Edible Buffalo Winter 2010 : Page 20
cooking fresh Fancy Cheese Soup Garnished with Green and Red Grapes 3 tablespoons of butter 1 small shallot, finely chopped 2 oz. Roquefort cheese, cubed 2 oz. Camembert cheese, cubed 3 oz. Port-Salut cheese, cubed 4 oz. Monterey Jack or Muenster cheese, cubed 4 oz. Gruyere cheese, cubed 4 oz. parmesan cheese, finely grated ¼ cup white wine 2 cups whole milk 1 cup crème fraiche ¼ lb. seedless green grapes cut in half ¼ lb. seedless red grapes cut in half Pepper, freshly ground Fennel, Onion, and Ham Soup 1/3 cup olive oil + 1 tablespoon for frying the ham 3 big green onions, chopped 1 lb. of uncured ham cut in small cubes 8 oz. of fennel bulb, trimmed, cored and thinly sliced 1 medium size potato cut in small cubes Zest of 1 lime Juice of 2 large limes 7 parsley sprigs, finely chopped 4 cups vegetable or chicken stock 1 cube of chicken bouillon Salt & Pepper Herb Mixture to Garnish 2 garlic cloves, finely chopped Zest of 1 lime 4 tablespoons of cilantro, very finely chopped Heat the oil in a soup pot, add onions and cook until soft. Add the fennel, potato, lime zest, and parsley. Sauté, and when the fennel begins to soften pour in the stock. Add the chicken bouillon cube and bring to a boil over high heat and cover. Reduce the heat to medium high and let simmer for about 15 to 20 minutes until all of the ingredients are tender. Meanwhile, chop the garnish ingredients and mix them together. Set aside. Fry the ham cubes in the tablespoon of olive oil in another soup pot. Blend the soup, and pass it through a sieve directly into the pot and bring to a simmer for an additional 5 minutes. Add the lime juice little by little, tasting until a strong but pleasant lime flavor emerges. Add salt and pepper if needed. Garnish with the herb mixture and serve immediately. Yields 4-6 servings. Melt the butter in a soup pot over medium-low heat. Add the shallot and sauté until soft and translucent. Add the cubed cheeses except the parmesan, and allow them to melt while stirring. Add the wine and the milk. Now add the parmesan cheese. Bring to a boil. Transfer it into the blender, allow it to cool for about 5 minutes and mix well until smooth. Return it to the soup pot and bring to a boil once more. Remove entirely from the heat before adding the crème fraiche and mix it well with a balloon whisk. Add pepper. Serve immediately and garnish the soup with the halved grapes. Yields 4-6 servings. 20 EDIBLE BUFFALO | WINTER 2010
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