Recipes and daily menus from the CCGS Jean Goodwill
This a simple soup to make, but one that I find very enjoyable. It can be served alone, or the way I prefer, over a mound of rice. You can make it difficult by sourcing galangal, lime leaves, Thai chilis and all the other ingredients …
Like most of the recipes I post, this is popular with the crew and I have been asked for my recipe several times. I have not gotten around to writing it down before now. For those who asked, here it is. This chicken and rice …
This is another variation of the squash and carrot soups that I make. I do quite a few versions of this soup. I like to use butternut squash because it is easy to peel and the amount of usable squash, but you can use whatever squash you have on hand
Directions.
2 oz butter
2 medium onions, peeled and finely sliced
6 cups chicken stock
1 large orange butternut squash (approx. 4 cup),peeled and seeded
2 tblsp rice
2 tbls grated ginger
1/2 cup heavy cream (35%)
½ cup honey
fresh ground pepper
salt (to taste)
DIRECTIONS
This came from a time when I was playing with a lot of smoked salmon. There was a Salmon smokehouse close to where I live, and I started thinking (obsessing) on how to use smoked salmon, both, hot and cold smoked. I came up with …
As it was a bit warm here yesterday, I thought a chilled soup might be a thought. These make a light cool starter if you are having a warm weather dinner. It is a bit of an old style recipe, people now, would rather just …
This is a variation on the Carrot Soup published yesterday The same as yesterday this version is gluten free, omit the cream and butter (substitute oil) and it is lactose free. Use vegetable stock instead of chicken and it is vegan.
Because the onions and carrots are cooked until starting to brown, this will not be a bright orange soup. I like to swirl a bit of sour cream or yogurt in this to finish. Not fully mixed, just so you can still see streaks of the dairy as contrast
This a recipe I got from a book of French cooking. It is called a Potage Crecy. Wikipedia says this “referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient.” This version is gluten free, …
This is another request. It is a simple soup with only the flavor of Portobello mushrooms and a bit of garlic. Portobello Mushroom Soup 3 large Portobello Mushrooms 1 medium Onion, large dice 1 tbsp crushed garlic 2 oz plus 1 tbsp butter 2 liters …
A bisque is a cream seafood soup.
Many years ago I worked for a brief time at a restaurant called the Lobster Treat. The boss wanted to put a bisque on the menu, but he had no recipe. He asked me if I could come up with something. I had never seen a bisque at that point, so I started researching. After finding 6 or 7 different recipes, I developed this one. I left for another job shortly after. They served this for at least 7 years after I left.
Serve garnished with small bits of lobster, and fresh cracked pepper
Lobster Bisque
3 cooked lobster bodies, stomach and eyes removed
2 oz butter
1 bayleaf
1 clove garlic
1/2 tsp basil
1 tbsp paprika
1 medium onion
1 diced carrot
1 stalk of celery
1 tsp salt
1 cup white wine
1/8 tsp nutmeg
1 tbsp lemon juice
2 liters fish stock
5 oz butter
3/4 cup flour
2 oz sherry
4 oz cream
Prepare the ccoked lobster body by removing the stomach. Break up the bodies and place in the pot over a medium heat with the butter,bayleaf garlic and basil.Stir butter until it covers the lobster and starts to to brown slighly
Add the onion, carrot, celery, salt,and paprika, Cook until vegetables are starting to soften and take on a bit of color. Pour in the wine to deglaze the pot.
Then add the fish stock, simmer for an hour.
Remove from the heat. Strain, then force through a sieve .Save the stock.
Make a roux with the the second amount of butter and flour. When cooked slowly start adding the stock. Stir constantly to prevent burning. When all the stock is added, stir in the nutmeg and sherry.
When fully combined finish with the cream.
Salt to taste.
Serve with bits of shredded lobster and cracked pepper.
This is a non-traditional version of potato leek soup. The smoked salmon can be either hot smoked or traditional cold smoked. Potato and Leek Soup with Smoked Salmon 2 oz butter 2 cups sliced leek 1 clove garlic 4 cups diced potatoes smoked salmon 5 …
French Onion Soup or as it is properly known, Soupe a l’Oignon Gratinee is a very filling and comforting soup when made with time and love. Most onion soups you will eat in restaurants are just beef broth and onions topped with croutons and cheese. …
