2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 11/2 to 2 pounds
12 medium-size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot salt and freshly ground black
pepper to taste
1/2 teaspoon fresh lemon juice
1. Combine the white wine, bay leaf, onion, garlic and celery in a large
stock pot over medium heat. Biol. Add the lobster, cover the pot and steam
for 10 minutes. Remove the lobster, set aside and cool.
2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes.
Remove the shrimps with tongs, set aside and cool.
3. Add the mussels, cover the pot and steam until they open, about 5 minutes.
Remove the mussels with the tongs, extract the meat and discard the shells.
4. Add 2 cups of water to the liquid in the pot, bring to a boil and add
the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops
with the tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps,
reserving the shells. Chop the meat into bite-size pieces, cover and set
6. Return the lobster and shrimp shells to the broth and add 2 more cups
of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain
the broth and return it to the pot. Discard shells.
7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs
and simmer until mixture thickens slightly, about 5 minutes. Add the seafood
and simmer for 2 minutes. Stir in the spinach and carrots and simmer another
2 minutes to just wilt the spinach. Season with salt, pepper, and lemon
juice. Serve hot.
Yield: 6 Servings
Soup Kitchen International
Serves 6 to 8
6 Cups turkey stock:
1 Small fresh turkey
1 large onion, cut in half
2 Carrots, cut into 1-inch pieces
2 sticks celery, cut into 1 inch pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
(Place all ingredients in stock pot and fill with cold water until turkey
is just covered. Bring to a boil and simmer for 11/2 hours until turkey
is cooked. Remove turkey. When cool enough to handle, debone, and return
bones to stock pot, reserving meat. Discard skin. Cover and continue cooking
for another 21/2 to 3 hours. Strain.)
3 Tablespoons olive oil
2 large red onions, finely diced
8 cloves garlic, minced
1 Stalk celery, diced
1 large carrot, diced
2 medium-sized cooked potatoes,
peeled and mashed slightly
3 tablespoons chili powder
3 tablespoons chipotle puree (available
at the Kitchen-Market, 218 Eighth Ave.
near 22nd Street.)
2 tablespoons ground cumin
1 tablespoon Spanish paprika
1/2 teaspoon cinnamon
3 cups cooked kidney beans
1 green pepper, diced
1/2 red pepper, diced
1/4 cup red wine
1 tablespoon chopped cilantro
2 cups coarsely chopped fresh mustard greens
1 cup corn
1 teaspoon wine vinegar
Salt and freshly ground black pepper
Tabasco sauce (optional)
1 tablespoon lemon juice (optional)
Garnishes: fresh guacamole, low-fat sour cream mixed with yogurt, chopped
scallion and cilantro, grated cheddar cheese, thinly sliced red onion, chopped
Heat oil in a soup pot. Add onions and garlic, sautéing until onions
are translucent. Add celery, carrot, and potatoes. Sweat over medium heat
for 30 minutes, until the vegetables are soft, stirring occasionally.
Add chili powder, chipotle, cumin, paprika, and cinnamon, cooking over low
heat for 10 minutes and stirring occasionally. Add tomatoes, 6 cups stock,
beans, peppers, wine, and cilantro, simmering for 35 to 40 minutes. Add
turkey, mustard greens, corn, and vinegar. Cook for 15 minutes.
Season to taste with salt, pepper, Tabasco, and lemon. Serve with 1 or