• Chicken Stock 1 gal
• Onions large diced 1/2 lb
• Celery large diced 1/2 lb
• Potatoes large diced 1/2 lb
• Cauliflower diced 2 lb
• Flour 8 oz
• Salt & Pepper to taste
• Thyme leaves to taste
• Butter 3 oz
• Heavy cream 4 oz
• other options (broccoli, asparagus, carrots, zucchini)

Preparation:

1. Heat the butter and sweat off the onions and celery, add little thyme.
2. Add the flour, mix well. Add half of the chicken stock, bring to quick boil while stirring.
3. Add the other half of the stock, add the cauliflower and potatoes.
4. Bring to the boiling point, then allow to simmer for 1 hour.
5. Blitz to a pulp and pass through a chinoises.
6. Add heavy cream, correct the seasoning.
7. At service: Add some blanched cauliflower to the soup.

The post <strong>Cream Soup appeared first on Cooking ABCD.

• 8 oz 250g Barley
• 10 oz 300g Onion, Cut brunoise
• 5 oz 150g Carrot, cut brunoise
• 5 oz 150g White turnip, cut brunoise
• 2 oz 60g Butter or chicken fat
• 5 qt 5L Chicken stock
• 2 lb 1 kg Mushrooms, diced
• 4 oz 125g Butter or chicken fat
• to taste Salt
• to taste White Pepper

Preparation:

1. Cook the barley in boiling water until tender. Drain.
2. In a heavy saucepot or stockpot, sweat the vegetables in the fat until they are about half-cooked. Do not let them brown.
3. Add the chicken stock. Bring to a boil. Reduce heat and simmer until the vegetables are just tender.
4. While the soup is simmering, sauté the mushrooms briefly in fat without letting them brown.
5. Add the mushrooms and the drained, cooked barley to the soup. Simmer another 5 minutes.
6. Degrease the soup. Season to taste with salt and pepper.

The post <strong> Mushroom Barley Soup appeared first on Cooking ABCD.

• 1 Gal 4 Liter Water
• 8 fl oz 250ml White vinegar, wine vinegar or lemon juice
• 8 oz 250g Onions, sliced
• 4 oz 125g Celery, sliced
• 4 oz 125g Carrots, sliced
• 2 oz 60g Salt
• 1/4 tsp 2ml Peppercorns, crushed
• 1 1 Bay Leaf
• 1/4 tsp 1ml Dried Thyme
• 10-12 10-12 Parsley stems

Procedure:

• Combine all ingredients in a stockpot or saucepot and bring to boil.
• Reduce heat and simmer 30 minutes
• Strain and cool.

The post <strong>Court Bouillion for Fish appeared first on Cooking ABCD.

• Green Split Peas ( Bags of 1lbs) 2 bags
• Chicken Stock 1 gal
• Choppen Onions 1/2 Lbs
• Small diced Carottes 1/2 Lbs
• Small diced Potatoes 1/2 Lbs
• Small diced Chicken 1 Lbs
• Season to taste Sea Salt, Black Pepper, Thyme

Preparation:

• Bring to boil the Chicken stock, onions,green split peas and seasoning
• Boil until the peas can be squeezed
• Turn of stove for approx 30 minutes
• Then add the carottes, potatoes, chicken
• Simmer until a desired creamy consitency is reached
• Taste and season to taste

The post Green Split Peas Soup appeared first on Cooking ABCD.

• Red Bean 5 Bags
• Lighly flavored beef stock 5 gall
• Diced Carrotes 3 Lbs
• Diced Onions 2 Lbs
• Diced Celery 3 Lbs
• Diced Chourico 8 Lbs
• Toamato Paste # 10 1/2 Tin
• Oregano, Thyme, Majoram 1/2 Cup each
• Chopped Garlic 3 Tbsp
• Salt /Black Pepper To taste
• Tinned tomato # 10 1
• Beurre manie 2 Lbs

Preparation : yield 5 Gallons

• Cook the Red beans in the beef stock until cooked
• in another pot sweat the onions, carrottes, celery, chourico
• Season lightly, add the herbs tomato and the chopped tomato, cook for 10 minutes, stir all the while
• Gradually add the beans and stock mixture,
• Continue stirring and bring to a simmer, then remove from the heat.
• In another pot, gradually add 4 ladles of the soup stock with the beurre manie.
• Mix well to ensure smooth paste, then you can wisk the roux little by little into the soup
• Bring the soup back to a simmer for 20 minutes and adjust the seasoning.

Other great Soup : Fish Chowder

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The post Red Bean Soup appeared first on Cooking ABCD.

• 1 Large Porgy Heads
• 2 Gallons of Water
• Carrots, Celery, Onions

The post Bermuda Fish Chowder appeared first on Cooking ABCD.