Gail South
Acorn Squash Soup
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 1T
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
Salt 1T
Sugar 1T
Borscht w Buttermilk & Grated Cucumber
Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.) Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, sour cream, chopped fresh herbs, and additional scallions and dill.
2 pounds peeled roasted red beets
½ cup dill pickle juice
2 tablespoons granulated sugar
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste
1 large cucumber (about 12 ounces), peeled, halved lengthwise, and seeded
1 cup cold water
½ cup chopped scallions (from 4 large scallions), plus more for garnish
¼ cup finely chopped fresh dill, plus more for garnish
1 tablespoon fresh lemon juice (from 1 lemon)
1 ½ teaspoons black pepper, plus more to taste
4 cups buttermilk
8 hard-cooked eggs, peeled and quartered lengthwise
1 cup sour cream
Chopped fresh herbs (such as chives or flat-leaf parsley), for serving
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 coves, 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.
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.
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.
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
Cauliflower Soup, Quick & Creamy
Chop cauliflower into rough 1" pieces. In a medium heavy pot over medium heat, melt half the butter. Stir in onions and sweat until translucent, about 5 min. Add chopped cauliflower, bay leaf and cardamom, and season w s&p. Saute until spices are aromatic, 2-3 min. Pour in enough water to just cover cauliflower, increase heat to med-hi, and simmer until cauliflower if tender, about 20 min. Discard bay leaf and cardamom. Use a blender or food processor to puree everything, adding remaining butter one piece at a time, until completely smoooth. Garnish with olive oil.
Cauliflower 1 head
Onion 2 small, sliced
Butter 1 stick, unsalted
Bay Leaf 1
Water 4 c
Olive oil
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
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)
Clam Chowder serves 6
Put olive oil in Dutch oven and heat on med-hi for 1 min. Add onion scraps and celery scraps, tarragon and little-necks. Stir briefly to coat with oil, and barely soften, then add the wine. Reduce the wine by half, then add 3 oz clam juice. Cover and allow clams to open, removing them as they open. Strain broth through strainer lined with cheesecloth and reserve liquid. Remove all but 6 clams from their shells. Meanwhile, in a heavy saute pan, render slices of bacon in canola oil until crisp. In Dutch oven, heat bacon fat and add onion, celery, leeks, potatoes and thyme, stirring to coat. Season with S & P and cook over low heat until vegetables have just started to soften, about 5 min. Cover with remaining clam juice and simmer until potatoes are al dente. Stir in cream and simmer until vegetables are cooked through, taking care not to boil. Add chopped clams and littlenecks and season. Add reserved broth. Toast bread until golden and place a piece in each bowl. Cover w pieces of bacon, and then with chowder. Garnish w remaining clams in shells.
EVOO 2 T
Onion 1 minced, scraps reserved
Celery 2 ribs, minced, w scraps reserved
Tarragon 2 sprigs
Clams 30 littlenecks, rinsed and scrubbed
Dry White Wine 6 oz
Clam juice 6 oz
Bacon 1/3 pound diced
Canola Oil 2 T
Leeks 2 cleaned and sliced into coins
Potatoes 2 medium Yukon Gold, peeled, medium dice
Thyme 2 sprigs
S & P
Heavy Cream 3 c
Clams 12 oz chopped
Bread 6 slices dense rustic loaf cut into 2 x 2 squares
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
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
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 & Corn Soup
Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper and crabmeat in a 4 quart slow cooker. Cover and cook on high for 4 hours or for 8 hours on low. If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in. Stir in the half-and-half or cream before serving and garnish with avocado.
1 quart chicken stock
1 tablespoon butter
1 cup chopped onion
32-ounces fresh or frozen corn
2 garlic cloves, chopped
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 (6-ounce) can lump crabmeat, drained
1 cup half-and-half or heavy cream
1 avocado, for garnish
Crab Soup, Cream of
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
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
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 & Almond Soup, Cold
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
Almond Milk 2 c
Hot Sauce dash
Lemon Juice, Fresh 1 lemon
Nuts, Almonds 1 c chopped & toasted
Almond Oil 0.25 c
Sour Cream 1 c
Worcestershire Sauce dash
Yogurt 2 c
Chives 1 T
Almond liqueur 2 T
Cucumber Crème Soup
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
Egg Drop Soup Serves 4
Heat broth just to boiling. Pour in egg slowly, stirring till it separates into sheets. Serve w sprinkle of parsley.
Stock 2 14 oz cans chicken
Egg 1 beaten
Parsley
Garlic-Onion Bisque, Caramelized Serves 8
Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10-12 min. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 min. Stir in potato, vinegar and rosemary. Increase heat to high and sauté, stirring, for 2 min. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20-25 min. Puree soup in 3 batches in blender until very smooth. Stir in cream and buttermilk and season w s&p. Serve hot. Note: can be made w/o cream and buttermilk, 2 days ahead and chilled, covered. Do not bring to boil once buttermilk has been added.
Olive Oil 2 T
Butter 2 T, unsalted
Garlic 2 c peeled cloves (4 lg heads)
Onion 5 thinly sliced
Shallot 2 lg, sliced
Potato 1 baking, peeled & sliced
Vinegar 3 T sherry
Rosemary 1 T chopped fresh
Stock 6 c chicken
Heavy Cream 0.5 c
Buttermilk 0.5 c, well-shaken
Gazpacho, Easy
Use proportions below, remembering that this is cooking and your imagination should let you vary amounts as ingredients are available. Chop all the veggies coarsely, put in a large pot with other ingredients except herbs and olive oil, puree with boat motor, drizzle olive oil into soup while motor is running; season, top with chopped herbs and serve, passing additional chopped veggies, sherry, croutons, and sour cream.
Garlic cloves 3
Onions 2
Peeled cucumber 2.25 oz
Bell Pepper 3 oz
Tomatoes 2.25 pounds
Rough bread 1.25 oz
Water 1/2 c
Sherry Vinegar 2 T
Mayo 1 T
Olive oil 1/2 c
Gazpacho, Creamy Andaluz Serves 4
Roughly chop 2 pounds of tomatoes, half of cucumber, one bell pepper, and half of onion and place in large bowl. Add one and a half tsp. salt, garlic and chili; toss well until combined and set aside. Cut remaining tomatoes, cucumber and pepper into ¼” dice; place in medium bowl. Mince remaining onion and add to bowl. Toss w ½ tsp. salt and transfer to fine mesh strainer set over medium bowl drained diced vegetables to bowl and set aside. Set aside one hour. Transfer drained diced vegetables to bowl and set aside. Add bread pieces to exuded liquid and soak one minute. Add any remaining liquid to roughly chopped vegetables and toss thoroughly. Transfer one half vegetable/bread mix to blender and process 30 seconds. With blender running slowly drizzle in ¼ c olive oil and continue to blend until completely smooth, about 2 minutes. Strain soup through chinois into large bowl. Repeat with remaining mix and oil. Stir in vinegar, minced herbs, and half of diced vegetables, and season w s&p. Chill at least 2 hours. Serve w separate dishes of vegetables and croutons, passing sherry, olive oil, and sour cream.
Tomatoes 3 lb. ripe, cored
Cucumber 1, peeled, halved and seeded
Green Bell Pepper 2, halved, cored and seeded
Onion 1 small red
Garlic 2 cloves, peeled and quartered
Chili Pepper 1, stemmed and halved
Kosher salt
Red Wine Vinegar 2T
Mixed herbs Basil, parsley, chives, cilantro, finely minced
Bread 2 slices artisan white
Olive Oil ½ c extra virgin plus extra
Gazpacho, Green Serves 6
Mince 1.2 c green pepper; set aside for garnish. Place remaining pepper in bowl. Cut cucumber lengthwise in half. With spoon, remove and discard seeds. Coarsely chop cucumber. Mince 1.4 c cucumber; set aside for garnish. Add remaining cucumber to pepper in large bowl. Cut avocado into chunks. In large bowl, add avocado, tomatoes, cilantro, onion, garlic, lime juice, olive oil, sugar, cumin, salt and cayenne to cucumbers and pepper; toss. In batches, puree vegetable mix in food processor until smooth. Transfer to another large bowl or 8-cup measuring cup. Stir in 1.5 c cold water. Cover and refrigerate 2 hours to allow flavors to blend. Ladle soup into bowls, garnish w cilantro leaves, green pepper and cucumber. Serve chilled.
Pepper, Green 1 seeded and chopped
Cucumber 1 medium, peeled
Avocado 1 ripe, peeled
Tomato 3 medium green (.75 lb), cored and chopped
Cilantro 0.5 c leaves
Onion 1 small, peeled, quartered
Garlic 2 cloves, peeled
Lime Juice 6 T fresh
Olive Oil 2 T
Sugar 2 tsp
Cumin 1.5 tsp
Salt 1.5 tsp
Cayenne Pepper 0.125 tsp
Gazpacho, Mexican Seafood Serves 6
Mix all ingredients except for 2 reserved shrimp per serving. Serve in Martini glasses w shrimp garnish
Clamato Juice 2 c
Cocktail Sauce 0.5 c
Hot Sauce 1 tsp
Onion 0.5 c finely chopped white
Cilantro 0.25 c fresh chopped
Avocado 1 firm ripe chopped
Shrimp 1 lb, chopped with 12 reserved for garnish
Gazpacho, White Serves 4
Cut 3 cucumbers, 3 zucchini and 3 scallions into large pieces. Finely dice the rest and set aside. Blend large pieces w half the onion and all the garlic. Add the bread, slivered almonds, juice and salt. Scrape mix into large bowl and stir in remaining vegetables and lemon. Refrigerate until cold. Divide among 4 bowls and garnish w lemon zest, mint and almonds.
Cucumber 4 peeled
Zucchini 4 peeled
Onions, Green 4
Onion 1 chopped
Garlic 2 chopped
Bread 1.5 c, stale, cubed, crustless
Nuts, Almonds, slivered 2 T
Lemon Juice, Fresh 3 T
Salt, Kosher 1 tsp
Lemon, Preserved 0.5 1/4" cubes
Lemon Zest 2 tsp
Mint 4 tsp fresh chopped
Nuts, Almonds, sliced 4 tsp
Gazpacho-Roasted Tomato Serves 8
Roast tomatoes at 450, cut side up, just until softened and charred on edges, 15-20 min. Reserve 4 halves. Tie dill in bundle w twine. Spray bottom of stockpot w oil. Add garlic and onions; cook, covered, over low heat, stirring, till translucent, 7 min. Add remaining ingredients except vinegar. Boil and simmer 20 min. Discard dill and zest. Pure soup; strain; add vinegar. Chill. Pour soup into bowls and garnish w tomatoes and 1T yogurt or sour cream.
Tomato 12 ripe (5 lb)
Dill 12 sprigs fresh, + extra for garnish
Orange 1 navel, juiced w1/2"x2" strip zest
Garlic 1 minced clove
Stock 2 c chicken
Water 2 c
Vinegar 2 T balsamic
Green Tomato Soup Serves 4
Heat oil in 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1-2 min. Add scallions, garlic, and bay leaf, and cook, stirring occasionally, until scallions are tender and lightly browned, 6-8mn. Add tomatoes, broth, water, salt and pepper and simmer, partially covered, until tomatoes are tender, 15-20 min. Discard bay leaf and season soup.
Olive Oil 2 T
Ham 2 oz thinly sliced Black Forest, chopped (.5 c)
Onions, Green 1.5 c thinly sliced
Garlic 1 T chopped
Bay Leaves 1
Tomato 2 lb green, chopped
Stock 1 c low salt chicken
Water 2 c
Ham & Bean Soup Serves 6
Cook off ham bone in 1 quart water. Drain, reserving ham broth. Brown ham meat in olive oil. Add all other ingredients except cream. Bring to a boil, turn down heat and simmer for at least 1 hour (the longer the better). Add cream and heat just before serving.
Ham bone with meat attached
Olive Oil 1 T
Beans, Edamame 1.5 c (or use Black Soy Beans)
Carrots 0.5 c finely diced
Onion 0.25 c minced
Garlic 1 clove, diced
Cayenne Pepper
Cumin 0.25 tsp
Lentil Vegetable Soup
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
Lettuce & Herb Soup Serves 4
Bring wine and 1 c water to simmer. Place lettuce in steamer over mix. Cover until wilted (3 min). Place leaves in blender w bread, buttermilk & garlic. Blend until smooth. Stir in green onions, herbs, lemon juice, salt and pepper to taste. Chill.
Wine, White 1 c
Greens, Lettuce 4 small heads, Boston, cored
Bread 2 c, cubed stale, French
Buttermilk 2 c
Garlic 4 cloves, chopped
Onions, Green 4 tsp
Oregano 4 tsp chopped fresh
Rosemary 4 tsp chopped fresh
Thyme 4 tsp chopped fresh
Basil 0.5 c chopped fresh
Lemon Juice, Fresh 4 tsp
Lobster Cream Base
Heat heavy large pot over high 1 min. Add shells, carrot, celery, leek, turnip, onion, shallot, parsley, salt and peppercorns. Cook 5 min, stirring frequently. Add wine and bring to boil. Simmer 10 min, stirring occasionally. Add water to cover completely. Boil until liquid is reduced to 1 c. (45 min). Add cream to lobster shell liquid and boil. Simmer until liquid is reduced to 2.5 cu (30 min). Strain, pressing on solids. (Can be prepared 2 days ahead--do not freeze).
Lobster Shells 3 lb., coarsely chopped
Carrots 0.75 c., chopped
Celery 0.75 c
Leeks 0.75 c, chopped
Turnip 0.75 c, chopped
Onion 0.5 c, chopped
Shallot 3 T, minced
Parsley 0.5 sm bunch, stemmed
Salt, Kosher 1 T
Pepper 1 T whole
Wine, White 1 c
Heavy Cream 5 c
Lobster Vichyssoise w Aioli Serves 4
Steam lobsters for 4 min. When cooled, shell the partly cooked tail and claw meat. Refrigerate. Blanch asparagus tips until tender. Drain and refresh under cold water. Set aside. Heat butter in medium nonstick skillet over medium heat. Add carrot, leek, and water and cook until tender. Set aside. Combine cream and half and half in saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 min. Remove the lobster, cut the tails in half and set aside. Stir the cream mix into the mashed potatoes. Press through a sieve and season to taste. To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mix. Swirl in a little Aioli. Garnish w carrot mix and chives.
Lobster 2 1 lb
Asparagus 16 tips
Butter 2 tsp unsalted
Carrots 1 peeled and diced
Leeks 1 diced
Water 2 T
Heavy Cream 1 c
Half and Half 1 c
Potato 2 med Idaho, peeled, cooked & mashed
Salt 1 tsp kosher
Chives 6 T fresh
Mushroom Soup, Fresh Porcini Serves 8
Soak dried mushrooms in 4 c hot water until softened, about 1 hour, then lift from water, squeezing excess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a sieve lined w dampened paper towels. Pat dry. Heat butter in 5-6 quart heavy pot over moderate heat until foam subsides, then cook shallots, fresh and reconstituted mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden, about 10 min. Stir in wine and boil, uncovered, 2 min. Stir in soaking liquid, broth, cream s&p and simmer, uncovered, until mushrooms are very tender, 40 min. Puree soup in bender in batches until almost smooth. If necessary, add water to thin. Divide soup among 8 bowls and top each serving w a slice of cheese, then drizzle w truffle oil.
Mushrooms, Cepes (Porcini) 2 oz dried, and 3/4 lb fresh (cremini can be substituted)
Butter 1 T unsalted
Shallot 0.25 c thinly sliced (2 large)
Mushrooms 0.5 lb white, trimmed and chopped
Wine, White 0.5 c
Broth, Vegetable 3.5 c
Heavy Cream 0.5 c
Cheese, Fontina 8 thin slices (2 oz)
Truffle Oil 1 T
Mushroom and Oyster Soup Serves 6-8
Wash leeks and pat dry. Heat butter in 3 qt heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg and pepper, stirring occasionally, until leeks are softened and any liquid from mushrooms is evaporated, about 10 min. Transfer one half mushroom mix to blender and puree w cream until very smooth, about 1 min. Return to saucepan. Bring just to simmer, stirring occasionally, then add oysters and liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 min. Sprinkle w chives.
Leeks, 3 medium, chopped (2 cups)
Butter, 3 T unsalted
Mushrooms, cremini, trimmed
Garlic 1 clove, smashed
Nutmeg 1/2 tsp ground
Heavy cream 2.5 c
Oysters 2 c w 1/2 c liquor (or bottled clam juice)
Chives chopped
Mushroom Soup, Wild w Sherry Serves 8-10
Melt 6 T butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 min. Add all mushrooms and sauté until beginning to soften, about 4 min. Add white wine and Sherry. Boil until liquid is reduced to glaze, 6 min. Mix remaining 2T butter and 1/4 c flour in small bowl until smooth paste forms. Add flour paste to mushroom mix in pot; stir until mix melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 min. Stir in cream. Season. Working in batches, puree soup in blender or processor until smooth. Return to pot.
Butter 8 T @ room temp
Celery 2 c sliced
Shallot 1 c sliced
Onion 0.75 c chopped
Garlic 3 cloves, minced
Mushrooms, Shitake 3 c sliced (6 oz)
Mushrooms, Crimini 3 c sliced (6 oz)
Mushrooms, Oyster 3 c sliced (4.5 oz)
Wine, White 0.5 c
Wine, Sherry 0.5 c
Flour 0.25 c
Stock 8 c chicken
Heavy Cream 0.5 c
Onion Soup--La Vielle Maison Serves 4
Preheat oven to 325. Melt the butter over moderately high heat in a heavy, ovenproof 8-quart pot until foam subsides. Cook the onion and garlic in the butter, adding s&p and stirring, until the onion is softened. Stir in the flour and cook, stirring, 1 min. Add wine, broth, and thyme and cook the soup at a low boil, uncovered, stirring occasionally, for 15 min. Cover the pot and bake in the middle of the oven for 2 hours. Ladle the soup into 4 individual earthenware crocks or oven-proof bowls (about 1.5 c capacity) and whisk an egg into each. Sprinkle the tops w cheese and bake in the middle of the oven until the cheese is melted, about 10 min. Remove the crocks from the oven and spoon 1T cream over each.
Butter 0.25 c unsalted
Cheese 0.25 lb gruyere, grated
Egg 4 large
Flour 1 tsp
Garlic 4 large cloves, chopped
Heavy Cream 0.25 c
Onion 6 large (3.5 lb) chopped
Stock 4 c chicken
Thyme 1 tsp dry, crumbled
Wine, White 2 c
Caramelized Onion Soup w Smoked Bacon & Blue Cheese
Heat 1 T oil in large heavy-bottomed pot over high heat. Add onions, stirring to coat, then reduce heat to med-lo and cook, stirring frequently, until onions are a golden caramel color, 1-2 hours. Place garlic in small saucepan and cover with remaining oil. Cook, over low heat until lightly toasted and softened, about 40 minutes. Add thyme sprig to onions, then add stock. strain garlic cloves and add to stock (save garlic oil for other use). Bring to boil, then decrease heat and simmer 20 min. Remove from heat. Add bread cubes to pot and let stand until softened, 10 min. Cook bacon in small saute pan until crispy. Drain on paper towels. Use immersion blender to puree soup. Season w s&p. Add water if needed. Serve garnished with bacon and cheese.
Canola oil 1/2 c + 1T
Onions 6 large yellow onions, thinly sliced
Garlic 5 cloves
Thyme 1 sprig
Chicken Stock 2 quarts
Bread 5 slices, crusts cut off, torn into bite sized pieces
Bacon 10 strips,thick cut, cut crosswise into matchstickes about 1/4 inch thick
Blue Cheese 3 oz crumbled
Pasta, Pesto & Bean Soup
Heat oil in large soup pot over med-hi heat. Add onion and carrots and saute, stirring frequently, until onion is tender, 3 min. Stir in broth, wine, pasta and beans. Cover, heat to boiling, reduce heat and simmer 15min. Stir in peas and hot pepper sauce. Simmer 5 min. Remove from heat and stir in pesto sauce
Olive Oil 1 T
Onion 1 chopped
Carrots 4 chopped
Stock 5 c lo salt chicken
Beans, Black 16 oz can, rinsed and drained
Wine, White 2 c
Pasta 0.67 c acini pepe
Peas 1 c
Hot Sauce
Pesto Sauce 6 T
Philosopher's Chowder Serves 4
Puree spinach w clams (plus juice). Heat w cream & milk. Season w salt, pepper and nutmeg. Top w butter and serve.
Spinach 10 oz. frozen, cooked
Clams 2 cans
Heavy Cream 1 c
Milk 1 c
Butter 2 t
Nutmeg dash
Pork (Smoked ) & Pea Soup Serves 6
Cook all ingredients w 2 qts water 3 hours or until tender. Cut up meat and add half to soup, reserving rest for other use. Serve w croutons.
Pork 2.5 lb, Smoked Boneless Butt
Peas, dried, split 1 lb
Onion 1 chopped
Celery 3 stalks, diced
Carrots 1 diced
Bay Leaves 1
Pepper 6 whole
Potage Creme Normandie Serves 4
Place fish in saucepan and add onion, celery, tomatoes, wine, bay leaf, thyme, salt, peppercorns and water. Bring to boil; simmer 30 min. Strain and transfer to blender, discarding bones, leaf, thyme and peppercorns. Add shrimp, bread crumbs and 1/2 c stock. Blend thoroughly. Add mix to remaining stock. Boil and add cream. Season w nutmeg and parsley.
Fish 0.5 lb
Celery 0.5 rib
Tomato 2 peeled & seeded
Wine, White 0.5 c
Bay Leaves 1
Thyme 2 sprigs fresh
Pepper 12 whole
Water 2 c
Shrimp 1 c
Crumbs, Bread 1 T fresh
Heavy Cream 1 c
Nutmeg to taste
Potato, Onion & Roquefort Soup Serves 6
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until tender, about 10 min. Add potatoes and 4 c stock. Simmer until potatoes are tender, stirring occasionally, about 30 min. Add cream and cheese and stir until the cheese melts. Puree in blender. Return to pan and thin w additional stock if necessary.
Butter 3 T unsalted
Onion 2 medium, chopped
Garlic 1 large clove, minced
Stock 4 (or more) c chicken
Heavy Cream 1 c
Cheese, Roquefort 0.5 c crumbled
Roasted Eggplant Soup Serves 8
Preheat oven to 375°. Cut off the eggplants' "hats". Split the eggplants the long way, and rub the cut side lightly with salt. Grease a cookie sheet generously with olive oil. Place the eggplants on the sheet, cut side down. Bake in the oven until soft (at least 20 minutes, take your time). Meanwhile, in a large stockpot, sauté the onion, garlic, celery and carrot in 2 tablespoons of the butter until translucent. Don't scorch. Add potatoes to vegetables and cover with broth, plus water if necessary. Simmer until very tender. When eggplant is soft, scoop the pulp out of the skin and add to broth. In a saucepan, melt the remaining 4 tablespoons butter. Stir in the flour and cook gently for a few minutes. That is a roux blanc. Scoop some of the broth (2 cups or so) from the simmering soup and whisk it into the roux. When thickened, return the white sauce to the big pot of soup. Add the sour cream, cayenne, sherry and purée everything. Adjust salt, pepper, and thickness (add water if necessary). Just before serving, add a bit of parsley, chopped scallion, tomato bits and pepper bits.
2 to 3 EGGPLANTS, depending on size, Unpeeled
SALT - OLIVE OIL
1 ONION, minced
3 cloves GARLIC, chopped
2 stalks CELERY, sliced
2 CARROTS, peeled and sliced
2 cans (14oz) CHICKEN BROTH
2 POTATOES, cubed
6 tablespoons BUTTER (DIVIDED)
1/3 cup FLOUR
1/2 cup SOUR CREAM
1 or 2 drops SESAME OIL
1 pinch CAYENNE
2 tablespoons SHERRY
FRESH PARSLEY - SCALLION
TOMATO BITS - GREEN PEPPER BITS
SALT - PEPPER
Sangria Soup Serves 4
Place 2 c watermelon chunks in medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey. Let stand 15 min. Cut remaining chunks into 1/2" pieces; set aside. Transfer wine mix to food processor and pulse until almost smooth, about 30 sec. Return to bowl; add honeydew, cantaloupe, reserved watermelon and mint leaves. Stir well, chill, and serve cold.
Melon, Watermelon 3 c 2" chunks
Wine, Red 0.25 c light fruity
Cranberry Juice 1 T
Lime Juice 2 T
Sugar 2 T
Honey 1 T
Melon 0.5 c mixed 1/2" pieces
Mint
Scallop Bisque
(If making crème fraiche, do at least 24 hours before starting recipe) Sauté vegetables and herbs in butter. Gradually add flour to make a roux. Add stock, wine and water if necessary gradually, stirring constantly till slightly thickened. Add scallops and cook 2-3 min till done. Puree (be careful as liquid is hot). Add crème fraiche, S& P, and sprinkle w fresh thyme. Heat through.
Butter 0.5 lb
Crème Fraiche 1 qt
Flour 1 c
Herbs thyme, chives
Leeks 1 bunch, white parts only, chopped
Scallops 3 lb
Shallot 1 chopped
Stock 2 qts lobster (supplement w clam juice)
Wine, sherry .25 c
Shrimp Bisque
Peel .5 lb shrimp, reserving shells, and cut each into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells. Heat 12" heavy bottomed skillet over high heat until very hot, about 3 minutes. Add 1.5 T oil and swirl to coat bottom. Add half of shell-on shrimp and half of reserved shells. Sauté until deep pink and shells are lightly browned, about 2 min. Transfer to medium bowl and repeat w remaining oil, shell-on shrimp and shells. Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignited, shaking pan. When flames subside, transfer shrimp and shells to food processor bowl fitted w steel blade and process until mixture resembles fine meal, about 10 seconds. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp; cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 min. Add flour and cook, stirring constantly, until combined thoroughly, about 1 min. Stir in wine, clam juice, and tomatoes, scraping pan bottom w wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium high, and bring to boil; then reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 min. Strain bisque through chinois (or large sturdy mesh strainer lined w a double layer of damp cheesecloth) , pressing on solids w back of ladle to extract all liquid. Wash and dry Dutch oven; return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium high heat; add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 1.5 min. Discard tarragon sprig; stir in sherry, s&p, and serve hot.
Shrimp 2 lb shell on
Olive Oil 3 T
Cognac 0.33 c warmed
Butter 2 T unsalted
Carrots 1 small, chopped (3T)
Celery 1 small chopped (3T)
Onion 1 small minced (6T)
Garlic 1 med. Minced
Flour 0.5 c
Wine, White 1.5 c
Clam Juice 4 c
Tomato 14.5 oz can, drained
Tarragon 1 sprig
Heavy Cream 1 c
Lemon Juice, Fresh 1 T
Cayenne Pepper 1 pinch
Wine, Sherry 2 T
Shrimp, Cilantro & Tamarind Soup
1 pound large raw shrimp, fresh or frozen, shelled and deveined
4 cups warm water
2 tablespoons extra-virgin olive oil
1 small yellow or white onion, peeled and finely minced
4 garlic cloves, peeled and grated
¼ cup tomato paste
½ teaspoon black pepper
1 tablespoon tamarind paste (not concentrate)
Kosher salt
1 bunch cilantro, leaves and stems minced
1 green chile, such as serrano or Thai chile, thinly sliced
Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.
Shrimp Stock
Sauté shrimp shells in .5 tsp butter. Add garlic, onion and carrot. Sauté 2 min. Add tomato paste, stirring constantly. When it begins to caramelize, add sherry. Add stock and 1T butter and bring to a boil. Reduce and simmer 15 min. Strain and puree solids in food processor until smooth, adding liquid as needed. Season to taste.
Shrimp Shells from 6 large
Garlic 2 cloves
Onion 0.25 c diced
Carrots 0.25 c diced
Tomato Paste 1 tsp
Wine, Sherry 0.25 c
Stock 0.25 c
Squash, Butternut & Cider Soup Serves 4
In 1/4 c water, cook shallot and garlic till soft. Add squash and broth and boil. Cover and simmer till squash is soft (20 min). Blend until smooth. Add cider, sour cream and salt. Continue to blend until combine. (Can be made ahead to this point) Heat and season as desired. Divide soup among 4 bowls. Garnish w diced red apples and cracked black pepper.
Shallot 1 minced
Garlic 1 minced
Squash, Butternut 3 c peeled, seeded & cubed
Stock 0.5 c homemade chicken
Cider 0.75 c
Sour Cream 0.25 c
Apples 0.5 c
Strawberry Soup Serves 4-6
Combine strawberries, vinegar, sugar and salt in bowl. Refrigerate one hour, stirring every 15 min. Puree in blender. Serve garnished w mint and a dollop of crème fraiche
Berries, Strawberries 1.5 lb (5 c)
Vinegar 0.25 c white wine
Salt, Kosher 2 tsp
Mint 0.25 c tightly packed, chiffonaded
Crème Fraiche
Stuffing Dumpling Soup
In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes. Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes. While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined. Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey. Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes. Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)
FOR THE SOUP:
2 tablespoons unsalted butter
2 medium sweet potatoes (about 1 pound), peeled and cut into bite-size cubes
1 medium yellow or white onion (about 10 ounces), chopped
Kosher salt
1 pound kale (any type), stripped from stems and coarsely chopped (about 6 lightly packed cups)
4 garlic cloves, smashed, peeled and chopped
½ teaspoon red-pepper flakes, plus more to taste
2 cups cubed leftover turkey
FOR THE DUMPLINGS:
2 ½ cups leftover stuffing, slightly warmed
2 large eggs
½ cup all-purpose flour
½ teaspoon baking powder
Taco Soup, Crock Pot
I use a crock pot with the capability to sear meat, so I only need that. You can also soften the onions and brown the meat in a skillet before putting into crock pot.
Warm oil and soften onions, then remove and sear meat. Add onions and all other ingredients. Set pot on low and cook for at least 4 hours. Serve in warm bowls and garnish with sour cream, shredded cheese, sliced green onions, jalapeno peppers and corn chips.
Olive oil 2 T
Ground beef (or other ground meat) 2 lb
White onion 2 c chopped
S & P
Pinto beans 2 cans (15 oz), undrained
Red kidney beans 1 can, undrained
Corn 1 can, undrained
Mexican-style stewed tomatoes 1 can
Diced tomatoes 1 can
Diced green chilies 2 (5 oz) cans
Black olives 5 oz sliced or chopped
Taco seasoning 1 pkg
Ranch dip 1 pkg
Tomato Soup, Cold, w Crab
Puree 2 ¾ lb ripe tomatoes, 2 slices crusty bread, 1 small red pepper, ½ peeled cucumber, ½ small onion, 1 garlic clove, 2/3 c olive oil, 2 T red wine vinegar, ¼ c water, salt and pepper. Chill. Combine 1 c crab, 2 T fresh chives, 1 T olive oil, 2 tsp vinegar, salt and pepper. Serve soup, topped w crab and drizzled w olive oil.
Tomato & Sour Cream Soup,Cold Serves 6
Puree tomatoes in batches in blender until smooth, then force puree through chinoise or sieve into a large bowl. Stir in lemon juice to taste, scallions, zest, sugar, thyme, marjoram, s&p. Chill until cold. Ladle into bowls and top w dollops of sour cream.
Tomato 3 lb ripe, peeled and quartered
Lemon Juice, Fresh 2 -4 T
Onions, Green 1 T finely chopped GREENS
Lemon Zest 2 tsp finely grated
Sugar 1 tsp
Thyme
Marjoram
Sour Cream 1 c
Tomato Soup, Creamy w/o any cream
Pour the cashews and 1½ cups (360ml) water into a blender to soak while you start the soup. Set a stockpot over medium heat and add 4 tablespoons (60ml) of the oil. When the oil is hot, add the onions and 1 teaspoon salt. Cook, stirring occasionally, for 10 to 12 minutes, until the onions are translucent and soft—lower the heat as needed; we don’t want them to brown. Stir in the remaining 1 tablespoon oil and the tomato paste and cook, stirring frequently, for about 5 minutes, until the tomato paste is super fragrant and becomes a rustier, deeper shade of red. (This means bigger, better tomato flavor.) Deglaze the pot with 1 cup (240ml) water, scraping the bottom to release any caramelized bits. Add the whole peeled tomatoes, their juices, and 2 teaspoons salt. Simmer uncovered, stirring occasionally, for about 40 minutes, until the soup has thickened a bit and tastes very flavorful. Turn off the heat and use an immersion blender to blend until smooth. Blend the cashews and water until smooth, then pour into the soup. Blend with the immersion blender again. Taste and adjust the salt if needed, and stir in more water if you want it thinner. This freezes beautifully.
1⅓ cups (185g) raw cashews
5 tablespoons (75ml) extra-virgin olive oil
2 pounds (910g) yellow onions, halved and roughly chopped
Kosher salt
1 (6-ounce/170g) can tomato paste
2 (28-ounce/795g) cans whole peeled tomatoes and their juices
Tomato (Roasted) Soup w Garlic Serves 4
Preheat oven to 400. Place tomatoes, cut side up, on large baking sheet. Sprinkle w salt and pepper. Drizzle w 3T olive oil. Roast until tender, 1 hour. Cool slightly. Transfer to processor and pulse until chunky. Heat 3T oil in large pot over medium-high. Add garlic and sauté until fragrant, about 2 min. Stir in tomatoes, rosemary, thyme and red pepper. Add stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, 25 min. (Can be made 1 day ahead. Rewarm soup before continuing) Stir in basil. Season to taste. Top w toasted baguette slices brushed w oil.
Tomato 3 lb plum, halved lengthwise
Olive Oil 8 T
Garlic 3 T minced
Rosemary 1.5 T fresh or 1.25 tsp dried
Thyme 1.5 T fresh or 1.25 tsp dried
Pepper Flakes, Red 0.25 tsp or more
Stock 6 c chicken
Basil 6
T fresh chopped
Tomato Gin Soup
Cook onion in butter in 4-qt stockpot over medium, stirring occasionally, until softened but not browned, about 5 min. Add tomatoes, potato, tomato paste, bay leaves, broth, s&p and bring to a boil. Simmer briskly, stirring occasionally, 30 min. Discard bay leaves and puree with boat motor. Stir in 1 c cream, gin, nutmeg, and salt. Simmer gently, stirring occasionally, 10 min. Top with unsweetened whipped cream to cut acidity
Onion 1.5 c chopped
Butter 3 T unsalted
Tomato 2 lb halved
Potato 1 russet (baking)
Tomato Paste 2 T
Bay Leaves 2
Stock 4 c chicken (lo salt)
Heavy Cream 1.5 c (whip 1/2 c for topping)
Gin 0.33 c
Tomato Soup, Roasted
Preheat oven to 350. Arrange tomatoes, cut-side up in one layer in one or two 4-sided sheet pans and add garlic to pan. Drizzle with oil and sprinkle with s&p. Roast one hour, then cool in pan. Peel garlic. Cook onion, oregano and sugar in butter in stockpot over medium-low, stirring frequently, until onion is softened, about 5 min. Add tomatoes, garlic and stock and simmer, covered 20 min. Use boat motor to puree soup. Stir in cream and simmer 2 min.
Tomato 4 lb, seeded and halved lengthwise
Garlic 8 cloves, left unpeeled
Olive Oil
Onion 1 large, chopped
Oregano 1 tsp dried
Sugar 1 T brown
Butter 5 T
Stock 4 c chicken (lo salt)
Heavy Cream 1 c
Tomato Soup, Cream of (Crema de Pomodoro) Serves 6
Preheat oven to 350. Cut enough bread into 3/4" cubes to make 3 c and arrange in one layer in shallow baking pan. Toast in middle of oven until golden and crisp (10-15 min) In heavy 4- to 5- qt kettle, cooked chopped vegetable in oil w s&p over moderately low heat, stirring, until tender but not browned, about 10 min. Add wine and boil 3 min. Add tomatoes, oregano and ice water and simmer, uncovered, stirring occasionally, 20 min. Remove from heat and whisk in heavy cream and sour cream. Cool 10 min. In blender, puree soup in batches, transferring as needed to a large bowl. Return to kettle and thin to desired consistency. Do not let boil. Serve ladled over croutons.
Bread 1 loaf, Italian or French
Carrots 2 chopped
Celery 2 ribs, chopped
Onion 1 med, chopped
Garlic 3 cloves
Olive Oil 3 T
Wine, White 1 c
Tomato 4.5 c canned, crushed in puree
Oregano 0.5 tsp dried
Water 3 -4 c
Heavy Cream 1 c
Sour Cream 1 c
Tomato & White Bean Soup
Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
10 garlic cloves
¼ cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving
Turkey Giblet Stock
Heat oil in heavy skillet over medium-high heat until it shimmers. Cut neck into 1" pieces. Brown neck, giblets, celery, carrot and onion, turning occasionally, about 6 min. Add chicken stock, scraping up brown bits. Transfer to 3-qt. stockpot. Add water, bay leaf, peppercorns and thyme and simmer, uncovered, until liquid is reduced to about 4 c., about 1 hour. Strain stock into a bowl, discarding solids. (can be made 3 days ahead)
Olive Oil 2 T
Celery 2 ribs, chopped
Carrots 2 chopped
Onion 1 not peeled, quartered
Stock 1.75 c chicken
Water 8 c
Bay Leaves 2
Pepper 1 T peppercorns
Thyme 1 T fresh
Tuscan White Bean Soup, Quick
In large Dutch oven, cook pancetta over med heat until just golden, 8-10 min; discard pancetta and add oil to pot w fat. Add onion and cook, stirring occasionally, until softened, 5-6 min; stir n garlic and cook until fragrant, about 30 sec. Add beans, 1/2 tsp salt, and 3.5 c water. Increase heat to med-high and bring to simmer. Submerge rosemary in liquid; cover and let stand off heat 15-20 min. Discard rosemary and adjust seasonings. Ladle soup into bowls, drizzle w extra virgin olive oil and serve, passing balsamic vinegar separately.
Pancetta 6 oz, cut in 1" cubes
Olive Oil 2 T plus extra for serving
Onion 1 small, diced
Garlic 3 med cloves, minced
Beans, Cannellini 4 cans @ 15.5 oz, drained and rinsed
Rosemary 1 spring fresh
Vinegar
Balsamic for serving
Watercress Soup
Blanch, press and chop watercress. Cook in butter. Add Béchamel Sauce. Puree. Add stock. At last moment, add cream. Top w chives and serve cold (if you can wait).
Watercress 1 lb
Butter 0.25 lb
Béchamel Sauce 4 c
Stock 1 c, chicken
Heavy Cream 1 c
Chives
Watercress & Yogurt Soup, Chilled & Spiced
Heat oil in a saucepan over med-lo heat. Add onions and a pinch each of salt and pepper. Cook, stirring regularly, until onions are soft and translucent but not browned, about 10 min. Add garlic and cook until fragrant and softened, 2 min more. Add stock, bring to a boil and boil about 6 min. Reduce heat and simmer 4 min more. Remove from heat, let cool 30 min, then refrigerate 30 min more. Meanwhile, add a pinch of salt to a medium pot of water and bring to a boil over high heat. Add watercress and blanch 2 min. Drain and plunge into ice water bath. Drain again. In blender, combine watercress w chilled stock mix, garam masala and yogurt. Process until finely pureed, 2-3 min. Refrigerate until cold. Serve topped w yogurt, pepper and a trickle of olive oil.
Olive Oil 2 T plus more for finishing
Onion 2 medium finely sliced
S & P
Garlic 2 cloves, thinly sliced
Vegetable or Chicken stock 3 c
Watercress 14 oz
Garam Masala 1.5 tsp
Yoogurt 2 T plus more for fiishing
Watercress Vichyssoise Serves 4
Simmer potato, onion, stock, and cream, uncovered, in 3- to 4-quart heavy saucepan until vegetables are soft, 10 min. Stir in watercress and cook, uncovered, over moderately low heat 3 min more. Puree in 2 batches in blender until very smooth. Force through fine sieve into bowl, pressing hard on solids ant then discarding them. Season and let stand, uncovered, until cool, 45 min, then chill, covered, 1.5 hours.
Potato 1 small, boiling, peeled and cut up
Onion 1 small, finely chopped
Stock 2 c chicken
Heavy Cream 1 c
Watercress 4 c coarsely chopped (1 large bunch)
Watermelon Gazpacho Serves 4
Seed one cup melon chunks and cut into small dice. Puree remaining melon in blender in batches. Pour thru a sieve into a bowl, pressing on solids and discard seeds. Return juice to blender and blend together w almonds, ice, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt and pepper and blend, adding oil in a slow stream until smooth. Top w diced melon and pass extra oil.
Melon, Watermelon 4 lb, flesh cut in chunks (7 c)
Ice Cubes 1.5 c
Nuts, Almonds 0.75 c whole, blanched
Garlic 3 cloves, chopped
Bread 8 slices firm white, crusted and torn
Vinegar 2 T red wine
Salt 2 tsp Kosher
Olive Oil 0.25 c extra virgin
Wild Rice Soup
In large saucepan, combine broth, onions and wild rice. Bring to a boil, reduce heat and cook 35-40 min until rice is tender. In medium saucepan, melt butter. Stir in flour, salt and pepper. Cook one minute until smooth and bubbly. Stir in half and half and cook until slightly thickened, stirring constantly. Slowly add half and half mix to rice, stirring constantly. Add remaining ingredients and heat gently, stirring often. Do not bring to a boil. Garnish with green onions and bacon crumbles.
Stock 48 oz chicken
Rice, wild 0.5 c
Onions, Green 0.5 c chopped
Butter 0.5 c
Flour 0.75 c
Half and Half 2 c
Chicken 1.5 c cooked and cubed
Bacon 8 slices, fried and crumbled
Mushrooms sliced and sauteed
Wine, Sherry 2 -3 T
Zucchini Soup, Chilled w Lemon & Basil Serves 4
Place the zucchini, basil, cashews, lemon juice, garlic, miso, vegetable stock and 2 teaspoons salt in a blender or food processor and blitz until smooth and silky. Taste and check seasonings, adding more salt or lemon juice as needed. Chill in the refrigerator for at least 2 hours or serve immediately, transferring the soup to a bowl and adding a few ice cubes if needed. Top with chopped cashews, a drizzle of olive oil, black pepper and a few basil leaves.
2 pounds zucchini, trimmed and roughly chopped
2 cups basil leaves (about 2 ounces), plus more to serve
1c up roasted cashews (5 ounces), plus ¼ cup chopped roasted cashews to serve
6 tablespoons lemon juice (from 2 lemons), plus more if needed
2-3 garlic cloves, roughly chopped
2 tablespoons white (shiro) miso
2 cups vegetable stock
Kosher salt and black pepper
Ice cubes (optional)
Extra-virgin olive oil, to serve
Zucchini Soup, Cream of Curried Serves 6
Cut zucchini in very fine pieces. Sauté w onion in butter until tender. Stir in curry powder. Add stock and simmer 5 min. Cool; add cream, salt and white pepper. Cover and refrigerate until very cold. Serve w hot, buttered toast triangles.
Zucchini baby
Onion 1.5 T
Butter 3 T
Stock 6 c, homemade chicken
Heavy Cream 1 c
Curry Powder to taste
Zucchini & Chicken Soup-Cold Cream of w Watercress Serves 4-6
In a saucepan, melt the butter over med-high heat. Add the onions and cook, stirring, for 3 min. Add garlic and cook for 15 sec. Add zucchini, salt and pepper and cook until tender. Add stock and thyme and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 min. Meantime, brown chicken in 2 T butter. Add wine and simmer 5 min. Add liquid to soup, reserving meat. Add watercress and let wilt, 5 min. Remove from hat and discard thyme sprig. With hand-held immersion blender (or in batches in food processor), puree soup. Return to heat and stir in cream. Heat gently 5 min. Adjust seasoning, keeping in mind that salt is less evident in cold foods. Add chicken and let cool. Chill at least 4-6 hours. Garnish w watercress springs and chives.
Butter 2 T unsalted
Onion 0.5 c chopped
Garlic 1 tsp minced
Zucchini 1.25 lb trimmed and chopped
Salt 0.5 tsp
Pepper 0.25 tsp white
Chicken 1 lb boneless, cut into pieces
Wine, Pink 0.5 c
Stock 2 c chicken
Thyme 1 sprig
Watercress 1 c packed leaves
Parsley 1 T minced
Heavy Cream 2 c
Sour Cream 0.25 c or use crème fraiche