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My Best Soup Recipes
 

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"free recipes will only be here a limited amount of time"

 

Gazpacho Soup Yield about 2 ½ quarts
In a food processor or blender, add
• 4 ribs Celery ½ inch slices
• 2 cucumbers peeled, seeded ½ inch dice
• 1 Green pepper ½ inch dice
• 1 small Red onion ½ inch dice
• 1 tablespoon wine or white vinegar
• 1 smashed clove of garlic
• 1 ounce olive oil
• ½ teaspoon dried basil
• 1 tablespoon chopped parsley
• ¼ teaspoon dried thyme
• 1 tablespoon Lea & Perrin
• ½ teaspoon Tabasco
• 1 ½ teaspoons Food Art seasoning
Pulse all to chop the vegetables small but not liquefied. Add
• 4 ounces crushed tomatoes
• 32 ounces V8 Juice and
• 12 ounces of tomato juice
• 3 cucumber seeded, peeled, dice small (reserve half)
Taste and add Food Art seasoning as needed.
Serve with a dollop of sour cream.
Top with diced cucumber and a sprinkle of chopped cilantro. 


Vichyoisse (Chilled Potato Leek) Yield 10 servings May be served hot.
Add in a heated soup pot
• 1 tablespoon butter
• 2 lbs. leek cut 1 inch lengths white & 2” of the green only
• 1 teaspoon Food Art seasoning
Cover and steam for 10 minutes then add
• 2 lbs. baking potatoes peeled and cut in half
• ¼ teaspoon fresh nutmeg
Add enough chicken stock to just cover the potatoes
• 5 cups or so of mild chicken stock
Simmer this with a lid  on until 1 cup or less of stock is left and the potatoes are falling apart to the touch.
While still warm but not hot,
Either push the mix through a food mill or just transfer it to a food processor and puree
Chill thoroughly then whisk in enough cream or milk to achieve the correct consistency and puree smooth.
• About1 ½ cups heavy cream or. ½ & ½ or milk
• Season with Food Art seasoning to taste.
• Add a couple jigs L&P and Tabasco
Serve with sprinkle of
• Chive tops cut ¼ inch over
• Tabasco spiced sour cream
This soup can also be a base for cream soups just add a puree of your favorite vegetable and garnish with chunks or strips.


Chilled Honeydew, Kiwi and Grape Soup
Peel, seed and cut chunks of
• 1 ripe honeydew and put in food processor.
• 1 ripe kiwi and
• 1 orange juiced
• 30 green grapes
Puree all until smooth
Add melon liqueur and sugar or honey if needed.

Banana, Papaya and Mango Soup
Peel, seed and cut chunks of
• 1 medium Ripe papaya
• 2 Mangos
• 4 Bananas
Puree all and add
• 1 Lemon zested/ grated
• 1 Orange zested/ grated
• 2 ounces Contreau or a fruity liqueur
• Orange juice until proper consistency is achieved.
Served with a dollop of sour cream that has been heated and chilled which is crème fraiche

 

Strawberry Bisque
Cut chunks of very ripe
• 3 pints strawberries and puree until smooth
• ½ cup sugar or honey to taste
• 1 lemon juice
• 1 cup ½ & ½ or milk ( omit the milk for 2% and add 3 tablespoons plain yogurt)
Puree until smooth
Serve chilled. with a dollop of sweetened whip cream or strawberry yogurt and a sprig of mint.
 

Cantaloupe bisque Yield 4 to 6 servings
In a food processor add
• 4 cups Cantaloupe peeled, seeded and diced large
• Puree until smooth then add
• 2 tablespoons sugar or honey
• ½ lemon juiced
• 1 teaspoon pumpkin pie spice (Steep the spice in 1 tablespoon water)
• ¼ cup buttermilk
• 1 cup ½ & ½ or milk ( omit the milk for 2% and add 3 tablespoons plain yogurt)
Puree until smooth Serve chilled.
Spiced
Make a thin paste of Cinnamon, allspice, a little clove and water. Or curried with a paste of water, curry and brown sugar.
Cook briefly and add a little at a time to soup until desired flavor is reached.
Truffled
Finish the soup by drizzling a little white truffle oil on and fresh ground black pepper on top.

 

French Onion au Granitee Yield 2 ½ quarts 10 cups
In a heated heavy bottom soup pot add
• 2 tablespoons butter
• 2 red onions halved and sliced thin
• 5 yellow onions halved and sliced thin
• 1 tablespoon salt
• ¼ tablespoon black pepper
Sauté slow 10 minutes do not brown then add
• 1 teaspoon brown sugar
• 2 tablespoons Lea & Perrin
• 1 bay leaf
• 1 teaspoon dry basil
Sauté 2 minutes then add
• 1 quart mild chicken stock
• 1 quart mild beef stock
• Salt and pepper to taste
Bring all to a vigorous boil for 5 minutes taste and adjust seasoning. Ladle into an oven proof crock.
Top with a sliced crouton and a thick slice of provolone.
Put on a sheet pan and broil until browned.


Minestrone Soup Yield about 10 cups
Ingredients; Heat pan then add 
• 2 tablespoons extra virgin olive oil
•  6 ounce pancetta  slices of  bacon diced small
Sauté the bacon until it is rendered and semi crisp

Add and Sauté for about 4 minutes
• 3 medium carrots sliced thin on the bias
• 1 green pepper diced medium
• 4 celery branches sliced thin on the bias
• 1 medium yellow onion diced medium
• 1 tablespoon salt
• 1 teaspoon black pepper
Then Add 
• 3 fingers of garlic smashed and minced
• 1 ½  tablespoons dry basil
• 1 bay leaf
• ½  teaspoon dried thyme
• 1 teaspoon Lea & Perrin
Sauté for 2 minutes then add
• 1- 14 ounce can of diced tomatoes and juice
• 1 cup baby spinach leaves
• 1 small can kidney beans
• 1 small can white or butterbeans (you can omit these beans and add fresh yellow and green beans
• 5 cups chicken stock
• 5 cups beef stock
Boil rapidly for 5 minutes.

To add Pasta elbows or bow ties. Cook separately in salted water until ala dente. Chill and reserve.
Add pasta to soup bowls prior to filling with soup.
This Soup may be made days ahead just cool down quickly.
Keep pasta separate or it will take in liquid and become soggy


Mulligatawny Soup Yield  2 ½ quarts 10 servings
In a heated heavy bottom soup pot add
• 4 ounces butter
• ½  cup yellow onion diced small
• ½ cup diced celery diced small
• ½  cup diced carrots diced small
• ½  cup green pepper diced small
Sauté for 4 minutes then add
• 2 tablespoons Madras curry
• 1 teaspoon brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 green apple diced small

Sauté for 2 minutes add
• ¼ cup AP flour (Roux)
Cook and stir, scraping the bottom and sides for 3 minutes add
• 2 quarts medium strength chicken stock
• 1 tablespoon Lea & Perrin
• ½ teaspoon Tabasco
Bring to a boil for 5 minutes and whip
Turn the flame off and add
• Whip in 1 cup heavy cream or ½ & ½
Use a long handle whip to blend roux and stock
Bring to a boil for 5 minutes, every so often whip the bottom of the pot so the roux does not settle and burn your soup.
Garnish with sliced apples


Forest Mushroom Soup Yield 10 servings
In a large soup pot with a heavy bottom add
• ¼ lb Butter
• 3 large shallots minced or 1 small red onion
• 2 pints sliced very thin button mushrooms
• Optional)-Oyster, Criminni, shitake, shaved truffle
• 2 pints chopped small mushrooms (food processor)
• 1 tablespoon Food Art seasoning
• 1 ½  teaspoon Marjoram dried
Sauté all until well cooked.
Sprinkle in while stirring with a large spoon vigorously.
• Apx. 2 ounces AP flour until all moisture is absorbed.
Cook this mushroom roux on high heat for 4 minutes while
stirring and scraping the bottom and sides of pot
Add
• 1 ½ quarts mild chicken stock or vegetable stock.
Bring to a hard boil while using a whip to blend the stock and roux.
Careful not to let the roux settle on the bottom or it will burn.
Simmer for 5 minutes then add
• 2 cups half & half, milk, skim or soya or silk.
Continue to boil 1 minute then add
• ½ teaspoon lea & Perrin
• Couple jigs of Tabasco
Taste and adjust seasoning


Mili Fanti
Ingredients; Heat soup pot then add
• 1 quart chicken stock or cold water blended with chicken paste (Better than Bullion)
Bring the stock to a rolling boil then add
• ½ teaspoon dry basil
• 1 bay leaf
• ½ cup brunoise celery (diced very small)
• ½ cup brunoise carrot
• ½ cup brunoise yellow onions
• ½ cup brunoise fennel
Pass through a fine mesh sieve into a rapid boiling stock
• 3 large well beaten eggs
Use a whip to break up the thin strands slightly.
Finish this soup with
• 1 tablespoon chopped Italian parsley
• 4 tablespoons shaved Romano cheese


Manhattan Clam Chowder Yield 10 servings
In a large soup pot add
• 1 ounce extra virgin olive oil
• 2 ounces bacon or pancetta diced small
• Sauté until bacon is 2/3 done add
• 1 large yellow onions diced small
• 3 peeled carrots diced small
• 2 green peppers diced small
• 4 ribs celery diced small
• 1 tablespoon Food Art seasoning
• ½ teaspoon black pepper
Sauté all for about 5 minutes until ala dente, add
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cloves smashed garlic
Sauté for 2 minutes, add 
• 32 ounces clam juice
• 8 ounces diced tomato
• 1 teaspoon Lea & Perrin
• ½ teaspoon Tabasco
Bring all to a vigorous boil for 4 minutes taste and adjust seasoning
• 12 ounces chopped clams
• 1 cup potatoes cooked, chilled and diced small.
Bring all to a vigorous boil for 2 minutes taste and adjust seasoning.
Garnish with steamed manila clams and flat leaf parsley sprig


New England Clam Chowder Yield 10 servings
In a large soup pot add
• 1 ounce extra virgin olive oil
• 8 ounces bacon or Salt Pork diced small
Sauté until 2/3 crisp then add
• 1 large yellow onions diced small
• 3 peeled carrots diced small
• 2 green peppers diced small
• 4 ribs celery diced small
• 1 tablespoon Food Art seasoning
Sauté all for about 5 minutes until ala dente, add
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 2 bay leaf
• 3 cloves smashed garlic
Sauté for 2 minutes, add
Sprinkle in while stirring with a large spoon vigorously.
• Apx. 2 ounces AP flour until all moisture is absorbed.
Cook this base roux on high heat for 4 minutes while
Stirring and scraping the bottom and sides of pot
• Add 1 ½ quarts clam stock
Bring to a hard boil while using a whip to blend the stock and roux.
Careful not to let the roux settle on the bottom or it will burn.
Simmer for 5 minutes then add
• 2 cups half- &-half, milk, skim or soya or silk.
Continue to boil 1 minute then add
• ½ teaspoon lea & Perrin
• Couple jigs of Tabasco
 
Bring all to a vigorous boil for 2 minutes taste and adjust seasoning.
Garnish with steamed manila clams in the shell


Roasted Butternut squash soup    Yield 3 quarts (day before)
Preheat the oven to 425 degrees F.
In a medium mixing bowl add and blend together
• 2  pound) butternut squash, peeled seeded chop
• 2  tablespoons olive oil
• 1 teaspoon Food Art seasoning
• ¼ teaspoon freshly ground black pepper
To Roast Squash
Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan.
Roast for 30 minutes or until the squash is lightly caramelized and tender. Cool down.

In a 1-gallon heavy bottom Soup-pot on high heat add
• 1 Tablespoon Olive oil (To render down the sausage)
• ¾ cup Italian sausage, removed from the casing
Sauté the sausage and break it up. Sauté until browned well then add
• 1 cup small dice onion
• 2/3   cup small dice carrot
• 2/3   cup small dice celery
• 2/3  cup small dice leeks
Sauté the above on a medium flame until onions are translucent then add
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
Sauté for 1 minute while stirring then add
• 2 teaspoons apple cider vinegar
• 1 ½  quarts chicken stock
• 2 teaspoons real maple syrup
• 1 teaspoon fresh chopped sage leaves
Bring the Soup to a boil and reduce to a simmer.
Add the squash
Continue to cook the soup for15 minutes, or until the vegetables are all tender.
Use an immersion blender or a table top blender or processor to puree the soup to a smooth consistency.
Taste the soup and re-season if needed.
You can finish this soup in with a little cream if desired.


Bavarian Lentil Soup
Wash and inspect 1 lb lentils (Optional to cut down on cooking time) soak lentils for 2 to 24 hours
• In a food processor add
4 cloves fresh garlic, finely minced or smashed
5 ribs celery cut 1 in chunks
2 med. Yellow onions (Vidalia if available) cut 1 in chunks
• 4 carrots cut 1 in chunks
Pulse all to chop fine in a food processor

In a large heavy bottom or pressure cooker pot add
• 2 tablespoons olive oil
• (Optional 1 ham hock – cook to brown well, remove and reserve. Or add 1 cup diced ham last after soup is finished
• 8 ounces salt pork – sauté to render fat
Add and Sauté until translucent over a gentle heat
• (mirepoix) (the carrots, celery and onions)
1 ½  teaspoon Food Art seasoning blend
• 1 tablespoon dried thyme
• 1 teaspoon dry basil
• 3 bay leaves
Sauté until vegetables are translucent then add
• 16 ounces beef broth (or beef soup base) and 16 ounces ham stock or base
Boil all until the lentils are tender. Taste and adjust seasoning. Maggie is a good flavor enhancer for this soup
Finish with a sprinkle of fresh grated Romano cheese

Create your own soup.
Stocks are a great base for any soup and are readily available in the market place.
Soft Paste bases are also good and you can control how intense the flavor is by adding more or less water.
Pastes also have a very long shelf life. Commercially Better Than Bullion is well known in the west coast.
Le Gout or Minors Base is used widely in the Fine Dinning establishments across the USA.


Vegetable Soups
(example Broccoli)
Sauté in a soup pot
• ½ cup minced onion in
• 2 tablespoon butter
Sauté until soft then add
• 2 cloves minced garlic
If you want a cream soup add 2 level tablespoons ap flour after the garlic is added and sauté for 2 minutes while stirring.
• 2 cups fresh chopped broccoli
Sauté for 3 minutes and add
• 2 cups mild chicken stock
• Pinch of fresh grated nutmeg
• 1 teaspoon Food Art seasoning
• ½ teaspoon Lea & Perrin
Boil all 2 minutes then puree smooth and taste to adjust seasoning.
garnished with fresh steamed tiny broccoli florets or whatever the Star of the soup is.

Tips for Soup Making
Sauté the vegetables, herbs and flavorings before adding stock.
For a hearty flavor, you should always have an equal amount of product and stock.
Thickeners for soup include Roux, Cornstarch slurries, purée cooked Potatoes, Rice, Tapioca, Legumes and Egg Yolks.
Soups should be creamed last, just before serving.
Finish soups in oils such as truffle or walnut

 

Qui                     

 Contact Chef Gargone at 540-641-1934


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