- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
May 2016 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Category Archives: Soup
Healthy vegetable soup, great for summer Months!
Prep Time : 20min
Cook Time : 20min
Ready Time : 40
Servings : 6 Bowl
2 Celery Root ( peeled and sliced into small cubes)
6-7 small size carrots ( peeled and cut into small strips)
1 small Onion ( peeled and chopped)
2 Small Potatoes ( peeled and cut into small pieces)
4-5 cups of Chicken Stock
1/4 cup of Heavy cream ( or if you are on Diet use light milk instead)
Salt and Pepper to taste
2 tbsp of butter
4 slices of French Bread( cut into small pieces )
2-3 leafs fresh Basil (chopped)
First melt the butter and saute the onions on a deep bowl.
Peel carrots and cut them into small pieces.
Peel the Celery Root and cut it into cubes.
Peel the potatoes and slice them into small pieces. Place all the cut vegetables into the pot with the sauteed onions.
Add the Chicken Stock to the vegetable mix and boil in low-medium heat until the vegetables are melting approximately for 20-25 min.
Add the cream into the mixture and blend with a blender until it becomes creamy.
After mixing with the cream add salt and peper to taste into the soup mixture and boil for few more minutes.
Prepare the bread slices and drizzle with olive oil. Place them on a flat tray and broil for few minutes until they are golden color. Meanwhile clean and chopp basil to garnish.
Place the soup on a small bowl. Decorate with bread croutons and basil slices last.
Bouillabaisse is the fish lovers favorite soup and is from Marsailles Southern France. It is a combination of the fresh fish filets with some shellfish i.e. shrimp, mussels and some vegetables. I have created my own recipe and it is a simplified version of the regular Bouillabaisse recipe. I hope you will enjoy it too!
For the Soup:
(***All the fish ingredients can be altered according to what type of fish or shellfish you like, only important note is that the fish fillet that I enjoyed using each time is a white fish i.e. Halibut, red fish, grouper and as shellfish I like to use shrimp, and mussels but not too crazy about scallops, so please use the ones that you like with this recipe.)1 1/2 cup small colorful potatoes ( aprx. 10 of them or fingerling potatoes/washed and no need to peel!) 14 oz./or 2 medium size filet of White Fish ( Halibut is very fresh right now it is the season, or grouper, sea bass can be a good choise too) prepared ( cleaned, and cut into 2 inch strips) 4 scallops 6 large shrimp ( peeled and cleaned) 8 black fresh mussels ( optional/ washed, brushed and cleaned) 3 garlic ( peeled and crushed) 3 tbsp Olive Oil 1/3 cup white wine 5 medium size tomatoes ( peeled and chopped) Salt to taste 2 tbsp chopped Basil 2 tbsp chopped chives 1 1/2 tbsp of Cream ( heavy Cream or optional Milk)
Prep Time : 25min Cook Time : 40min
Ready Time : 65 min
Servings : 6 servings
Clean the fish and prepare it into strips or medium size chunks.
Wash the potatoes.
Peel and wash tomatoes. Place 3 tbs olive oil on a small pan and add 3 crashed garlic cloves. After sauteing add the tomatoes and wine, salt and pepper as well. On low medium heat boil the sauce slowly until everything is well cooked for about 10-15min add the 1 1/2 tbsp heavy cream as well ( or fat free milk if you are dieting!).
On a deep dish (that can be used in the oven), place the fish fillet, along with the potatoes. (Note: Do not place the shellfish, we are going to add the shellfish at the last 10 minutes to avoid overcooking of the shellfish!)
Pour the tomato sauce on top of the fish. Add the basil as well and place in the oven at 350F.
Bake the fish for 20 minutes and add the shellfish by mixing in to blend with the sauce, (shrimp, mussels, and scallops) for about 10-15minutes more.
After it is cooked, place some more fresh basil on top of the dish.
Serve on an individual deep dish with chives!