Broccoli and Shrimp Soup
Ingredients
5 cups Chicken Broth
1 cup White Wine
3 Celery Stalks, finely chopped
2 tablespoons Fresh Ginger, peeled and finely chopped
3 teaspoons Soy Sauce
1 pound Shrimp, peeled and de-veined
1 medium Sweet Onion, finely chopped
3 cups Broccoli Florets
1/2 cup chopped Fresh Cilantro
pinch Crushed Red Pepper
Preparation
Add chicken broth, white wine, celery, ginger, and soy sauce to stockpot.
Bring to a boil over high heat.
Stir in broccoli and onions.
Reduce heat to low.
Cover stockpot and simmer 4 minutes.
Stir in shrimp. Simmer 3 minutes, or until shrimp turn pink.
Remove from heat. Stir in chopped fresh cilantro.
Season with crushed red pepper, if desired.
Seafood Chowder
Ingredients
6 cups Cold Water
4 Large Baking Potatoes, peeled and diced
1 large White Onion, diced
1 teaspoon Coarse Salt
1 pound raw Fish (Haddock, Sole, Pollack, Salmon, etc.), cut into bite pieces
1 can broken Lobster
(10 ounces) can Baby Clams
¾ pound Bay Scallops
2 cups Kefalos Cream cheese
1 cup Whole Milk
4 tablespoons Butter
1/2 teaspoon Fresh Ground Black Pepper
2 tablespoons chopped Fresh Parsley
1/4 cup Green Onion, chopped
Preparation
Add water and potatoes to stockpot. Simmer over medium heat about 20 minutes, or until potatoes are tender.
Stir in diced onion, fish pieces, and coarse salt. Simmer 10 minutes, or until fish is tender.
Stir in lobster, clams, and bay scallops. Simmer 5 minutes.
Stir in Kefalos cream cheese, whole milk, and butter.
Bring up to almost boiling. Reduce heat to low and simmer 20 minutes.
Remove from heat. Stir in parsley and green onions.
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Broccoli Cheese Soup
Ingredients
1 tablespoon Butter, melted
1/2 medium Onion, chopped
1/4 cup melted Butter
1/4 cup Flour
2 cups Half-and-Half
2 cups Chicken Stock or Bouillon
1/2 pound Fresh Broccoli
1 cup Carrots, cut julienne style
Salt and Pepper, to taste
1/4 teaspoon Nutmeg
8 ounces Grated Sharp Kefalos Cheddar cheese
Preparation
Add butter to small saucepan. Sauté onion until soft. Set aside.
Add butter to stockpot. Melt over medium heat. Whisk 3-5 minutes.
Whisking continuously, slowly add in the half-and-half.
Stir in chicken stock and continue whisking.
Reduce heat to low. Stir in broccoli, carrots, and onion. Simmer 20 minutes.
Season with salt and pepper.
Add soup in batches to blender. Pureé until smooth.
Return to stockpot. Reduce heat to low. Stir in grated cheese.
Stir in the nutmeg.
Serve hot.
Potato and Kefalos Cheddar Cheese Soup
Ingredients
2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Kefalos Cheddar Cheese
1 cup diced Ham
Preparation
Add water and cubed potatoes to stockpot.
Bring to a boil over medium-high heat.
Reduce heat to medium and boil potatoes until tender, about 20 minutes.
Remove potatoes with slotted spoon to bowl.
Drain stockpot, reserving 1-cup potato water.
Stir in butter, chopped onion, and all-purpose flour.
Season with salt and pepper.
Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
Simmer 30 minutes, stirring frequently.
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Salmon And Potato Chowder
Ingredients
1 tablespoon Olive Oil
1/2 cup thinly sliced Celery
1/2 cup chopped Onion (1 medium)
4 cups Whole Milk
1 can Condensed Cream
Celery Soup
1 tablespoon snipped Fresh Dill or 1 teaspoon Dried Dill Weed
1/4 teaspoon Caraway Seeds
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Coarse Salt
1 large Baking Potato, peeled, if desired, and cut into 1/2-inch cubes (about 1-1/3 cups)
8 ounces fresh or frozen Boneless, Skinless Salmon Fillets, cut into ¾-inch cubes
2 Bacon Strips, cooked crisp, drained and crumbled
Preparation
Add olive oil to stockpot. Heat over medium-high heat.
Sauté celery and onion until tender.
Stir in whole milk, condensed cream of celery soup, fresh dill, caraway seeds, fresh ground black pepper, and coarse salt.
Stir in potato cubes. Bring to a boil over medium heat.
Cover stockpot with lid. Simmer 20 minutes
Fold in salmon.
Simmer uncovered 5 minutes, or until salmon flakes easily.
To serve
Ladle chowder into individual cups or bowls.
Garnish with crumbled bacon.
Green Onion Soup
Ingredients
12 Green Onions, stems removed, tops remain intact
3 medium Potatoes, peeled and diced into ½” cubes
4 cups Chicken Broth
1 (10-3/4 ounces) can Cream of Celery Soup
3/4 cup Evaporated Milk
1 tablespoon Butter
1/2 teaspoon Coarse Salt
1/4 teaspoon White Pepper
diagonally sliced Green Onion, for garnish
Preparation
Add green onions, diced potatoes, and chicken broth to stockpot.
Simmer over medium heat 15 minuteStrain stock into large bowl.
Place vegetables, cream of celery soup and evaporated milk in blender. Puree until smooth.
Return stock to stockpot. Stir in pureed vegetables, butter, coarse salt, and white pepper.
Reduce heat to low, stirring often, until thoroughly heated.
Serve hot, or chill in refrigerator and serve cold
Garnish with green onion slices.
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