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This month we bring you two incredible soups that are very different in ingredients and style but each will win a place in your 'favorites' file.

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

Serves 4

• 1 Tablespoon butter
  
• 1/2 onion, sliced
  
• 2 cups cauliflower florets
  
• 2 cups gf chicken stock
  
• Kosher salt and fresh ground pepper to taste
  
• 1 Tablespoon olive oil
  
• 4 large or 8 medium sea scallops
  
• Chopped chives for garnish

Melt the 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.

Divide the bisque into soup bowls and place 1 or 2 scallops in the center of the bowl. Garnish with chives and serve.

The second 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

Serves 4

• 1 cup cilantro, chopped
  
• 2 cloves garlic
  
• 2 teaspoons kosher salt
  
• 1 cup dry white wine
  
• 1/4 teaspoon saffron
  
• 3 carrots, thinly sliced
  
• 3 Tablespoons olive oil
  
• 4 green onions, sliced
  
• 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 frozen peas
  
• 6 leaves of bok choy, sliced
  
• 1/2 teaspoon red pepper flakes
  
• 2 Tablespoons gf miso
  
• 2 Tablespoons gf soy sauce
  
• 6 oz rice noodles

Mince the 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.

Measure out the wine and add the saffron, stirring to blend.

Place the 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 mixture. Serve.

- Chef Yvonne

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