White Gazpacho with Almonds and Grapes

Incredients :
3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 tsp salt
4 slc stale white bread, crusts removed.
4 cup ice water
7 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp sherry vinegar
1 tbsp butter
6 slc white bread, crusts removed, cut in cubes
1 1/2 cup seedless green grapes

Procedure :
Grind almonds, 2 garlic cloves, and salt to a fine consistency in a food processor or blender. Soak stale bread in one cup ice water, and squeeze to extract moisture. Add bread to processor. With processor running, add 6 tb oil and one cup ice water slowly in a steady stream. Add vinegars, and mix on high speed for 2 minutes. Add one cup ice water and mix 2 more minutes.
Place in a bowl, add remaining ice water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours.
Heat butter and remaining one tablespoon olive oil in a skillet. Crush remaining garlic clove and add to pan with bread cubes, tossing to coat with butter and oil. Cook over very low heat, stirring occassionally, 20-30 minutes, or until cubes are golden.
Serve soup ice cold, garnished with croutons and grapes.

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Succulent Seafood & Roasted Vegetable Soup

Incredients :
2 red pepper, seeded and quartered
1 eggplant, quartered
4 tbsp olive oil
salt and ground black pepper
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1/2 tsp chili powder
1/2 cup all-purpose flour
4 cups hot fish stock
1 cup creamed tomatoes or tomato puree
2 sprigs fresh thyme
1 tsp sugar
9 oz fillet haddock or cod, cut into 1 inch chunks
9 oz raw shrimp
9 oz squid rings
juice of 1 lime
2 tbsp chopped fresh parsley

Procedure :
Preheat the oven to 400 F. Place the peppers and eggplant in a roasting pan. Sprinkle half the olive oil on top, season and roast for 25 minutes until tender and a little charred.
Heat the remaining oil in a large pan and cook the onion, celery and garlic for about 5 minutes.
Add the chili and flour and cook for 1 minute, stirring constantly. Gradually add the stock, then the tomatoes.
Cut the peppers and eggplant into 1 inch chunks and add to the pan with the thyme and sugar.
Bring to a boil, cover and simmer for 15 minutes.
Add the seafood to the pan and simmer for an additional 5 minutes until tender. Add lime juice, salt and pepper to taste.
Stir in the parsley, ladle into bowls, and serve with crusty bread and chilled white wine.

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Strawberry-White Wine Soup

Incredients :
2 pt strawberries washed hulled
1/4 cup confectioners\’ sugar
1/2 cup white wine
1 cup buttermilk
1 pch salt
4 sliced strawberries for garnish

Procedure :
In a food processor, finely chop the 2 pints of strawberries with the confectioners\’ sugar. Add the wine, buttermilk and salt. Blend briefly and chill.
Serve in chilled bowls, each garnished with a sliced strawberry.

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Strawberry, Pear-Lemon Soup

Incredients :
4 cup hulled coarsely-sliced strawberries
1/2 cup water
4 pear halves canned in juice
1 cup juice from canned pears
2 tsp lemon juice preferably fresh
1/4 cup granulated sugar or more to taste
Strawberry slices for garnish

Procedure :
In two batches, combine strawberries and water in blender container. Blend until strawberries are completely pureed. Press mixture through a fine sieve. Discard strawberry seeds.
In batches, if necessary, return puree to blender container. Add all remaining ingredients, except the strawberry slices for garnish, and blend until soup is completely smooth.
Transfer soup to a glass or ceramic bowl. Cover and chill 3 to 4 hours before serving. Garnish with strawberry slices, if desired. This soup keeps 2 to 3 days in refrigerator.

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Smoked Sausage with Chicken Soup

Incredients :
3/4 cup flour all-purpose
14 ounces smoked sausage slice 1/4
18 ounces chicken breast halves
1/2 cup green pepper chopped
1/2 cup celery chopped
1 cup Onion chopped
2 quarts water hot
3 cloves garlic mince
2 pinches bay leaf
2 tsp cajun seasoning
1/2 tsp thyme dried
1 tsp Worcestershire sauce
1 tsp hot sauce
1/2 cup green onion chopped
4 cups rice cooked
1/4 cup Chicken broth
1 tsp Olive oil

Procedure :
Place flour in a pan and bake for 15 min at 400F until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

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Shrimp Soup

Incredients :
3 1/2 cups water
1 package Oriental flavor ramen noodles
1/2 cup green onion chopped
1 medium carrot julienne strips
4 1/4 ounces shrimp insed and drained
soy sauce

Procedure :
Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.

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Shrimp-Chicken Soup

Incredients :
2 whole chicken breasts, halved
6 cup water
Small onion, peeled and chopped
Small bay leaf
2 sprigs parsley
1/2 tsp thyme
1 tsp salt
1/8 tsp pepper
Garlic clove, crushed
2 tsp ground coriander
1 1/2 tsp chili powder
1 tbl soy sauce
1/2 lb raw small,shelled shrimp
2 cup sliced mushrooms
6 scallions, with tops,sliced
3 cup hot cooked rice
1/3 cup chopped fresh coriander

Procedure :
Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan.
Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf.
Serve in bowls over or with rice.

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Shrimp and Callaloo Soup

Incredients :
2 pt water or stock
1 large onion
Eschallot, celery, white pepper and salt
1 oz dried shrimp or 6 large prawns
Soya sauce
Fat for frying

Procedure :
Chop the onion and saut? lightly.
Add the water or stock, eschallot and celery tied together, pepper and salt.
Season and bring to a simmering point. Allow to simmer for about ? hour.
Clean the shrimps thoroughly and add to the soup. Cook for 5 minutes.
Add finely shredded callaloo or pakchoy. Simmer for a further 3 minutes. Add a few drops of soya sauce.
Serve hot.

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Shark’s Fin Soup

Incredients :
4 dried black mushrooms
2 scallion stalks
Fresh ginger root
16-oz can shark’s fin
2 tbsp sherry
4 cup water
1 chicken breast
2 scallion stalks
3 tbsp oil
5 cup stock
1 tsp salt
2 tbsp sherry
2 tbsp cornstarch
1 cup Stock

Procedure :
Soak dried mushrooms.
Trim scallion stalks; slice ginger root and combine in a pan with canned shark’s fin, sherry and water.
Bring to a boil, then simmer, covered, 15 minutes. Drain shark’s fin, discarding liquid, scallions and ginger root.
Meanwhile skin, bone and shred chicken breast. Shred soaked mushrooms; cut remaining scallions in 2-inch sections.
Heat oil. Brown scallion sections lightly and discard. Add chicken shreds and stir-fry until they lose their pinkness (about 1 minute).
Add stock, salt, shark’s fin, mushrooms, and remaining sherry. Bring to a boil; then simmer, covered, 30 minutes.
Blend cornstarch and remaining cold stock; then stir in to thicken soup, and serve.

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Red Snapper Soup

Incredients :
2 sm potatoes
2 sm carrots
1 lb red snapper fillets
4 tsp olive oil
2 cup boiling water
1 tsp white-wine vinegar
1 1/2 tsp salt
2 qt fish broth or canned chicken broth
3/4 cup long-grain rice
2 tbsp fresh flat-leaf parcley, minced
1/4 tsp dried red-pepper flakes
Freshly ground black pepper

Procedure :
Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces.
Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until slightly softened, about 2 minutes longer.
Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary.
Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately!

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