Cream of Pumpkin Soup

Cream of Pumpkin Soup

Ingredients -

• 1 (29 ounces) can Solid Pack Pumpkin
• 1 (14-1/2 ounces) can Chicken Broth
• 1/2 cup Cold Water
• 1/4 cup Brown Sugar, packed
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 cups Half-and-Half

Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. Stir in half-and-half.
5. Simmer until heated through.
6. Serve hot. Enjoy !

Cream of Onion Soup

Cream of Onion Soup

Ingredients -

• 3 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 2 cups thinly sliced Vidalia or Sweet Onion
• 2 cups Whole Milk
• 2 cups Half & Half
• 1 teaspoon Coarse Salt
• 1/4 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Nutmeg
• 1/8 teaspoon Paprika
• 4 tablespoons Parmesan Cheese (1 per bowl)
• 4 teaspoons chopped Parsley (1 per bowl)
• Croutons, browned in butter
• Worcestershire Sauce, for seasoning

INSTRUCTIONS

1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.

To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce. Enjoy !

Bouillabaisse

Bouillabaisse

Ingredients -

• Shrimp Shells, Fish Bones from non-oily fish, thoroughly rinsed
• 9 cups Water
• 1 teaspoon Fennel Seeds
• Fresh Ground Black Pepper
• 10 Whole Sprigs Parsley
• 1 teaspoon Gray Sea Salt

For the soup base:

• 2 Large Onions, peeled and chopped into small bits
• 10 Garlic Cloves, peeled and crushed
• 2/3 cup Olive Oil
• 1 teaspoon Fennel Seed
• 1/2 cup Parsley, chopped very finely
• 1 teaspoon gray Sea Salt
• 1 large can Crushed Tomatoes
• 2 teaspoons Fresh Thyme Leaves
• 3 strips 1/2"x3" Orange Peel (absolutely no white pith)
• 3 Bay Leaves
• 2 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Saffron
• 1 Jalapeno Pepper, seeded and finely chopped (use gloves)
• 1 pound Frozen Cod Fillets, defrosted
• 1 cup Dry White Wine
• a few splashes of Pernod

Just before serving add the fish (for example):

• 1 pound Haddock Fillets, cut into 8 serving pieces
• 1 pound Red Snapper, skin on, cut into 8 serving pieces
• 1 pound Shrimp, peeled, tails on
• 2 dozen Mussels, scrubbed and de-bearded

To serve:

• Baguette
• Rouille

INSTRUCTIONS

1. Add shrimp shells, fish bones to stockpot.
2. Stir in water, 1-teaspoon fennel seed, bay leaves, fresh ground black pepper, parsley sprigs, and salt.
3. Bring to a boil over medium high-heat. Reduce heat to medium and boil gently 30 minutes.
4. Strain the fish stock through fine strainer. Reserve stock. Set aside.
5. Add olive oil to stockpot over medium heat.
6. Sauté chopped onions, garlic cloves, fennel seed, chopped parsley and sea salt, until the onions are soft and translucent.
7. Stir in crushed tomatoes, fresh thyme leaves, orange peel, bay leaves, fresh ground black pepper, saffron, jalapeno pepper.
8. Simmer 20 minutes.
9. Stir in strained fish stock. Fold in cod. Cook 8 minutes until fish is opaque.
10. Remove bay leaves and orange peel and reserve.
11. Add soup to blender in small batches. Puree until smooth. Transfer batches to large bowl.
12. Transfer soup back to clean stockpot.
13. Stir in white wine, reserved bay leaves and orange peel.
14. Simmer 30 minutes.
15. Stir in Pernod.

To serve:

1. Make the rouille and toast the baguette slices earlier in the day.
2. Just before serving the soup, reheat until cooked through.
3. Add in fish and cook until fish is cooked through. Enjoy !