Soups

Place 2 c watermelon chunks in medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey. Let stand 15 min. Cut remaining chunks into 1/2″ pieces; set aside. Transfer wine mix to food processor and pulse until almost smooth, about 30 sec. Return to bowl; add honeydew, cantaloupe, reserved watermelon and mint leaves. Stir…

Preheat oven to 375°. Cut off the eggplants’ “hats”. Split the eggplants the long way, and rub the cut side lightly with salt. Grease a cookie sheet generously with olive oil. Place the eggplants on the sheet, cut side down. Bake in the oven until soft (at least 20 minutes, take your time). Meanwhile, in…

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until tender, about 10 min. Add potatoes and 4 c stock. Simmer until potatoes are tender, stirring occasionally, about 30 min. Add cream and cheese and stir until the cheese melts. Puree in blender. Return to pan and thin w…

Place fish in saucepan and add onion, celery, tomatoes, wine, bay leaf, thyme, salt, peppercorns and water. Bring to boil; simmer 30 min. Strain and transfer to blender, discarding bones, leaf, thyme and peppercorns. Add shrimp, bread crumbs and 1/2 c stock. Blend thoroughly. Add mix to remaining stock. Boil and add cream. Season w…

Cook all ingredients w 2 qts water 3 hours or until tender. Cut up meat and add half to soup, reserving rest for other use. Serve w croutons. Pork 2.5 lb, Smoked Boneless ButtPeas, dried, split 1 lbOnion 1 choppedCelery 3 stalks, dicedCarrots 1 dicedBay Leaves 1Pepper 6 whole

Puree spinach w clams (plus juice). Heat w cream & milk. Season w salt, pepper and nutmeg. Top w butter and serve. Spinach 10 oz. frozen, cookedClams 2 cansHeavy Cream 1 cMilk 1 cButter 2 tNutmeg dash

Heat oil in large soup pot over med-hi heat. Add onion and carrots and saute, stirring frequently, until onion is tender, 3 min. Stir in broth, wine, pasta and beans. Cover, heat to boiling, reduce heat and simmer 15min. Stir in peas and hot pepper sauce. Simmer 5 min. Remove from heat and stir in…

Heat 1 T oil in large heavy-bottomed pot over high heat. Add onions, stirring to coat, then reduce heat to med-lo and cook, stirring frequently, until onions are a golden caramel color, 1-2 hours. Place garlic in small saucepan and cover with remaining oil. Cook, over low heat until lightly toasted and softened, about 40…

Preheat oven to 325. Melt the butter over moderately high heat in a heavy, ovenproof 8-quart pot until foam subsides. Cook the onion and garlic in the butter, adding s&p and stirring, until the onion is softened. Stir in the flour and cook, stirring, 1 min. Add wine, broth, and thyme and cook the soup…

Melt 6 T butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 min. Add all mushrooms and sauté until beginning to soften, about 4 min. Add white wine and Sherry. Boil until liquid is reduced to glaze, 6 min. Mix remaining 2T butter…