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Chef Raymond Arpke
Euphemia Haye
(4 to 6 Servings)
3 Cups Chicken or Vegetable stock
2 Cups diced Vidalia onion
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. leaf thyme
2 Bay leaves
Salt, to taste
3 Cups peeled & diced Yukon Gold potatoes
1 Cup heavy cream
2 Sliced scallions, for garnish
Bring the stock, onions, white pepper,
cayenne pepper, thyme and bay leaves to a boil over high
heat. Salt to taste, and lower heat to a simmer. Cook
ingredients until the onions are completely soft and translucent,
(15-20 minutes). Add the diced potatoes and return to
a boil. Salt to taste and reduce to a very low simmer,
until ingredients are completely mushy, 35 -45 minutes).
Strain the ingredients, separating and
reserving solids and liquid. Process the solids in a
food processor, for one minute or so, pulsing on and off.
Scrape bowl down and process again, while slowly adding
the cream through the feed tube. After the cream has
been added, slowly add the reserved liquid, until you
reach your desired consistency. (I prefer mine very thick.)
If you prefer the consistency even thinner, and you’ve
used all your reserved liquid, add a little more cream
till its to your liking.
Return vichyssoise to stovetop and bring
to a boil. (Careful! It will stick and scorch easily.)
Taste for salt, andadjust if necessary. Cool and chill.
Serve in an attractive glass, garnished with sliced scallion.
6 Stalks celery, large dice
6 Carrots, large dice
2 Large onions, large dice
8 Cloves garlic
2 tsp. peppercorns
2 tsp. thyme
2 Bay leaves
2 Cloves
Combine all ingredients in a stockpot that
will hold them comfortably. Cover ingredients with cold
water and bring to a simmer, slowly. Cook at a low simmer
for 2 hours. Strain.
Vanessa Shaw-Finelli, (see front cover photograph)
This recipe is pretty standard and simple,
belying the divine taste which invokes “summer”
in all its glory. My version is inspired by Nigella Lawson.
It makes a great, relaxed yet impressive first course,
easily prepared ahead of time.
I serve the chilled soup in small cordial
glasses with Stilton sables and thin breadsticks. However
any good quality cracker will suffice. The soup can be
sipped or eaten with a small spoon.
For 8-10 small servings.
2 pints vegetable stock
Fresh mint leaves and stalks
1 tbsp. dried mint
2 tbsp. olive oil
3 scallions or half an onion finely chopped
dash of sherry or brandy (optional)
1lb. frozen petit pois
salt and pepper to taste
8oz. pot of sour cream or natural yogurt
Steep the mint stalks (leaves stripped
and saved) and the dried mint in the vegetable. stock
for 15-30 minutes. while preparing the peas. In a medium/large
saucepan very lightly saute the onions in the olive oil
until softened but not coloured. Add the sherry or brandy
at this point and cook down for a couple of minutes.
Then add the frozen peas and stir for
a few more minutes until slightly soft. Add the stock
to this, minus the mint stalks, and simmer for about 15
minutes. or until the peas are done. Set aside to cool.
Then add the fresh mint leaves and blend in small batches
and refrigerate.
If preparing a day or two ahead, this
is the stage to keep the soup stored in the fridge. It’s
best to add the sour cream or yogurt and blend once more,
a few hours before serving. Serve chilled with a fresh
mint sprig on top. Relax and enjoy your guests!
Chef David McConaghy
The Summerhouse Restaurant
Serves 6
3 large ripe tomatoes- diced
3 large ripe tomatoes- cored and quartered
3 cloves garlic
1 bunch cilantro-chopped
1 Jalepeño
2 qt water
2 medium red onions-diced
4 cucumbers diced1 tbsp cumin
2 tbsp paprika
3 lemons- juiced
2 limes-juiced
salt and pepper to taste
2 ears of corn-kernels
2 # large shrimp - cooked and roughly chopped
In a sauce pot combine the quartered
tomatoes, garlic, jalapeno, cumin and paprika. Place over
high heat and boil for eight to ten minutes. Remove from
stove and puree.
Place puree in a mixing bowl and add
the chopped cilantro, red onions and cucumbers. Stir in
the lemon and lime juice. Taste and season with salt and
pepper. Let the soup cool and stir in the corn kernels
and the chopped shrimp. Enjoy.
Chef Didier Guedras
Le Parigot
Serves 6
For consomme:
2 lb. lobster or 2 lobsters of 1 lb. each
2 carrots
1 onion
6 cloves of garlic
2 shallots
Thyme & Bay Leaf
1 soup spoon of tomato paste
olive oil
salt & pepper
2 cups of heavy cream
6 egg yolks
dill
Cut the lobster head in 6 pieces (keep
the tail on side). With olive oil, sauté lobster head
with onion, carrot, shallot, thyme, bay leaf, garlic.
Add tomato paste and white wine & water. Keep cooking
for 30 -45 minutes and slowly strain.
Boil the consomme and add the lobster.
Cook the lobster tail for 7-10 minutes (keep on the side).
Mix egg yolk and cream and put the mix
into the consomme. Keep in the refrigerator for 4 hours.
Serve in a large bowl with chopped dill and slices of
lobster. Bon appetit!
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