Lobster Bisque

1) Make lobsters for 4, making an extra lobster for the stock
2) take the bodies from the lobster carnage and make a stock (~pt.) You can freeze for later, along with the meat.
3) Saute shallots and onions in butter, add 1/4 cup flour to make rue.
3) add lobster broth, and some fish stock or other broth for volume.
4) add 2 cups heavy cream.
5) season with white pepper, paprika, (old bay as option)
6) add 1/2 cup sherry
heat but don't boil. Serve w/crusty bread.

Duarte's Artichoke Soup

NPR.org, March 16, 2009 · Serves 6

3 cups vegetable broth (originally called for chicken broth)
1/4 lb. butter
3/4 tsp. white pepper
3/4 tsp. kosher salt
3 tsp. vegetable base (original called for chicken base)
2 tbs. fresh garlic, chopped very fine
4 lbs. cooked artichoke hearts
2 cups heavy cream

Thickening: 1/3 cup corn starch and 1 cup warm water, mixed

Puree artichoke hearts (use water in blender). Add pureed artichokes to soup pot. Add chicken broth and other ingredients, except cream and thickening mix. Simmer for 1 hour. Slowly add thickening mix to boiling soup. Add cream.

Rhode Island (Clear Broth) Clam Chowder

1 lB. chopped clams and juice,
1/4 pound salt pork, chopped
1 diced onion,
1-2 pound red potatoes, peeled and diced
1 8 oz bottle clam juice
1 cup water
1 tsp white pepper, 1 tsp Worcestershire sauce
1-2 anchovy, 1 bay leaf

Place quahog juice into a stock pot and bring to a simmer.

Cook down salt pork in skillet, when fat is rendered, remove the pork and set aside, add in onions and sweat til translucent, (no browning) Add the onions to the stockpot, simmer 10 minutes, add potatoes and simmer til fork tender. Finally add the salt pork you set aside earlier and the rest of the spice seasonings. Dump in the chopped quahogs and bring back to a simmer. Now for the real Rhode Island deal you would put a hard biscuit on top of the thing. But you can use chowder crackers instead. Depending on the salt pork and white pepper you are using, you will have to adjust the pepper and salt to taste during the final simmer.

Hot and Sour Soup

Hot and Sour Soup also makes a great meal in itself with the addition of peas, corn, carrots, cabbage and meaty shiitake mushrooms.

Yield: 4 servings
Ingredients

6 cups (1.4L) vegetable or chicken stock
2 cloves garlic, minced
1 tsp (2g) gingerroot, minced
1/2 tsp (2g) black pepper + pinch white pepper
2 Tbs (30mL) tamari
4 shiitake mushrooms, stems removed, thinly sliced
1/2 lb (230g) firm tofu, sliced into 1/4x1-inch (0.5x2.5cm) strips
1 cup (300g) Napa cabbage, shredded
1 carrot, thinly julienned
1/3 cup (70g) frozen peas
1/3 cup canned bamboo shoots, julienned
2 Tbs (30mL) rice vinegar
1 Tbs (15mL) mirin (Chinese cooking wine)
1 Tbs (8g) cornstarch dissolved in 3 Tbsp (45mL) cold water
1 egg, well-beaten
1/2 cup (90g) green onions, chopped
1/4 cup (9g) cilantro, chopped

Directions
Bring stock to a boil over medium-high heat in a 21/2- to 3-quart (1.9 to 2.9L) saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.

Add mushrooms, tofu, cabbage, carrots, peas and corn. Stir and let simmer 5 minutes or until vegetables are tender. Stir in vinegar, mirin and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.

Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately

Lentil Soup

A standard version, simple, and tasty. This is the way to make "that" lentil soup.

INGREDIENTS:
1 meaty ham bone or 1 large ham hock (<- yes, ham hock, no soy substitutes)
6 cups water
1 1/2 cups dried lentils
2 cups sliced carrots, about 3 to 4 medium carrots
1 cup chopped celery
1 cup chopped onion
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf
PREPARATION:
In a stock pot or large kettle, combine ham bone, water, lentils, carrots, celery, onion, salt, sugar, pepper and bay leaf. Cover and bring to a boil; reduce heat and simmer for about 1 hour, or until lentils are tender.
Take out ham bone or hock and remove meat. Chop meat and return to lentil soup. Remove bay leaf. Lentil soup serves 6.

Kale and Potato Soup (Caldo Verde)

This is a great, simple, hearth and heart-warming dish that we make again and again. We tend to add a little extra kale because one bunch seems not enough, and two may be a little much, but not for us (your call).

2 Pounds maine or other large boiling potatoes
3/4 cup olive oil (just do it, it's less than originally called for)
2 bunches Kale with the thickest stems removed

Peel potatoes and slice thin. Put in soup pot w/6 Cups water and the olive oil. Add 1 tablespoon salt and bring to a boil. Reduce heat and let simmer gently, stirring with a whisk occasionally to help break up the potatoes. cook until potatoes are completely dissolved lightly thickening the broth, about 45 minutes. Season to taste with salt and pepper.

Wash kale thoroughly, trim out thickest stems, and shred as thinly as possible. add to the broth and simmer 2 minutes more. Serve at once with crusty bread.

Tradition allows adding a side order of grilled Portuguese sausage (and who's going to argue with tradition?).

New England Fish Chowder

From Epicureus: To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’t require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

ingredients
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)
For garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives
preparation
1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
Cook's Notes
Cod and haddock are very similar, but large haddock is just a little firmer and doesn’t break up quite as much as cod, making it easier to produce a chowder with large chunks of fish. But even more important than the type of fish is the way you prepare it. Both cod and haddock, and their cousins pollack and hake, all flake apart naturally. Therefore, it isn’t necessary to cut them into pieces. Simply add the whole fillets to the chowder, cook it a few minutes longer, and remove it from the heat, without stirring it again. When you reheat the chowder, the fillets will break into lovely big chunks of tender white fish. Most fish can be used for New England Fish Chowder, but if the fish you choose is not native to New England, then your chowder should be called "New England style." Depending on their tendency to break up naturally, some fish need to be cut into pieces.
Strong Fish Stock made with the heads and bones from the cod or haddock you buy for chowder is by far the best choice for this recipe. I urge you to make it, but if you can’t there are alternatives listed in the recipe.
For equipment, you will need a 4- to 6-quart heavy pot with a lid, a slotted spoon, a wooden spoon, and a ladle.

Greek Fish Chowder

This recipe is in that special category of "gifts that keep gving." Surprisingly it freezes extremely well, and there's nothing like it when you know you've got a late work-day, and want something easy, and super good. Defrost in the fridge starting the night before. Make some crunchy garlic-toast (or other crusty bread) and you'll be so glad you made it, and that you made enough to freeze for later.

1/4 Cup Olive Oil
3 medium yellow onions, peeled and copped
2 cloves garlic chopped fine
2 one-pound cans peeled tomatoes coursely chopped
4 ribs celery chopped
2 tsp salt
1/4 teaspoon cayenne (we used more)
1 bay leaf
1/2 cup dry red wine
4 cups water
1 pound whitefish boneless fillets
1/2 pound each of any or all of the following:
- Clams, rinsed
- Mussels, scrubbed clean and rinsed
- Crabs
- Scallops
- Shrimp
- Squid, cleaned and cut into 1/2 inch rings

In 6 qt. heavy stockpot heat oil and add onion and garlic, saute until clear about 5 minutes. Add the remaining ingredients except the seafood and simmer uncovered until the stock is rich and full-flavored, about 30 minutes. Add the fish and shellfish in the order listed giving each variety a moment to cook. The clams will take longer than the squid. Serve with crusty bread.

This meal is what the DRI is all about. It's easy and flexible in terms of ingredients. Pick out whatever looks good at the fish market, any combination works. It is also great as left-overs as described above. The recipe comes to us from Jeff Smith's (the Frugal Gourmet) paperback "Three Ancient Cuisines; China, Greece, Rome," and is classic Frugal Gourmet, easy and essential. We served it as recommended alongside Smith's "Greek Village Salad" from the same cookbook. We'll post that recipe as well, it's a tasty salad/slaw, and a good companion dish.

Asian Noodle Soup

This one couldn't be easier (once you make the Dashi), and can form the basis of a whole range of asian soups.

Put a few inches of water in a soup pot. Add a ladle full of Dashi Concentrate. I mean a small ladle full. It's very concentrated, a little goes a long way. Heat the broth.

While the broth is warming...
Slice up some Shitakes, add to broth,
Slice up a Serrano or Jalapeno pepper, add to broth.
Slice up some baby Bok-Choy, add white parts to broth.
Slice up some Green Chard.
Cube a block of firm Tofu.

Prepare a pot of boiling water to make some noodles (I used Chinese vermicelli egg-noodles). Cook, drain and rinse noodles.
Add sliced greens to hot broth. Let collapse (2-3 minutes, tougher greens should be added earlier, along with mushrooms)
Add Tofu, find something to do for a minute or two.

Place Noodles in Bowl, serve hot soup over top, garnish with Cilantro and/or Green onions.

The tofu can be replace with the protein of your choice (browned first), and you can add different greens, sprouts, etc. you can even stir a beaten egg in just before serving. The concept is simple, Broth, vegetables that need to soften (like shitakes of chinese broccoli or meat I suppose) followed by greens and tofu for just a couple of minutes, and you're done.

St. Lucian Kale Soup

We call this no-chicken chicken soup and it is one of our all-time favorites.

1 large Onion, diced
1 Parsnip, diced
1/2 Pound Green Beans, cut in half
4 Stalks Celery, diced
2 Carrots, diced
1 Bunch Kale, cut into strips
4 Cloves Garlic, minced
Salt and Pepper to taste
1 Head Broccoli, cut up
1 Head Cauliflower, cut up
1/2 Bunch Dill, chopped

In a large stockpot over high heat, bring 8 cups water to a boil. Add onion, parsnip, green beans, celery, carrots, kale, and garlic. Cook until vegetables are soft (about 30 minutes) and add salt and pepper to taste. Add broccoli and cauliflower and cook another 30 minutes, adding dill after 15 minutes.

The soup is ready when all vegetables are soft, and the soup takes on a green hue.

Serves 4 to 6 (Or two dinners, 2 lunches + another dinner, freezes great)

Smokey Chowder

Saute:
1/2 lb. Salt-Pork, diced
2 onions slice

Add:
3 potatoes chopped
water to cover
Cover and Simmer 45 min.

Add:
4 cups whole milk (or slightly less lowfat + some cream)
Salt & Pepper
3 Bay Leaves
Bring to simmer and add:
Smoked Haddock or Cod or Finnan Haddy ( Smoked Haddock) (1 1/2 lbs.)

Lower heat cover and simmer 15-30min.

Source: Frugal Gourmet

Gingered Tomato Broth w/Pappadam Noodles

5 5" plain pappadams
12 large Spinach leaves
1 tablespoon Peanut oil
1 teaspoon Cumin seeds
1 1/2 tablespoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
1/4 teaspoon Turmeric
3 ea Ripe tomatoes, peeled, seeded & diced
5 cups Stock
Salt & pepper
2 tablespoon Cilantro, chopped

Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a tight log, & cut into 1/8" chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger & jalapeno, fry till seeds darken slightly. Stir in turmeric & tomato & cook about 4 to 5 minutes. Add stock & bring to a boil. Reduce heat, cover & simmer for 15 minutes. Season.

Just before serving, add noodles & spinach & simmer for a bare minute. Ladle into warmed bowls & garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus slivers.

Yamuna Devi, "Yamuna's Table"

Tuscan Bean Soup with Greens

1/4 cup olive oil
1 medium onion, diced
2 cloves garlic, diced fine
3 1/2 cups chicken or vegetable stock
3 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans
1 large can whole tomatoes
3 sprigs fresh thyme or 1 tsp dried thyme
Salt and pepper, to taste 


Instructions:
1. In a large pot heat olive oil and cook the onion until translucent.
2. Add the garlic.
3. In a saucepan heat the chicken stock.
4. Add the torn broccoli rabe and kale and stir frequently until wilted.
5. Add the beans to the pot and stir to combine.
6. Add the chicken stock.
7. Squeeze the whole tomatoes into the pot one by one and stir to combine.
8. Add the thyme and season with salt and pepper to taste.
9. Bring to a simmer and cook until heated through.
10. Serve hot

Serves 4 to 6