Ciboulette Potato & Watercress Soup
serves 4
Ingredients
2 Idaho potatoes, peeled and sliced
4 bunches watercress leaves
3 tbsp butter
1-1/3 qt chicken stock
salt & pepper to taste
croutons
Instructions
Saute potatoes in butter in a soup pot. Add
watercress leaves, mix for a minute until leaves get soft. Add salt and pepper to taste.
When potatoes are cooked, add chicken stock and mix well. Pour into a blender and puree.
Garnish with croutons.
From Ciboulette, Philadelphia, PA
Portuguese Gazpacho
serves 4
Ingredients
1/4 load day-old country wheat bread
8 plum tomatoes, skinned and seeded
5 cucumbers, peeled and seeded
2 red bell peppers, trimmed and seeded, cut in 3-4" squares
2 green bell peppers, trimmed and seeded, cut in 3/4" squares
1 large green apple, peeled, cored, and cut in cubes
1/2 cup almonds, skinned
1/2 cup shallots, peeled and diced
4 tbsp balsamic vinegar
8 tbsp sherry vinegar
1 cup chopped ice
3/4 cup fresh cilantro leaves
1 large dash cayenne pepper
salt & freshly ground pepper to taste
few chopped cilantro leaves for garnish
Instructions
Trim crusts off bread and soak in sherry vinegar for at least
20 minutes. Roast almonds for10 minutes in a 350-degree oven.
Place half of all Ingredients in a food processor and blend to a thick puree (leave some
of the inherent graininess). Pour into a large bowl. Repeat with rest of Ingredients
.
Place in refrigerator and chill for at least 2 hours. Garnish with cilantro and serve very
cold.
From Cafe Mirage, New York City
Squash Bisque
Ingredients
1 Package (12 oz) frozen cooked squash
1 tablespoon butter
1 medium onion, finely chopped
1 tbsp minced ginger root, or 1/2-1 teaspoon powdered ginger
1 can 14 1/2 oz chicken broth
1/2 tsp salt
1/8-1/4 teaspoon ground white pepper
2 tbsp creme fraiche or sour cream
Fresh thyme sprigs.
Instructions
Cook squash in Microwave for 3-5 minutes to
thaw. In saucepan, melt butter. Saute onion and ginger root for 5 minutes, stirring
occasionally. Add squash, chicken broth, salt and pepper. Bring to a boil, reduce heat and
simmer, uncovered, for 5 minutes. Serve garnished with creme fraiche or sour cream and
thyme.
Courtesey of "Bays Food Writer News"
Tarhana Yogurt Soup
serves 8
Ingredients
2 qts lamb and beef broth
1 cup onions, chopped
1 cup tarhana (may be purchased from a Greek specialty store, or use half barley and h alf
whole wheat)
2 tbsp fresh mint leaves, crushed
1 pt plain yogurt
1/2 cup medium barley
2-1/2 oz butter
salt & pepper to taste
Instructions
Boil barley in broth for 30 minutes, then
gradually stir in the tarhana. Cook for 20 minu tes, stirring frequently.
Fry onions in butter until golden-brown. Add mint, and cook for 30 seconds, then remove
from heat and add to the soup. Cook over medium heat for 5 minutes. If the broth is low,
add more.
Add yogurt and cook until ho t, stirring frequently.
from Ararat, New York City
Sweet Corn Chowder
Ingredients
3 fresh ears corn on the cob
1 medium onion, diced
1 large rib celery, diced
1 small red pepper, diced
1 tbsp. fresh garlic, diced
2 medium potstoes, diced
1 tbsp fresh thyme, chopped
2 each bay leaves
1 quart corn stock
1/2 lb butter
1/2 lb (2 cups) flour
Instructions
Roast corn with husks on in a 350 degree oven until kernels
are tender. Let cool. Husk corn and remove kernels. Set aside husks. Make corn stock by
simmering husks in 1 1/2 quart chicken stock for 1 hour.
In soup kettle, melt butter and saute onion, celery, pepper,
garlic, thyme and by leaves until vegetables are tender. Add flour to butter and
vegetables. Stir to form roux. Add hot corn stock and let come to a boil. Reduce heat and
simmer 20 minutes. add potatoes and cook until tender. Add corn and remove from heat. Add
salt and freshly ground pepper to taste.
Courtesy of The Woodstock Inn and Resort
Split Pea Soup
Ingredients
1 medium duced onion
2 ribs diced celery
1 large rib celery, diced
1 medium diced carrotBR>1/2 lb diced ham
2 oz. salad oil
6 cups chicken stockBR>2 each bay leaves
1 lbs green split peasBR>1 lb yellow split peas
1 tbsp fresh thyme
2 bay leaves
ham bone (if available)
Roux (as needed)
2 whole garlic cloves
celery salt and white pepper to taste
Instructions
Saute onion, carrot, celery, and ham in oil until tender.
Remove from heat. In soup pot, cook green split peas, thyme, garlic, bay leaves, and ham
bone in chicken stock until peas are mushy. Thicken with roux as needed. Strain. Season
with celery salt and white pepper to taste. Add garnish to soup. Cook the yellow peas
separately and add to the soup.
Courtesy of The Woodstock Inn and Resort |
