This hearty soup offers the perfect segue from summer to autumn, making use of those last fresh ears of corn from the farmer’s market. The chipotle and chorizo sausage add a subtle, smoky heat and spice combination that is a perfect foil for the soup’s creamy richness. You can also substitute frozen corn if winter leaves you yearning for a belly-warming bowl of goodness.

Serves 4

Ingredients

4 tablespoons unsalted butter
2 small chorizo sausages (dried)
3 1/2 cups fresh corn kernels (can substitute frozen)
1 large onion, finely chopped
1 garlic clove, finely chopped
1 1/4 cups chicken stock
2 1/2 cups heavy cream
1 (or more) chipotle pepper, canned, packed in adobo sauce
1/2 teaspoon ground cumin
Salt
Cilantro, chopped, for garnish

Preparation

Melt the butter in a sauce pot over medium-low heat. Add the chorizo and corn, turning to coat. Cook for about 15 minutes until the mixture starts to brown slightly. Add the onion and garlic, stirring frequently, until the onion is soft and the mixture begins to stick.

Remove from heat, add the chicken stock and scrape the bottom of the pan to loosen the caramelized pieces. Using an immersion blender, blend some or all of the mixture, depending upon your preference, for a chunky or smooth puree.

Add the cream and place the pot on medium-low heat. Bring almost to a boil (when bubbles start to form around the edges of the pot). Season with a pinch of salt and allow the soup to bubble gently until it is reduced by about 1/4.

Finely chop the chipotle pepper into a mash and add a tablespoon at a time to taste. Continue cooking for 5 more minutes.

Serve with chopped cilantro as a garnish to add a citrusy sparkle of flavor.

One of our favorite uses for the delicious pumpkin, this fall soup never fails to satisfy. The addition of sherry elevates the dish to something sublime. For the ne plus ultra of soups, serve with a small dollop of foie gras mousse, or drizzle whole wheat toast points with truffle oil.

This recipe is featured in the Harvest Celebration Dinner Party menu in our Gilded Fork: Entertaining at Home cookbook!

6 servings

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, including light green parts, sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts chicken stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
3 Tablespoons Fino sherry

[Chef’s Note: Tie the bay leaf, thyme sprigs and sage leaves together into a bouquet garni, or wrap into a sachet using cheesecloth, so that it can be removed easily at the end of the cooking time.]

Equipment

Medium soup pot
Immersion blender

Preparation

In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.

Remove the bouquet garni. Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add the sherry. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.

Variations

You can dress this up in many ways, including adding a dollop of foie gras mousse with truffled toast points, as mentioned, or drizzle with a balsamic and maple reduction, a dollop of harvest spiced crème fraîche, or pepitas (mexican spiced pumpkin seeds).

Recipe by Mark Tafoya

Fresh green spinach is complemented by a light chicken stock and flavorful tortellini. This easy-to-prepare soup is a great starter for any meal but makes a terrific light dinner with a side of salad and a crusty loaf of Italian bread.

4 servings

Ingredients

2 tablespoons extra virgin olive oil
¼ cup sweet onion, diced
¼ cup carrots, diced
2 garlic cloves, minced
4 cups chicken stock
1 large bunch fresh spinach, coarsely chopped
salt and pepper, to taste
½ pound tortellini
grated parmesan cheese, for garnish

Preparation

Heat a large saucepan over medium heat. Add the extra virgin olive oil and heat until shimmering. Add the diced onion, carrots and garlic and sauté until the onion is soft and translucent. Add the chicken stock and simmer vegetables for about 8 – 10 minutes, until carrots are tender.

Add the spinach and continue simmering the soup for about 5 minutes more.

Meanwhile, heat a large stockpot with water and bring to a boil. Add the tortellini and cook for 5 – 8 minutes until the tortellini rise to the top. Strain and add the tortellini to the soup. Serve hot with your favorite grated cheese.

[Chef’s note: It is recommended that you cook the tortellini separately from the soup so the pasta doesn’t soak up the soup stock. If you plan to prepare the soup in advance, you can make the soup base and add the tortellini right before serving.]

Recipe and photo by Lia Soscia

Rich and creamy artichoke bisque is a delightful way to start a springtime meal. Flavorful, fresh artichoke hearts are complemented by rich roasted garlic, Hungarian sweet paprika and a pinch of fresh scallion greens.

4 servings

Ingredients

4 fresh artichokes
3 cups water
4 cups vegetable stock
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 cloves garlic
1 cup sweet onion, finely chopped
½ cup heavy cream
½ cup whole milk
½ teaspoon Hungarian Sweet Paprika
salt and pepper to taste

Equipment

Large saucepan
Paring knife
Immersion or tabletop blender

Preparation

Prepare the artichokes:
Simmer clean, whole artichokes in salted boiling water for about 15 to 20 minutes or until a toothpick can be easily inserted in the base of the artichoke. Drain and cool under cold running water. When cool enough to handle, remove all the outer leaves down to the inner choke. Scrape the choke from the artichoke heart using a small spoon. Chop the artichoke coarsely.

To make the bisque:
In a large saucepan, melt the butter with the olive oil. Add the whole garlic cloves and sauté over medium-low heat until soft and golden but not browned, about 4 minutes. Add the onions and continue to sauté until the onions are translucent. Add the flour and mix well to form a roux. Cook the flour mixture for 3 minutes, stirring constantly, then slowly add the vegetable stock while stirring to mix well and prevent lumps from forming. Add the artichokes and cook for 3 minutes more, then carefully blend the mixture with an immersion or tabletop blender to a smooth consistency. Return to the stove and add the heavy cream and milk and blend well. Continue to heat over medium low heat for a few minutes. Sprinkle with paprika and add salt and pepper to taste. Serve immediately.

This comforting Autumn soup satisfies the seasonal yearning for earthy comforts with a hint of the sweet playfulness of the harvest.  The dried apples give the soup an interesting textural quality, and intensify the flavor, adding sweet notes to the bright earthiness of the humble turnip.

Makes eight (8) 1½ cup servings

Ingredients

2 tablespoons unsalted butter
3 cups chopped leek
¾ cup chopped shallots
½ teaspoon ground nutmeg
4 cups turnips, peeled and diced (about 1 ½ pounds)
½ cup dried apples, chopped
3 cups apple juice, fresh pressed with pulp
1 cup low sodium chicken broth
½ cup cream (optional)
Crème fraîche, to garnish (optional)
Salt and freshly ground pepper, to taste
Chopped fresh chives, to garnish
Nutmeg Cheddar Breadsticks (recipe below)

Preparation

Melt butter in a large stock pot or Dutch oven over medium-high heat.  Add leeks, shallots, and nutmeg, and sweat for 3-4 minutes.  Do not brown.  Add turnips, dried apples, apple juice, and broth, and bring to a low boil.  Reduce heat, cover, and simmer until the turnips and apples are tender but not mushy, about 30-40 minutes.

Strain off about half the cooking liquid and reserve.  Purée the solids and the remaining liquid with an immersion blender, or in batches in a food processor.  Return the puree to the pot, add back the reserved cooking liquid a little at a time until the soup reaches the desired consistency, and heat through.  If desired, stir in the cream, along with salt and pepper, to taste.

Service

To serve, ladle into individual heated bowls or cups.  Add a dollop of crème fraîche, if desired, and garnish with a sprinkle of chopped chives and freshly grated nutmeg, to taste.  Serve with Nutmeg Cheddar Breadsticks (below).

Nutmeg Cheddar Breadsticks

Makes about eighteen (18) ¼-inch sticks, or a dozen ½-inch sticks

Ingredients

1 cup flour
¼ teaspoon kosher salt
1 teaspoon baking powder
2 tablespoons unsalted butter, lightly chilled
Olive oil, for brushing
3 teaspoons freshly ground nutmeg, divided
½ cup finely grated sharp cheddar cheese, divided

Preparation

Preheat oven to 350° F.

In a food processor, pulse the flour, salt, baking powder, half the cheese, and half the nutmeg together until well combined.  Cut in the butter by pulsing until the mixture resembles coarse meal.  Leave the machine running, and slowly add 1/4 cup ice water until the dough comes together.  If necessary, add another tablespoon or so of water.

[Chef’s Note: To grate a measured amount of nutmeg, grate over a sheet of parchment paper with a crease in it.  Then lift the paper by the ends, and transfer into a container for measuring.]

Turn the ball of dough out onto a lightly floured surface.  Smoothing it out, form it into a rectangle, and gently roll it out into a ¼-inch thick sheet.  Cut the dough lengthwise into ¼-inch wide strips, or ½-inch wide strips if you prefer thicker sticks.

Gently roll each stick over a lightly floured surface.  The sticks will naturally lengthen as you roll them, so be careful not to stretch them too thinly.  Transfer to baking sheets, side by side, but not touching.  Brush each stick lightly with olive oil and sprinkle the remaining grated cheese and nutmeg over the sticks.

[Chef’s Note: It helps to press the ends of each stick down gently onto the baking sheet so the sticks don’t curl up as they bake.  You can also turn these simple sticks into twists by twisting the ends in opposite directions before placing on the baking sheet.]

Bake about 12-15 minutes, until firm and starting to show a little color.  Transfer to racks to cool.  The sticks can be stored in an airtight plastic bag or container for up to 3 days.

Variations

You can replace the nutmeg and cheddar in the recipe with the following spice and cheese combinations:

Cumin and Monterey Jack: 2 teaspoons cumin and ½ cup Monterey Jack
Rosemary and Montasio: 1 teaspoon finely minced fresh rosemary and ½ cup Montasio
Oregano and Manchego: 1 teaspoon dried oregano and ½ cup Manchego
Thyme and Pecorino: 2 teaspoons fresh thyme (or 1 teaspoon dried), and ½ cup Pecorino

Recipe and photo by Mark Tafoya

This recipe is exceedingly simple: you can prepare it in advance, and serve it as the first course of a dinner party.  The flavor profile will be perfect for stimulating the appetite for the rest of a late Spring meal.  The advantage of this recipe is that it can be served year-round, either warm in the cold months, or chilled in the Spring or Summer. It also freezes well, so you can even keep it for those cold Winter nights!

This soup’s bright green color is enhanced by the addition of uncooked spinach at the end of cooking. The tartly contrasting yuzu custard (not shown) adds a sharp yet creamy tanginess to the finish. Yuzu juice is available in Asian specialty markets in bottled form. It’s sometimes possible to find fresh yuzu citrus, but only in a domestic variety from California ; Japanese Yuzu can only be imported from Japan in bottled form.

6 servings

Ingredients

For the asparagus soup:
2 tablespoons butter or extra-virgin olive oil
1 ½ cups finely chopped yellow onion
Pinch finely ground salt
1 large potato, peeled and diced
1 bay leaf
6 cups chicken stock
Salt and freshly ground black pepper
2 pounds asparagus, tough ends removed, chopped
2 teaspoons finely chopped fresh thyme leaves
2 cups tightly packed fresh spinach leaves
1 cup heavy cream, chilled
juice and freshly grated zest of 1 lemon

For the yuzu custard:
2 egg yolks
3 tablespoons sake
Finely ground salt and freshly ground black pepper
2 tablespoons Yuzu juice (See Chef’s Note)
¼ cup heavy cream, whipped to soft peaks

Preparation

For the soup:
Heat the butter or olive oil in a large saucepan over high heat. Add the onions and stir to coat. Lower the heat and add a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent, about 10 minutes, but do not brown. Add the potato, bay leaf and chicken stock. Bring to a boil, then lower the heat to a simmer. Adjust the seasoning with salt and pepper, if necessary. Cook until the potatoes are tender, about 10 minutes. Add the chopped asparagus and thyme. Return the stock to a simmer. Cook until the asparagus is just tender.

Remove the bay leaf, and strain away about half of the cooking liquid, reserving. Add the spinach to the remaining soup, and quickly purée using an immersion blender. Purée until the soup is totally smooth, with no shreds of spinach remaining. You may add back cooking liquid a little at a time until the soup reaches the desired consistency. You may also use a blender, working in batches, blending until the soup reaches an even consistency. Add the cream, lemon juice and zest, and season with salt and pepper.

[Chef’s Note: If you plan on making the soup a day ahead of service, you should quickly cool it using an ice bath, and to help retain the fresh green color, add a spoonful of powdered ascorbic acid, or vitamin C when puréeing. The quicker you cool it, the more it will keep its green color.]

To make the yuzu custard:
Bring 2 inches of water to a simmer in a large saucepan. In a non-reactive bowl large enough to rest in the saucepan, whisk together the egg yolks and sake. Season lightly with salt and pepper. Set the bowl inside the saucepan but not touching the water, and whisk constantly, adding yuzu juice little by little until the mixture has thickened to point where the whisk can leave a clean trail on the bottom of the bowl, about 3 to 5 minutes. Remove the bowl from the heat. Whisk vigorously for 1 minute to cool and thicken a little. Add 1/3 of the whipped cream. Whisk until smooth and then fold in the remaining whipped cream, being careful to keep the mixture light and airy.

Service

To serve, warm the soup over medium heat. Ladle into warmed bowls. Use 2 medium spoons to form quenelles of the yuzu custard and garnish each bowl of soup with one spoonful.

This rich and silky soup highlights the sharp flavor of a nicely veined blue cheese. It starts with a velouté made with roux and chicken stock, a foundational technique useful for many classic sauces. Here we add beer and cheese to the velouté to make a surprisingly satisfying and silky soup for an early fall evening.

4 servings

Ingredients

¼ cup butter
8 tablespoons all-purpose flour
6 cups flavorful chicken stock, heated
1 bottle Hefeweizen-style unfiltered wheat beer
6 ounces Maytag blue cheese, crumbled and divided
Salt and pepper, to taste
4 sprigs watercress, to garnish

[Chef’s Note: Hefeweizen is a German style wheat ale. Made with the addition of weizen yeasts, the beer is unfiltered and has a great deal of character. Wheat beers are usually very malty in taste, with fruity notes. Any beer can be used, but as with cooking with wine, it’s best to use a quality beer which you would enjoy drinking on its own.]

Equipment

Soup pot
Medium saucepan
Whisk
Fine mesh sieve

Preparation

Melt the butter in saucepan over low heat. Whisk in the flour and cook, stirring constantly, until the roux turns golden.

[Chef’s Note: Equal parts flour and fat, cooked together, are called a roux, which is a classic preparation used to thicken soups, stews, and other dishes. Depending upon how long you cook the roux, it will have different levels of thickening power; the longer you cook it, the less thickening power it has, but the more caramelized flavor it will bring to the finished dish. In this case, we want a blond roux.]

Add the heated chicken stock to the roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition. When all the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a velouté. Reduce by half, until about the consistency of heavy cream.

[Chef’s Note: Meaning “velvety” in French, a velouté is one of the grand sauces, elaborated with white stocks (chicken, veal, or seafood) and roux, and the base of many soups and finished sauces.]

If there are any lumps, strain the velouté through a fine sieve into a soup pot over medium heat. Add the beer and stir to incorporate, bringing to a low simmer. Add 4 ounces of the blue cheese and stir until the cheese has fully melted and incorporated into the soup. Adjust the seasoning with salt and pepper to taste.

Service

Pour into individual bowls, crumble the remaining blue cheese in the center of each bowl and garnish with a sprig of watercress. Serve immediately.

Variations

You may garnish with crumbled crispy bacon instead of the watercress for an even more robust flavor.

The basic recipe can also be adapted using any creamy, flavorful cheese. A nicely ripened brie would make for a lovely soup, or a combination of Parmigiano Reggiano and white cheddar.

You may also replace the beer with a dry white wine, or make the soup chunky with the addition of diced carrots, celery and mushrooms, adding them just before the cheese and simmering until the vegetables are al dente.

Recipe by Mark Tafoya

Making the stock from scratch adds a dimension of flavor to a completed bisque that you really can’t achieve from a store-bought brand.  This recipe is the basic foundation on which all seafood stocks can be made – all you need to do is substitute the lobster for another seafood.  Stock can be prepared ahead of time and frozen so you can create a quick Lobster Bisque in minutes.  Bisque always makes an elegant addition to any meal.

6 servings

Ingredients

4 cups water
2 celery stalks
1 carrot
1 onion, quartered
3 cloves garlic, minced
2 bay leaves
4 sprigs fresh parsley
1 teaspoon salt
6 whole black peppercorns
2 lobster tails

Equipment

4 to 6 quart stockpot
fine mesh strainer
large bowl
liquid measuring cup
measuring spoons

Preparation

Cut the celery and carrot into 3 large chunks. Fill the 4 to 6-quart stockpot with the water to cover the lobster tails (about 4 cups). Add the celery, carrot, quartered onion, minced garlic, bay leaves, black peppercorns and salt. Bring the stock to a boil and add the lobster tails. Lower the heat and simmer for 15 minutes or until the lobster tails are done.

[Chef’s Note: The lobster tails will start to turn pink as they cook. Since they are usually thick, it will take at least 10 minutes for them to cook through. But watch that you don’t overcook them or they can become tough].

Remove the lobster tails from the stock and set aside to cool. While the lobster tails are cooling increase the heat to high and allow the stock to reduce to half the volume. Strain stock into the fine mesh strainer set over the large bowl. Reserve 2 cups of the stock and discard the vegetables.

When the lobster tails are cool to the touch, remove the lobster meat from the shells and coarsely chop. Set aside.

Variations

Substitute a ½ pound of shrimp or a pound of clams for the lobster to create a different seafood base. Watch timing as shrimp and clams cook quickly.
Recipe by Lia Soscia

Freshly made Lobster Bisque is a delicious start to any summer meal.  This rich and creamy version can be made in minutes using succulent lobster tails.  This saves preparation time, but still lends the same depth of flavor.  Make this appetizer even more interesting by serving the bisque in small shot glasses.

6 servings

Ingredients

2 cups lobster stock (see recipe)
2 cups coarsely chopped cooked lobster meat
4 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 shallots, minced
½ cup flour
¼ cup dry sherry
2 tablespoons tomato paste
3 cups half-and-half
¼ teaspoon fresh ground white pepper
1 teaspoon salt
¼ teaspoon paprika
1 dash cayenne pepper
1 cup crème fraîche

Equipment

4 quart saucepan

Preparation

Add the butter to the 4 -quart saucepan and heat on medium high for 2 minutes. Add the chopped onion, garlic and shallots and sauté over medium heat until the onion becomes translucent. Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture. Whisk in the sherry and tomato paste and cook over medium heat stirring constantly until thickened.

Reduce the heat to low and whisk in the half-and-half, pepper, paprika and cayenne pepper. Simmer for 10 minutes. Add the lobster and continue to cook the bisque for another 2 minutes until the lobster meat is heated through. Adjust the seasonings to taste.

Service

Spoon the slightly cooled Lobster Bisque into shot glasses or other small cordial size glasses. Place a dollop of the crème fraîche on top and place a piece of lobster meat on top of the crème fraîche. Serve immediately.

Recipe by Lia Soscia

The combination of cucumbers and yogurt is a classic Balkan and Middle Eastern pairing. Here, we make use of the creaminess and soothing coolness in a chilled summer soup which requires no cooking. Take it along in a chilled thermos for a picnic pick-me-up, or serve it as we do in frosted glasses with springs of mint as a garnish.

4 servings

Ingredients

2 medium cucumbers
½ cup walnut pieces, toasted
1 garlic clove, very finely minced
2 tablespoons olive oil
4 tablespoons water
Juice of 1 lemon
1½ cups thick Greek style yogurt (or 2 cups regular plain yogurt)
½ cup parsley
¼ cup fresh mint leaves, chopped
salt and pepper, to taste
mint sprigs, for garnish

Preparation

Strain the yogurt:
If using regular yogurt, place it in a fine mesh strainer lined with cheesecloth set over a bowl to drain for 20 to 30 minutes. If using Greek style yogurt, omit this step.

Prepare the cucumber soup:
While the yogurt strains, toast the walnuts in a dry skillet over medium heat until they become toasted and the oils begin to develop.

[Chef’s Note: You will notice an aroma when the walnuts are toasted. Be watchful, as they will go from toasted to burnt in a matter of a few moments.]

Peel the cucumbers, slice them in half and scrape out the seeds with a small spoon. Cut the flesh into 1-inch pieces. Place the garlic clove in a food processor and pulse briefly until puréed. Add half of the cucumber along with the walnuts, parsley and half the mint and pulse until the mixture becomes a smooth purée. Add the oil and a little water, and pulse again to incorporate. Scrape down the sides as necessary.

Add the remaining cucumber to the blender or processor with a pinch of salt and the lemon juice. Pulse briefly. The soup should be relatively smooth, with a few remaining small pieces of cucumber for texture. Scrape the purée into a large bowl and stir in the yogurt to blend. Season the soup to taste with salt and pepper and add a little more lemon juice, if desired.

Cover with plastic wrap and chill in the refrigerator for about 30 minutes, or until chilled. Taste and adjust for seasoning and consistency, if necessary.

Service

Keep chilled in the refrigerator until ready to serve. Ladle into chilled bowls and garnish with mint leaves. For a more elegant presentation, we like to chill martini glasses in the freezer, then, just prior to service, pour the soup into the frosted glasses and garnish with a sprig of mint or a slice of cucumber on the rim of the glass.

Recipe and photo by Mark Tafoya

This simple and light mix of seafood is bathed in an aromatic broth infused with healing and refreshing ginger. It’s a light meal in the summer, or a warming pick-me-up in the colder months. You may use whatever seafood is freshest. When lobster and scallops are not readily available, we do it with just shrimp, and it’s equally satisfying. In fact, the kitchen elves can sometimes be heard slurping up the extra broth!

4-6 servings

Ingredients

8 jumbo shrimp, shelled and deveined, with tail intact
4 dry sea scallops, sliced in half horizontally (see chef’s note)
1 pound lobster meat or crab meat, cooked and cooled
4 cups seafood stock or fish fumée
2-ounce package cellophane noodles
8 fresh long cilantro sprigs, washed, dried, and stems and leaves reserved separately
1-inch piece fresh ginger, peeled sliced thin, and julienned
2 radishes, sliced thin, then cross cut into 1/8” dice
½ red bell pepper, finely diced in 1/8” dice
2 scallions, sliced thin
6 shitake mushrooms, sliced thin
1 tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

[Chef’s Note: “Dry scallops” are natural scallops that are not treated with tripolyphosphate, a preservative which makes them take on extra water to appear more plump. Once cooked, treated scallops lose their extra water and shrivel up, and take on a strange shape and texture. You want to always patronize fishmongers who sell dry scallops with no additives.]

Equipment

Large soup pot
Fine mesh sieve or chinois
Slotted spoon

Preparation

Soak the cellophane noodles in very warm water for about 10 minutes, then drain in a colander.

Butterfly each shrimp by cutting almost completely through lengthwise along outside curve and remove the vein. Leave the tail intact.

Heat the fish stock, reserved cilantro stems and ginger in a large sauce pot over medium high heat. Cover and simmer for 5 minutes to release the aromatic qualities of the ginger.

Heat wide shallow soup bowls. Place a small mound of cellophane noodles in each, along with a small amount each of the radishes, red peppers, scallions and shitakes. You may either put them all together, or place each vegetable in a separate area of the bowl.

Season the shrimp and the halved scallops with salt and pepper and add to the gently simmering broth. Do not boil. The shrimp and scallops should be just opaque after 2-3 minutes. Remove the shrimp and scallops with a slotted spoon and arrange in the soup bowls in an artful pattern. Place the lobster or crab meat in the broth for 15-20 seconds, until just heated through, then remove with a slotted spoon and place alongside the other ingredients in the bowls. We prefer to arrange any claw meat on top and center for an elegant presentation. Add lime juice to the broth, then strain it through a sieve and pour a little into each soup bowl, covering the vegetable and seafood mixture. Garnish with the remaining cilantro leaves.

Recipe by Mark Tafoya

This soup recipe is a classic of Andalusian cookery, and originated in the historic town of Cordoba , home of the Mezquita, a gem of Moorish architecture. Salmorejo is often served room temperature or even cold as a perfect antidote to the long, hot summer evenings of Andalusia .  The bold flavors of this soup are perfect for Dad on Father’s Day.

4-6 servings

Ingredients

4 slices good quality day-old white bread, crusts removed
2 pounds ripe vine-ripened tomatoes
4 cloves garlic, peeled and diced into quarters
4 tablespoons aged sherry vinegar
½ cup finest quality extra virgin olive oil (preferably Spanish)
Kosher salt, to taste

Optional garnishes:
½ cup chopped Serrano ham
1 hard boiled egg, chopped
¼ cup heavy cream

Equipment

Food processor or food mill

Preparation

Remove the crusts from the bread slices and soak in enough water to just cover until softened.

Cut a small “x” on the bottom of each tomato and briefly blanch them in boiling water, then remove to an ice bath. The skin should come off easily using this technique.

Cut the tomatoes into quarters, and place along with the chopped garlic into the bowl of a food processor. Drain the bread, squeezing out any excess water and add to the food processor. Process until smooth and all ingredients have been well incorporated; the resulting paste should be thick and homogenous. Blend in the sherry vinegar and season with salt, processing again.

Once the mixture is homogenous, blend in the olive oil a little at a time, until the desired consistency is achieved.

[Chef’s Note: Process the soup in short pulses, and stop to taste as you go before adding more water, vinegar or oil. Marina Diez of Cuisine From Spain notes that “It might be annoying to start and stop so many times but I find that is the only way to get the taste that one likes, which also depends on the acidity of the tomatoes, so the taste might vary each time. It is also important to follow the order, for example water should always be added before the oil.”

This is a base recipe, and can be adjusted to taste by adding chopped hard boiled egg or chopped Serrano ham. You can also change the quality of the soup by first passing it through a food mill, then blending in a little heavy cream. Alternatively, you may add a little water to thin it out, and serve it chilled like a gazpacho. You can also use more or less garlic, to suit your taste, or add more vinegar for a more tart flavor.]

Recipe by Mark Tafoya

Bisque, as a soup, is commonly mistaken to mean “cream-based.”  However, bisque traditionally means a soup made from a vegetable purée.  Here we’ve used butternut squash to create a fantastic, rich, stock-based soup that can be prepared a multitude of ways:  Serve it as a main course with Honeyed Apples in an Aged Sherry Vinegar Sauce, as an elegant soup course with Spiced Crème Fraîche, or as a hearty side to a sandwich when served with Apple Cider Syrup.  However you present it, you’ll appreciate how easy this soup comes together.

Serves 4 as a main course

Ingredients

3 tablespoons unsalted butter, divided
1 medium-large fresh butternut squash (about 4 lbs.), peeled, seeded, and diced to yield about 8 cups
Fleur de sel (sea salt)
Fresh ground pepper
¼ cup (about 1 small) red onion, coarsely chopped
3 cloves garlic, peeled and sliced
3 sprigs fresh thyme
2 bay leaves
3 cups organic vegetable stock, divided

Preparation

In a large sauté pan, melt 2 tablespoons of butter over medium-high heat.  Add the squash and reduce the heat to medium.  Carefully toss the squash to coat it with butter and then season with salt and pepper.  Cook for about 20 minutes, stirring occasionally, until the squash is softening and nicely caramelized.  Remove from the heat.

Place 1 tablespoon of butter in a soup pot over medium-high heat.  Add the shallots and cook, stirring constantly, until translucent, about 2 minutes.  Add the garlic, thyme, and bay leaves.  Stir and allow to cook for about 1 minute more.  Add the squash from the sauté pan and 2 cups of the vegetable stock.

Bring the mixture to a boil by raising the heat to high.  When the mixture has come to a boil, reduce the heat to medium-low or low and simmer, partially covered, for about 25 minutes.  The squash will be tender and losing its shape.  Remove from the heat.  Remove the bay leaf and the thyme sprigs.

Transfer the soup to a blender and process in small batches (we use the purée function) until silky smooth, adding up to an additional 1 cup of stock as needed to aid in the processing.  Use care when blending hot liquids, and keep the blender lid slightly ajar to prevent the heat from building and forcing the lid off.  Pour the bisque through a fine mesh sieve placed over a large saucepan (if serving immediately) or a clean container (if making ahead), and with the back of a ladle, gently push the bisque through the sieve.  Discard any of the remaining pulp.

Service

Finish the bisque:
1 tablespoon of butter
1 cup organic vegetable stock

Return the pot to the stove and heat gently over medium-low heat.  Stir in 1 tablespoon of butter, to enrich the bisque.  Whisk in additional vegetable stock to thin the bisque to a desired thick-soup consistency.  Ladle the bisque into heated serving bowls and garnish as desired. (See accompaniments below.)

Honeyed Apples in an Aged Sherry Vinegar Sauce

Ingredients

2 tablespoons unsalted butter
2 tablespoons honey
2 medium-sized, firm but ripe Gala apples, peeled, cored, cut into medium dice
1 tablespoon aged Sherry vinegar
3 sprigs fresh Thyme

Preparation

Melt the butter in a sauté pan over medium-high heat.  Add the honey and whisk together, allowing the mixture to bubble and begin to turn a dark, amber color, about 1 minute.  Add the diced apples and toss to coat the apples.  Reduce the heat to medium and allow to cook until the apples are richly glazed and slightly soft, about 3 minutes.  Add the aged sherry vinegar and toss to incorporate.  Remove the pan from the heat.  Add the thyme sprigs and toss again.  Allow to cool.  The sauce will thicken.

Service

Mound the diced apples in the center of a warmed soup bowl.  Pour the bisque around the apples.  Drizzle some of the pan sauce over the apples.  Garnish with fresh thyme sprigs.  Serve immediately.

Spiced Crème Fraîche
If crème fraîche is unavailable where you are, heavy whipping cream can be used as a substitute. Simply add it to the spice combination and whip.

Ingredients

½ cup crème fraîche
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg

Preparation

In a medium bowl, whisk together the crème fraîche, cinnamon, allspice, and nutmeg.  Cover and refrigerate for at least 1 hour, allowing flavors to meld.  Whisk again before serving.

Service

Allow crème fraîche to come to room temperature and whisk to a thick sauce-like consistency.  Place the bisque in warmed soup bowls.  Drop small dollops of the crème fraîche around the bowls.  Use a toothpick to swirl designs in the crème fraîche.  Serve immediately.

Apple Cider Syrup

Ingredients

2 1/2 cups apple cider

Preparation

Place the apple cider in a small sauce pan and bring to a boil over medium-high heat.  Allow the cider to boil until reduced by almost two-thirds.  Remove from heat.  The liquid will become thicker as it cools.

Service

Place the bisque in a warmed soup bowl.  Drizzle a teaspoon of the apple cider syrup around the bowl.  Serve immediately.

Recipe by Donna Marie Zotter

In our minds there is no finer way to present the fresh flavor of spring peas.  Served warm or chilled, this soup is one of the reasons we so eagerly welcome spring and her bounty of fresh vegetables each year.  After the short season, the fresh spring peas can be replaced with a good quality frozen petit pois (or petite peas).  Note that the cooking time will be dramatically shortened when using the frozen peas.

Serves 4 to 8

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small, sweet onion chopped
1 carrot, peeled and chopped
1 quart organic vegetable broth
4 cups fresh spring peas, shelled
Sea salt and fresh ground white pepper
Superfine sugar, to taste
Hazelnut or Pumpkin Seed oil, for garnish

Preparation

Place a heavy bottomed pot over medium heat.  Add olive oil and butter and heat until the butter is melted.  Stir to combine.  Add the onions and carrots and sauté until the onion is soft and translucent, about 10 minutes.  Do not let the onions brown.

Add the broth and the peas, cover and allow the mixture to come to a boil.  Reduce heat, stir and partially cover.  Simmer until the peas are tender, about 12 to 15 minutes.  Remove from the heat and strain the soup, reserving the broth.

Transfer the vegetables to a blender and add about 1 cup of the broth.  Purée until very smooth.  Take care when processing hot foods in a blender, and process in batches if necessary.

To finish chilled purée:
Transfer the purée to a heavy-bottomed pot and place over medium heat.  Heat the strained broth in another pot and slowly add small amounts to the pea purée until a thick but soup-like consistency is reached.  Taste.  Season with sugar.

For chilled soup, transfer contents of pot into a bowl and place in an ice bath.  Stir occasionally until chilled.

Service

Place ½ to 1 cup in a warmed (or chilled) soup bowl or saucer.  Add a light drizzle of hazelnut or pumpkin seed oil for garnish.  Serve immediately.

Recipe by Donna Marie Zotter