BERTA'S FISH SOUP
 
4 red mullet
2 1/4 to 2 1/2 lb. Mixed seafood (e.g., scorpion fish, porgy, octopus, saltwater crayfish (scampi) squid, etc.
1/2 olive oil
2 cloves garlic
1 chili pepper
1 onion
1/2 cup dry red wine
1/2 cup sieved tomatoes
1/2 envelope saffron powder
1 small bunch parsley
4 thick slices coarse white bread
Salt and Pepper
 
 
This is a traditional Italian recipe, made with red mullet (goatfish).  You can vary your choice of seafood.  Trim and clean the goatfish, plate on a plate, sprinkle with 3-4 tbsp oil, season with salt and pepper, and leave in a cool place.  Clean and prepare all the other seafood and cut into small, bite sized pieces.  Pour the remaining oil into a large saucepan and fry the garlic clove gently in it, with the chili pepper and finely chopped onion.  Add all the fish except the goatfish and cook gently, turning once or twice for 5-10 minutes.  Add the red wine and cook until it has evaporated.  Season with salt and pepper, add half the sieved tomatoe, the saffron, finely chopped parsley and 1/2 cup hot water.  Cover and simmer for 20 minutes.
 
While cooking, select a saucepan just large enough to take the goatfish in one layer and in it fry the other whole, skinned garlic cove in 1/4 cup oil until faintly coloured.  Remove the garlic and discard, then add the remaining strained tomatoe to the flavoured oil, with a little salt and pepper, followed by the goatfish.  Cover and cook gently for 15-20 minutes,
 
When both batches of fish are ready, add the goatfish to the assorted seafood, sprinkle with chopped parsley and serve not.  Toast the bread slices in the oven.

BREAD AND TOMATOE SOUP
6 to 8 servings

1 pound very ripe fresh plum tomatoes, peeled and finely chopped, juices reserved
1 can (16 ounces) Italian peeled tomatoes, chopped, juices reserved
1 pound stale, white or dark Tuscan or other peasant bread, cut in small dice
4 cups Chicken Stock
5 garlic cloves
1 medium leek, white and tender, green only, finely chopped
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil, plus more for serving
Salt and freshly ground black pepper
6 to 8 fresh basil leaves

In a large, heavy, nonreactive saucepan or flameproof casserole, stir together the fresh and canned tomatoes, bread, stock, garlic, leek, onion, red pepper and the 1/2 cup of oil. Cover and simmer over very low heat, stirring occasionally, for 1 hour. Remove from the heat and set aside, covered, for 1 hour. Remove and discard the garlic cloves. Stir well to break up all the bread. Ladle the soup into serving bowls, sprinkle a little oil on top, season with salt and black pepper and garnish with the basil.

CHICKEN AND MACARONI SOUP WITH TOMATOES
6 Servings

1 tbsp olive oil
2 large garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried thyme
4 ounces smoked ham, cut into 1/2 inch cubes
2 tbsp tomato paste
5 cups chicken stock
1 cup dry white wine
2 large boneless chicken breast halves
1 cup chopped, drained Italian plum tomatoes
8 large pieces oil-packed sun-dried tomatoes (about 2 ounces)
1 cup elbow pasta, cooked
1/2 cup chopped parsley
1/2 cup freshly grated Parmesan cheese (about 1 ounce)


Heat oil in heavy large pot over medium heat. Add garlic, basil and thyme and sauté until fragrant, about 1 minute. Mix in ham and tomato paste. Add stock and wine and bring to a simmer. Add chicken, cover pot and simmer until chicken is just cooked through, about 15 minutes.

Using tongs, transfer chicken to plate and cool. Add chopped tomatoes and sun-dried tomatoes to soup and simmer 5 minutes. Remove skin from chicken; cut chicken crosswise into thin slices. (Can be made 1 day ahead. Cover soup and chicken separately and refrigerate. Bring soup just to a simmer before continuing.) Add pasta and chicken to soup and cook until just heated through, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Garnish with parsley and cheese and serve.

CREAM OF GARLIC SOUP

3 ounces garlic cloves, peeled (about 3/4 cup)
3 tbsp olive oil
2 1/2 cups chicken stock
1 cup dry white wine
2 1/2 cups milk (do not use low fat or non-fat)
1 cup whipping cream
1 4 ounce russet potato, peeled, coarsely chopped


Blend garlic in processor to coarse paste, stopping occasionally to scrape down sides of bowl. Heat oil in heavy, large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine and bring to a boil. Reduce heat and simmer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree soup in blender in batches. Return to saucepan and bring to a simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.) If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve.

CURRIED SALMON SOUP
Fresh flavors and subtle spicing characterize this Thai-style dish.
4 Servings

2 tsp curry powder
2 cups chicken stock
2 cups water
1/2 small onion, thinly sliced
1 tbs finely chopped peeled fresh ginger
1 garlic clove, chopped
1 fresh cilantro sprig
1 fresh basil sprig or 1/4 tsp dried
Pinch of dried crushed red pepper
1 cup thinly sliced tender inner bok choy leaves
12 snow peas, trimmed, cut diagonally into 1/2 inch wide strips
12 ounces skinless salmon fillet or boned salmon steak, cut into 1 inch pieces
1/2 cup lightly packed watercress leaves (about 1/2 bunch)
2 tbsp cilantro leaves
1 tbsp fish sauce (nam pla)


Stir curry powder in heavy large saucepan over low heat until fragrant, about 30 seconds. Add stock and next 7 ingredients and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Strain stock, discarding solids. Return stock to same saucepan. Add bok choy and snow peas; cover and cook over low heat 3 minutes. Add salmon; cover and cook until opaque, about 3 minutes. Stir in watercress, cilantro leaves and fish sauce. Season to taste with salt. Ladle soup into bowls.

HERB AND VEGETABLE SOUP WITH SCAMPI
Scampi in brodetto
4 Servings

8 fresh or frozen scampi, peeled and deveined
1/2 medium onion, diced
2 cloves garlic, crushed
2 leeks, washed and chopped (white parts only)
2 tbsp olive oil
4 fillets of anchovy, rinsed and mashed
1 cup dry white wine
2 cups cold water
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf, crushed
1 cup fish stock
2 hearts of Boston lettuce, washed and julienned
kosher salt
freshly ground black pepper
2 tbsp finely chopped fresh parsley


Rinse the scampi under cold running water and set aside to drain.

In a medium-sized pot over medium heat, sauté the onion, garlic and leeks in the oil for 2-3 minutes, until soft and transparent. Stir in the anchovies. Stir in the wine and simmer the mixture for approx. 2 minutes.

Add the water and blend. Season with parsley, thyme and bay leaf. Stir in the fish stock and bring the contents of the pot to a boil.

Add the scampi and the hearts of lettuce. Reduce the heat and simmer for approx. 3 minutes. Season with salt and pepper, to taste.

Ladle the soup into individual soup bowls, 2 scampi per bowl. Sprinkle with parsley and serve immediately.

ONION SOUP WITH RACLETTE CHEESE CROUTONS
4 Servings

2 tbsp unsalted butter
5 medium onions, thinly sliced (about 10 cups)
6 cups chicken stock
1 1/2 cups fruity white wine
4 slices crusty French bread
4 ounces raclette cheese, sliced


Melt butter in a heavy large Dutch oven over medium high heat. Add onions and cook until soft and golden, stirring frequently, about 20 minutes. Add stock and simmer 30 minutes. Add wine and simmer 8 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a boil before continuing.)

Preheat broiler. Place bread on broiler pan and toast lightly on both sides. Cover each piece of toast with raclette cheese. Return to broiler and cook until cheese bubbles. Place 1 piece of toast in each of 4 shallow soup bowls. Spoon soup over croutons and serve.

SPINACH FENNEL SOUP
Makes about 8 cups, serving 6 to 8

2 pounds fennel bulb (sometimes called
anise, chopped), about 5 cups
1 onion, chopped
2 tbsp olive oil
2 cups chicken broth
2 cups water
1 tsp fennel seeds
3/4 pound spinach (about 1 bunch),
coarse stems discarded and the
leaves washed well and drained


In a heavy pot, cook the fennel bulb and the onion in the oil, covered, over moderately low heat, stirring occasionally, for 10 minutes, add the broth, the water and the fennel seeds and simmer the mixture, covered, for 10 to 15 minutes, or until the fennel bulb is tender. Stir in the spinach and simmer the soup for 1 minute, or until the spinach is wilted. In a blender or food processor puree the soup in batches. The soup may be served hot or chilled.

SHALLOT AND STILTON SOUP
Serves 8

1 cup finely chopped shallots
1/2 stick (1/4 cup) unsalted butter
1 garlic clove, minced
3 2/3 cups chicken broth
3 2/3 cups beef broth
3/4 tsp dried green peppercorns, crushed with a mortar and pestle, plus additional for garnish
1/4 tsp black pepper
1/8 tsp white pepper
A dash of Tobasco
1 2/3 cups fresh bread crumbs
1 cup hevy cream
1/3 cup crumbled Stilton plus additional for garnish
1 tbsp sour cream at room temperature for garnish
Chopped pistachio nuts for garnish
Chopped fresh chives for garnish

In a large pot, cook the shallots in the butter over moderate heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. Stir in the broths, bring the mixture to a boil, and simmer it, uncovered, for 15 minutes. Stir in 3/4 tsp of the green peppercorns, the black pepper, the white pepper, the Tabasco, and the bread crumbs and simmer the mixture, uncovered for 15 minutes. Stir in the heavy cream and 1/3 cup of the Stilton, and stir the mixture until the cheese is melted. Remove the pot from the heat and let the soup cool slightly. Ladle the soup into 8 bowls and garnish it with the sour cream, the additional peppercorns, the additional Stilton, the pistachio nuts and the chives.

TOMATO BISQUE WITH CURRIED CROUTONS
Makes about 3 cups, serving 2

1 tsp curry powder
1 1/2 tbsp unsalted butter
2 slices of homemade-type white bread, crusts discarded
and the bread cut into 1/2 inch cubes
1 small onion, chopped fine
1 tbsp vegetable oil
1 small garlic clove, minced
2 cups drained canned plum tomatoes, seeded and
chopped (about one 28 ounce can)
1 1/2 cups wateer
1/2 cup heavy cream
Cayenne to taste
1/3 cup thinly sliced scallion greens


In a small heavy skillet cook the curry powder in the butter over moderately low heat, stirring for 1 minute, add salt to taste and the bread cubes, stirring to coat the bread with the curry mixture and cook the croutons over moderate heat, stirring, until they are browned.

In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is soft, add the garlic, and cook the mixture, stirring, for 1 minute. Add the tomatoes and the water, simmer the mixture, stirring occasionally, for 15 minutes, and stir in the cream. Puree 1 cup of the bisque in a blender, return it to the pan, and add the cayenne, the scallion, and salt to taste. Heat the bisque over moderate heat, stirring until it is hot. Divide between 2 soup plates and top with the croutons.

Serve with a handful of croutons in the centre.