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LA SOIREE
D’ASIE / Asparagus Soup with Crab
- 2 liter fresh water
- 1/2 whole chicken
- 2 cans green asparagus drained
- 1 can crab meat drained
- 2 tablespoons salt
- 1 drop of black pepper
- 4 tablespoons corn starch |
To make chicken broth, place half
a chicken in soup pot with water. Boil for half an hour, skimming the foam off the top.
In large soup pot place 32 oz. of chicken stock. Add to the stock asparagus, crab meat,
salt and sugar.
Add water to corn starch and make a paste. Add about three tablespoons of corn starch
paste to the soup. Stir constantly and add more if needed to thicken soup. Add black
pepper to taste.
Serve piping hot.
Chef: Rosalie N’Guye
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LA CARAVELLE / Billibi Mussel Soup
Yield : 6 servings
- 1/2 stick butter
- 6 shallots, peeled and thinly sliced
- 4 celery stalks, cut into 1/2 slices (reserve leaves for garnish)
- 1 clove of garlic, peeled and cut in half
pinch of kosher salt
- 1/2 tsp freshly cracked black pepper
- 5 pounds mussels, scrubbed well, and de-bearded, if necessary
- 1 bouquet garni (2 sprigs of parsley, 1 sprig of thyme and 1 bay leaf tied with kitchen
string)
- 3 1/4 cups white wine
- 6 1/3 cups cream
- 4 1/4 cups milk
a generous pinch of saffron |
1) Melt butter in a large sauce
pot over medium heat.
2) Add the shallots, celery, garlic, salt and pepper, and saute until celery and garlic
are just soft.
3) Add mussels and bouquet garni, increase heat.
4) When hot, add the wine and cover pot.
5) Cook until the mussels open, 3-5 minutes.
6) Remove half of the mussels to a bowl and reserve.
7) Reduce heat to simmer, add the cream, milk, and saffron, and simmer for 15 minutes.
Meanwhile, remove the meat from the reserved mussels, reserving meat and shells
separately. Discard shells.
8) Strain soup into warm serving bowls (discard the over cooked mussels), divide reserved
mussels evenly, and garnish with celery leaves.
Chef : Cyril Renaud |
CAPSOUTO FRERES / Potato & Leek Soup
8 Servings, 8 oz.
- 1/2 carrots - diced.
- 1 1/4 onions - diced.
- 2 1/2 garlic cloves - crushed.
- 1 sachet: thyme, black pepper and bay leaf.
- 1 (about 1 lb.) Idaho potato - peeled and diced.
- 1 bunch of leeks - washed and chopped.
- 1/2 cup white wine.
- 1 qt chichen stock. |
1) Sweat carrots, onions, garlic,
leeks and sachet.
2) Deglaze with white wine. Reduce till almost dry.
3) Add chicken stock and potato. Cover.
4) Cook till leeks and potatoes are soft (about 30-40 minutes).
5) Blend.
6) Season with salt and pepper. |
PAYARD /
Soupe de Châtaignes
Pour deux personnes
- 1 oignon
- 1 branche de céleri émincée
- 1 petit poireau, émincé
- 5 champignons de Paris, émincés
- 1 sac de châtaignes surgelées
- 1 bouquet garni (feuilles de poireaux, 1 brin de thym, 1 brin de romarin, 3 brins de
persil)
- 1 oz. beurre
- 1 qt de bouillon de poulet
- sel |
Dans le beurre, faire revenir à
feu doux durant 5 minutes : l’oignon, le céleri, le poireau et les champignons.
Ajouter le bouquet garni, les châtaignes surgelées et faire revenir 5 minutes. Ajouter
le bouillon de poulet, porter à ébulition et faire mijoter pendant 15 minutes. Retirer
le bouquet garni, mixer et assaisonner.
Pour rendre la soupe plus onctueuse et riche, ajouter 5 minutes avant la fin de la cuisson
1 oz. de crème double.
Pour garnir la soupe :
Cuire séparément quatre châtaignes dans le bouillon de poulet, couvrir et réduire.
Vous pouvez également acheter une cuisse de canard confite et la couper en lamelles.
Bon appétit !
Executive Chef Philippe Bertineau
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