Strawberry Soup

  • 1 quart strawberries, hulled, rinsed, drained
  • 1 cup, sour cream
  • 1 cup, dry white wine
  • ˝ cup sugar
  • Pinch salt
  • 4 cups cold water
  • (Sugar if desired)

In the container of a food processor or blender, whirl first five (5) ingredients until the mixture is smooth.

Transfer the mixture to a large saucepan.

To the puree, add the water, and using a rotary beater, blend the mixture well (Adjust the seasoning to taste with additional sugar.)

Over gentle heat, bring the soup to serving temperature, DO NOT allow soup to boil.

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Our Favorite Vegetable Soup

(To rid leeks of dirt, discard the outer leaves, slice lengthwise and rinse well under cold running water. Season the soup with salt as it finishes cooking, so that the salt doesn’t concentrate.)

  • 3 medium-sized leeks (with 1 inch of green left on)
  • 4 medium-sized carrots
  • 3 medium-sized parsnips
  • 2 tablespoons minced garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 6 red new potatoes, cut into 1-inch dice
  • 8 ripe plum tomatoes, peeled, or 1 can (28 ounce) plum tomatoes
  • 1/4 cup coarsely chopped parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground nutmeg
  • salt and pepper to taste.

1. Trim, clean and finely dice leeks, carrots and parsnips. Combine in a bowl with garlic.

2. Melt the butter with the oil in a large, heavy pot over low heat.

Add: the diced vegetables and cook, stirring occasionally, until wilted.

(About 10 minutes)

3. Add: the broth and potatoes: cook, covered, over medium heat for 10 minutes

Add: the remaining ingredients and cook, covered, for 15 minutes.

Uncover and cook, 15 minutes more to enrich the broth.

Serves 6. 289 calories
45 g carbohydrates
6 g protein,
11 g fat
10 mg cholesterol

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Elegant Butternut Squash Soup

Note: Truffle oil is sold in small bottles in specialty food shops. It must be refrigerated once opened (But it’s worth it)


  • 2 butternut squash, about 2 pounds each
  • 2 quarts, chicken broth
  • 2 tablespoons, unsalted butter
  • 1 tablespoon, olive oil
  • 1 onion, medium-sized, chopped
  • ˝ teaspoon ground mace
  • ˝ teaspoon ground ginger
  • 1 tablespoon light-brown sugar
  • Salt and freshly ground black pepper, to taste
  • Truffle oil, for garnish
  • About 1/3 cup freshly grated Parmesan cheese.


1. Halve the squash lengthwise: peel, seed and cut into chunks.
Place in a soup pot along with the broth
Partially covered, Simmer, until tender, 20-25 minutes
Transfer the squash to a bowl with a slotted spoon

Reserve the broth.----Reserve the broth!

2. Melt the butter in the oil, in a non-stick skillet, over very low heat.

3. Add the onion and cook, stirring until wilted, about 15 minutes

4. Sprinkle with the mace and ginger; and cooking and stirring for 1 minute

5. Add the cooked onion mixture and the brown sugar to the to the squash

6. Stir mixture well. Season with salt and freshly ground pepper

7. Puree the squash mixture, in batch, if necessary for good puree

8. Gradually add the reserve broth to food processor or blender

9. Return the soup to the pot Heat through over low heat

10. Serve small portions in shallow bowls. Drizzle a small swirl of truffle oil over each serving, topped in center with generous pinch of grated Parmesan cheese

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  • 1 pound (2 cups) dried great northern beans
  • 2 cups cut-up ham or smoked pork butt
  • 1 onion, large, cut into large chucks
  • 1 lemon, cut lengthwise into 8 wedges, seeds removed
  • 1˝ cups chopped celery stalks and leaves
  • 3 carrots, cut into ˝ - inch chunks
  • 1˝ teaspoons pepper
  • Salt to taste.


1. Cover beans with 2 inches water and let stand over night

2. Put beans, and soaking water into large soup pot.

3. Add onion, celery, carrots, ham and lemon wedges to pot

4. Add 2 teaspoon salt and pepper to pot

5. Bring to a boil over high heat 6. Reduce heat and simmer for about 1 hour

7. Skin scum from top of soup with large spoon
(Anytime you think of it after first 30 minutes of cooking)

8. Taste for doneness to your liking, will be tender and creamy

9. Serve hot.

The unusual addition of the lemon wedges to this dish gives it a light sparkle that will not be found in your friends ham & bean dishes.

If the soup is going to set for a spell before being served, or IF you have any leftovers, please remove the lemon before refrigerating.

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Clam Chowder - Southwestern, spicy


  • 1 cup celery, sliced
  • 1 cup carrots, diced
  • 1 cup corn, yellow
  • 1 potato (large) cubed
  • 1 onion, peeled & chopped (medium)
  • 1 can - tomato puree (28 oz.)
  • 1 can - chicken broth (14 oz.)
  • 2 cans - tomatoes diced (10 oz.)
  • 2 cans - chiles, green (10 oz.)
  • 2 cans - clams, baby whole (10 oz.) Reserve liquid.
  • 1 package - linguica, diced (13 oz.)
  • 2 tsp. - oregano
  • 1 tsp. - cumin, ground
  • 1 tbsp. - olive oil
  • Salt & pepper to taste.


Heat oil in large stockpot

Add onion and saute for 5 minutes over medium heat.

Add linguica and saute for 5 minutes more.

Stir in remaining ingredients, except baby clams.

Bring to boil.

Reduce heat and simmer (covered) for 20 minutes.

Add clams and cook for 5 minutes more or until very hot.

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  • 2 T. Butter
  • 4 large leeks, white and light green parts only.
  • thinly sliced (about 2 cups)
  • 4 cups chicken broth
  • 2 .large russet (baking) potatoes ( 1 to 1 1/4 lbs.)
  • Peeled, cut into ˝ inch pieces
  • 1/4 teaspoon ground white pepper
  • 2 cups diced cooked ham
  • ˝ cup cream (or half-and-half)
  • Salt to taste
  • 3 tablespoons chopped fresh dill, chives or parsley


Melt butter in a large saucepan over medium heat.

Add, leeks; cook 5 minutes, stirring occasionally

Add, broth, potatoes and pepper bring to boil over high heat.

Reduce heat; cover and simmer 25 minutes
Or until vegetables are very tender.

Use an immersion blender to puree soup or transfer mixture ( in 3 batches) to a food processor process until smooth.

Stir in diced ham, cream.

Season to taste.

Reheat before serving, top with dill.

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New York ---- Chef-restauranteur Jimmy Bradley grew up in a Rhode Island fishing port and when he ultimately chose cooking over fishing he never lost his love for the environment. “I had friends and relatives involved. I went to grade school with 10 guys who later went to sea,” he said. “My best friend’s father was a fisherman.” Bradley, now 35, lived in Narragansett, R.I.,. near the fishing docks in Point Judith and Galilee. Unlike the partners’ first two restaurants, Red Cat and The Harrison, the Mermaid Inn is strictly fish. Bradley says customer favorites, besides the raw bar, are the lobster sandwich, fried oysters and the cod fish entree.

But, New England is not the only place that inspired this chief. A 4th generation Italian-American, he has roots in the Mediterranean as well. His mother’s family originally came from Alba, Italy, where Bradley’s great-uncle founded the Phio Cesare winery. Once out of school, however, he realized he wanted to be a full-time chef. His career had found him. SO, he went to Italy to study cooking and viniculture first hand. Back home, he volunteered for a series of brief, unpaid stints in the restaurant kitchens of top chefs George Perrier, Wolfgang Puck, Jonathan Waxman and Larrry Forgione. Then, in 1999, he and Abrams opened the Red Cat with Bradley as executive chef.

New England Fish Chowder


  • 4 strips bacon, diced to ˝ inch pieces
  • 4 celery stalks, diced to 1/4 inch pieces
  • 1 white onion (large), diced to 1/4 inch pieces
  • ˝ teaspoon fresh thyme, chopped
  • 2 T. butter
  • 2 T. flour
  • 2 cups clam juice or fish broth.
  • 3 to 4 Yukon gold potatoes, diced to ˝ inch piece.
  • 2 cups milk.
  • 1 pound white fish (cod, haddock, scrod) diced to ˝ inch
  • Salt and pepper (freshly ground) to taste


Place a large saucepan over medium-heat on the stove.

Once heated – add smoked bacon and saute until golden brown & crisp.

Add — diced celery and onion — saute until translucent and lightly browned

Add — fresh thyme and butter

Once butter is melted add the flour

Mix thoroughly and add clam juice or broth Using a whisk, mix well until the mixture (roux) is fully incorporated.

Add — diced Yukon gold potatoes

Bring to a boil very slowly, ensuring that potatoes are fully cooked

(About 8 minutes) still medium heat.

When mixture comes to a slight boil (starting to thicken)

Add 1 ˝ cups of milk (saving ˝ cup milk )

Return to slight boil - adjusting consistency and taste with salt-pepper
(Use remaining milk if you so desire to thin)

The chowder should be a bit thick and stick to the spoon.

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