Ingredient: chicken stock

  • Polish Jewish Beet Soup

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    Polish Jewish Beet Soup
    From Tony Gruska, Farm to Table
    1. Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
    2. Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
    3. Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
    4. Sprinkle chopped dill over soup when read to serve.
  • Braised Salmon with Leeks

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    Braised Salmon with Leeks
    From Chef Cindy's Cards
    1. Cut off green tops of leeks and remove outer tough leaves.
    2. Cut off root and cut leeks in half lengthwise.
    3. Fan out the leeks and rinse well under running water.
    4. Cut leeks into very thin strips (chiffonade cut) Sauté leeks over medium heat in broth for about 5 minutes, stirring frequently.
    5. Add garlic and sauté for another minute.
    6. Add lemon juice and simmer for another 5 minutes, covered, stirring occasionally.
    7. Rub salmon with fresh lemon juice, salt and white pepper.
    8. Stir fresh tarragon, salt, and pepper into leeks, and place salmon on top of leeks.
    9. Simmer for about 3-4 minutes, covered, or until salmon is pink inside.
    10. Serve leeks topped with salmon and drizzle with juice.
    11. Saute carrots, celery and mushrooms in medium saucepan.
    12. Add chicken stock and brown rice. Cook until tender.
  • Butternut Squash Bisque with Smoked Sausage and Sage

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    Butternut Squash Bisque with Smoked Sausage and Sage
    From Chef Gigi Warshawsky
    Course Soup
    Course Soup
    1. Preheat oven to 400 degrees. Cut the butternut squash in half, seed and prick the inside a few times with a fork. Lay on a sheetpan, cut side up. Brush with a little olive oil, sprinkle with seasoned or garlic salt and pepper. Bake until tender, about 45 minutes. When cool enough to handle, scoop out the flesh and reserve. Discard peel.
    2. In a sauce pan, heat olive oil and butter. Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute. Sprinkle with flour and stir with wooden spoon for 1-2 mintues. Splash with white wine, stir to incorporate. Add the chicken stock and squash. Simmer for 20 minutes.
    3. In the meantime, cut up sausage into 1/4 inch dice or half slices. Heat a small frying pan and add butter and oil. When butter is starting to turn brown, add the sage and fry until crispy. Remove sage leaves for garnish and then saute the sausage. Reserve. Blend the soup in a blender. Blend and add to clean saucepan. Add the cream, sherry, and sausage. Adjust seasoning. Garnish with fried sage leaves, croutons or crusty bread.