Soups

Melon Soup


2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment
Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.


Creamed Mushroom soup

Ingridientes:

2 cups sliced whie mushrooms
2 cups sliced mixed oyster, shiitake and chanterelles mushrooms
1 med onion diced
1/2 cup of buter
4 cups chicken stock
Salt & pepper to taste

Preparation:

In a large pot, melt the butter and add the onions, cook until onion is soft, at that point add the mushrooms and cook until they are all soft. Add the chicken stock and cook for another 15 minutes. Placed in a blender and puree. Add salt and pepper to taste.

If desired 35% Cream can be added when mushrooms are almost soft.


Seafood Chawder

Ingrients:

2 Large PEI potatoes diced
1/2 white onion diced
1 or more to taste cloves of garlic minced
1/2 cup of yellow and red peppers diced mixed
1 cup white wine good enough for you to drink
2 Tbsp of butter
6-10 oz Cod
1/2 Bay scallops medium size
20 Large shrimps clean
6-10 oz lobster meat (can substitute for Pollack depending on budget)
20 PEI mussels clean
1 Cup 35% cream
1 Cup water
1 Tbsp fresh dill
1/4 Tbsp worcestershire sauce
Salt & pepper to taste

Preparation:

In a large pot melt 1 tbsp of the butter.Add onion and garlic nd sauted until translucid. Add diced potatoes and stir 2-3 minutes.Add water and cover.

As potatoes cook, in a large skillet meltthe rest of the buter and add diced peppers, add white wine and bring to a simmer. Poach shrimps and scallops 2 min for shirmps until they look like a C and scallops until opaque.

Transfer all togeher to a soup pot leaving sauces in pans. Bring sauces to a boil add mussels and cook until mussels open, removed from heat, discard unopened mussels and save good ones.

Trnasfer now all juices and sauces to the soup pot, add cod and continue to simmer until fish is cooked. Add 1/2 of he mussels meat to the soup pot.

Add he cream nd season wih salt & pepper, dill and WS sauce to taste. DONE!!

To server add rest of mussels in shell and garnish with parsley.