RecipeHive

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Spiced Mussel and Saffron Soup

Posted by in Shared Member Recipes

The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.
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Spiced Coconut Carrot Soup

Posted by in Shared Member Recipes

Puréed soups are easy because they don’t require lots of knife work… but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one’s not baby food.
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Gingered Butternut Squash Soup with Spicy Pecan Cream

Posted by in Shared Member Recipes

Dean Fearing loves the holiday feel of butternut squash, especially when it’s combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: “Usually holiday soups have a dollop of cream-adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are Texas.”
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Avgolemono (Greek Egg and Lemon Soup)

Posted by in Shared Member Recipes

8 cups Homemade Chicken Stock Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice, (4 lemons)

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Pea and Parsley Soup with Golden Caviar

Posted by in Shared Member Recipes

2 tablespoons unsalted butter

3 cups coarsely chopped onion (from 1 large)

Coarse salt and freshly ground pepper

4 cups chicken broth

2 cups water

6 cups shelled fresh English peas

4 cups packed flat-leaf parsley leaves (from 2 bunches)

1/4 cup creme fraiche, plus more for garnish

2 tablespoons fresh lemon juice (from 1 lemon)

Golden caviar, for garnish

Pea shoots (optional), for garnish