| 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 |
| 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
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 |
| 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 |