This month we bring you two incredible soups that are very
different in ingredients and style but each will win a place in your
The first is Cauliflower Bisque with Seared Scallops, this soup makes a elegant statement as a first
course and involves two basic steps; cooking then pureeing the soup ingredients
and searing the scallops. As
pleasing to the eyes as it is delicious, this is definitely a keeper.
Cauliflower Bisque with Seared Scallops
- 1 Tablespoon butter
- 2 cups
- 2 cups gf chicken stock
- Kosher salt
and fresh ground pepper to taste
- 1 Tablespoon
- 4 large or 8
medium sea scallops
chives for garnish
butter in a heavy saucepan. Add
onion and cook until onion is soft, but not brown. Add cauliflower and stock and simmer for
15 minutes, or until cauliflower is soft.
Remove from heat and let cool.
Puree in a blender. Return
to the saucepan and keep warm on lowest heat.
Heat a small
skillet over high heat. Add oil and
heat until hot. Season the scallops
with salt and pepper then add to skillet and sear for about 2 minutes per side
or until golden brown.
bisque into soup bowls and place 1 or 2 scallops in the center of the bowl. Garnish with chives and serve.
soup is a medley of seafood and vegetables in a fabulous broth with a hint of
miso. This soup is fantastic and
gloriously fat-free and good for you, so eat up!
Seafood Soup with Bok Choy
- 1 cup cilantro, chopped
- 2 cloves
- 2 teaspoons
- 1 cup dry white wine
- 3 carrots,
Tablespoons olive oil
- 4 green
- 1lb mussels,
beards trimmed and open mussels discarded
- 1/2 lb
medium sized shrimp, shelled and deveined
- 1 lb
halibut, cod or other firm white fish, cut into 1" pieces
- 6 cups gf chicken stock
- 2/3 cup
- 6 leaves of bok choy, sliced
teaspoon red pepper flakes
Tablespoons gf miso
Tablespoons gf soy sauce
- 6 oz rice
garlic and add to the chopped cilantro on a cutting board. Add salt and press together with the
side of a chef knife until the garlic's juices blend with the cilantro and it
almost forms a paste.
the wine and add the saffron, stirring to blend.
carrots in a saucepan of boiling water and cook until just fork tender. Drain and set aside.
In the same
saucepan, heat oil over medium heat and when hot, add green onions; cooking
until soft. Add wine and simmer
until liquid is reduced to 1 Tablespoon.
Add mussels with 1 cup of the stock, reduce heat to simmer, cover and
cook for about 2 minutes or until mussel open. Add shrimp, fish, remaining stock, bok choy, carrots, peas, rice
noodles, red pepper flakes, miso and soy sauce and continue to simmer until
fish is cooked through and noodles are soft, about 2 minutes. Season lightly with
salt and pepper. Transfer
soup into soup bowls and top each with a generous spoonful of garlic cilantro
- Chef Yvonne