-10 min. Add clams. Simmer 5 min.

 

 

Butter

0.25

 

lb

 

 

Onion

0.5

 

c. chopped Bermuda

 

 

Leeks

2

 

sliced

 

 

Garlic

4

 

cloves, minced

 

 

Thyme

0.75

 

tsp

 

 

Bay Leaves

1

 

 

Carrots

1

 

chopped

 

 

Tomato

4

 

chopped

 

 

Wine, White

0.75

 

c

 

 

Orange Zest

1.5

 

tsp

 

 

Parsley

3

 

T, chopped

 

 

Curry Powder

pinch

 

 

Fennel

0.25

 

tsp seed

 

 

Saffron

0.25

 

tsp

 

 

Fish

2

 

lb

 

 

Shrimp

1

 

lb.

 

 

Clams

2

 

7.5 oz cans (save juice)


Broccoli-Leek Soup w Lemon-Chive Cream  Serves 4
In a medium saucepan, melt butter in olive oil. Add leeks and cook over moderately high heat, stirring, until softened, 3 min. Stir in broccoli, garlic and stock, season w salt & white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 min. Meanwhile, in a small bowl, stir the sour cream w the lemon zest, lemon juice, chives and Parmesan. Season w salt and white pepper. Transfer soup to blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle soup into shallow bowls and serve the remaining cream on the side.

Ingredient

Quantity

Comments

Butter

1

T unsalted

Olive Oil

1

T

Leeks

2

medium, white and tender green only, finely chopped

Broccoli

1.5

lb, stems peeled and sliced 1/2" thick, florets cut into 1" pieces

Garlic

3

cloves, sliced

Stock

5

c chicken

Sour Cream

0.5

c

Lemon Zest

1

lemon

Lemon Juice, Fresh

2

T

Chives

0.25

c snipped

Cheese, Parmesan

0.25

c grated

Broccoli Soup, Cream of w Wild Mushrooms  Serves 4
Cook florets, uncovered, in a large amount of boiling salted water for 5 min. Drain, refresh in cold water, and drain thoroughly. Clean mushrooms. Cut large into 1/8" slices, medium into quarters, and leave small ones whole. Place in airtight container and keep cool. Bring stock to boil, pour it over broccoli, and puree in blender or food processor. Pour into saucepan, add cream, and season. Strain through fine sieve, and return to saucepan. Peel shallot and chop finely. Place in airtight container and keep cool. When ready to serve: reheat soup. Heat nonstick skillet until very hot, add mushrooms, season and stir w wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in butter and shallot. Cook 2 min, stirring constantly, then scoop the mushrooms onto paper towels to drain. Pour soup into warmed bowls and pile a mound of hot mushrooms into center.

Ingredient

Quantity

Comments

Broccoli

2.5

lb

Mushrooms

10

oz wild

Stock

3

c chicken

Heavy Cream

0.75

c

Shallot

1

 

Butter

1.5

T unsalted

Carrot Curry Soup, Creamy  serves 8
Melt butter in large stockpot over med-hi heat. Blend in curry powder and salt, stirring constantly for 30 sec. Add onion and carrots; sauté 7-9 min, stirring frequently. Carefully spoon mix into blender or food processor. Add 1 can broth to vegetables; blend, but don't puree. Return mix to pot. Add remaining 2 cans stock and rice. Heat over medium-hi heat until hot, about 5 min. Remove from heat and stir in heavy cream.
 

Ingredient

Quantity

Comments

Butter

2

T

Curry Powder

2

-3 tsp

Salt

1

tsp

Carrots

4

medium, shredded

Stock

2

14.5 oz cans chicken

Rice

3

c cooked

Heavy Cream

1

c


 

Cheese Soup, Creole Style  Serves 6

 

Sauté onion, green pepper, celery, garlic and celery in fat until golden. Blend in flour and cook, stirring, 3 minutes. Over very low heat, stir in wine, cheese, cream and milk. Cook, stirring, until cheese is melted and mix is smooth and slightly thickened. Season to taste. Serve sprinkled w chives, parsley or paprika.

 

 

Onion

1

 

chopped

 

 

Pepper, Green

0.5

 

c chopped

 

 

Celery

0.5

 

c chopped

 

 

Garlic

1

 

clove, minced

 

 

Pepper, Red Ground

0.25

 

tsp

 

 

Bacon Fat

0.25

 

c

 

 

Flour

0.25

 

c

 

 

Wine, White

0.5

 

c

 

 

Cheese, Cheddar

1

 

lb, shredded

 

 

Milk

2

 

c

 

 

Heavy Cream

2

 

c

 

 

Chicken Corn Soup

Serves

 

 

Cover chicken w cold water. Add salt, pepper and quartered onion. Cook 3-4 hours. remove chicken and add corn. Beat egg w flour. Add to broth w cut up chicken.

 

 

Chicken

1

 

5-6 lb

 

 

Onion

1

 

 

Corn

1

 

qt white

 

 

Egg

1

 

 

Flour

1.5

 

c


Cioppino--serves 8
Pulse fennel, onion, and garlic in food processor until coarsely chopped. Heat oil in 5- to 6-qt heavy pot over medium high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 T salt and 1 tsp black pepper. Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 min. Add tomatoes w their juice, water, wine, and clam juice and boil, covered, 20 min. Stir in seafood and cook, uncovered until fish is just cooked and clams/mussels open wide, 4-6 min. Discard bay leaves and any unopened shells.

Fennel

2

bulbs, stalks discarded and coarsely chopped

Onion

1

medium, quartered

Garlic

6

cloves, smashed and peeled

Olive Oil

6

T ev

Bay Leaves

4

Turkish or 2 CA

Thyme

1

T dried

Pepper Flakes, Red

0.25

tsp

Tomato

56

oz can crushed, w juice

Water

3

c

Wine, Red

2

c

Clam Juice

16

oz

Fish

2

lb skinless fillet of thick fish (halibut, hake or pollack)

Mussels

2

lb or clams

Seafood

 

other (calamari, octopus, etc)

Conch Chowder

 

In heavy medium saucepan, cook onion and bacon over medium heat, stirring occasionally, until bacon is crisp. Add garlic and cook, stirring, 1 minute. Add wine and boil until reduced by about half. Stir in chicken broth, fish stock, and thyme and simmer 5 min. Peel and cut potato into 1/4" dice and add to stock mixture. Cook, stirring occasionally, until potato is tender, about 10 min. Stir in conch and cream and simmer, stirring occasionally, 5 min. Season.

 

 

Onion

1

 

small, chopped fine

 

 

Bacon

4

 

oz, thick sliced, diced

 

 

Garlic

1

 

clove, minced

 

 

Wine, White

0.25

 

c

 

 

Stock

2

 

c chicken

 

 

Stock

2

 

c, fish

 

 

Thyme

0.5

 

tsp dried

 

 

Potato

1

 

med red

 

 

Conch

4

 

oz, chopped

 

 

Heavy Cream

0.66

 

c

 

 

Corn & Lobster Soup

Serves

4

 

 

Cook corn and cut kernels from cob. Puree. Put into 2-qt saucepan. Add Lobster Cream Base and bring to boil, stirring occasionally. Strain into clean saucepan, pressing on solids. Season w salt and pepper and thin w milk if desired. (Can be prepared I day ahead). Cut peel from zucchini in 1/8" thick strips; cut strips into 1/8" squares. Bring small pot of salted water to boil. Add carrot, turnip and celery and cook 2 min. Add zucchini peel and cook 1 min. Drain, refresh under cold water, then drain again. (Can be prepared 8 hrs ahead.) Divide vegetable mix in 4 bowls. Gently reheat soup and ladle over vegetables.

 

 

Corn

6

 

lg ears

 

 

Zucchini

1

 

small

 

 

Carrots

0.33

 

c, 1/8" cubes

 

 

Turnip

0.33

 

c, 1/8"cubes

 

 

Celery

0.33

 

c, 1/8"cubes

 

 

Corn Soup, Fresh

Serves

6

 

 

Simmer corn w salt in 6 c water, covered, 20 min or until very tender. Puree in batches in blender. Pour through coarse sieve, pressing on solids, into a saucepan if serving hot or into a metal bowl if serving cold. Reheat or chill. If too thick, thin w water. Serve sprinkled w chives. (May be made 3 days ahead)

 

 

Corn

8

 

c kernels (10-14 ears)

 

 

Salt

1

 

T kosher or sea

 

 

Chives

0.25

 

c chopped

 

 

Crab Soup, Cream of

Serves

4

 

 

Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and sauté until onion is translucent, about 3 min. Sprinkle w flour and stir 1 min. Gradually whisk in milk and cream. Add nutmeg and cayenne. Reduce heat to medium low. Simmer until slightly thickened, about 15 min. Strain soup into bowl, pressing on solids to release liquid. Return liquid to pan. Add crab, clam juice and sherry. Simmer until thickened, about 15 min (do not boil). Season w additional cayenne, salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over low) Garnish w chives. Pass additional sherry, if desired.

 

 

Butter

1

 

T

 

 

Onion

1

 

chopped

 

 

Cloves

2

 

whole

 

 

Bay Leaves

1

 

 

Flour

1

 

T

 

 

Milk

2

 

c

 

 

Heavy Cream

1

 

c

 

 

Nutmeg

0.125

 

tsp

 

 

Cayenne Pepper

0.125

 

tsp

 

 

Crab

0.5

 

lb

 

 

Clam Juice

8

 

oz

 

 

Wine, Sherry

0.25

 

c dry

 

 

Crabmeat Soup Tahitian

Serves

 

 

Sauté onion and butter until translucent. Stir in flour; blend well. Add heavy cream and broth. Simmer 5 min, stirring frequently. Stir in coconut milk, spinach and crabmeat. Cook 3 min, stirring frequently. Season to taste.

 

 

Crab

1.5

 

c

 

 

Onion

2

 

c, diced

 

 

Butter

0.25

 

c

 

 

Flour

2

 

T

 

 

Heavy Cream

2

 

c

 

 

Stock

1.5

 

c, chicken

 

 

Spinach

2

 

c, frozen, thawed, chopped

 

 

Coconut Milk

2

 

c

 

 

Cucumber Soup w Wasabi-Avocado Cream

Serves

6

 

 

Puree cucumbers w water, vinegar, and 2 tsp kosher salt in batches in blender until smooth. Mash together avocado, lime juice, and remaining tsp salt until smooth. Whisk in yogurt, wasabi paste, chives and pepper to taste. Just before serving, blend soup w ice in batches until smooth. Serve topped w avocado cream. Garnish w chives.

 

 

Cucumber

3

 

English (3.5 lb), peeled and sliced

 

 

Water

0.5

 

c cold

 

 

Vinegar

0.5

 

T white

 

 

Salt

3

 

tsp Kosher

 

 

Avocado

1

 

ripe, peeled & pitted

 

 

Lime Juice

0.5

 

T

 

 

Yogurt

8

 

oz plain

 

 

Wasabi Powder

1.5

 

tsp mixed w .5 tsp water

 

 

Chives

2

 

T

 

 

Ice Cubes

1.5

 

c

 

 

Cucumber & Walnut Soup, Cold

Serves

 

 

Mix all ingredients except nuts and herbs together. Puree. Chill. Top w/ nuts & herbs.

 

Cucumber 3 peeled, seeded, & chopped
Dill chopped
Garlic 3 cloves, chopped
Half and Half 1 c
Hot Sauce dash
Lemon Juice, Fresh 1 lemon
Nuts, Walnuts 1 c chopped & toasted (or use hazelnuts)
Olive Oil 0.25 c
Sour Cream 1 c
Worcestershire Sauce dash
Yogurt 3 c
Chives 1 T

 

 

Cucumber Crème Soup

Serves

4

 

 

Cut cucumbers into 1/2 inch dice. Cook onion and garlic in butter in a 3 qt saucepan over moderate heat, stirring until softened, about 2 min. Stir in cucumbers and Pernod and cook, stirring occasionally, until softened, about 4 min. Add broth and simmer, uncovered, until cucumber is tender, 10-15 min. Stir in cream and return to simmer. Stir cornstarch mix again, then whisk into soup and simmer, whisking occasionally, 2 min. Season w s&p and serve hot or chilled

 

 

Cucumber

2

 

English, peeled, halved lengthwise, & seeded

 

 

Onion

1

 

T finely chopped

 

 

Garlic

0.5

 

tsp. Minced

 

 

Butter

2

 

T unsalted

 

 

Pernod

1

 

tsp