Fiddlehead Soup
16 Servings
4 pounds fresh fiddleheads
3 cups chopped onion
2 cups vegetable or chicken broth *
1/4 cup butter
1/2 cup all-purpose flour
1 tablespoon salt
4 pinches ground black pepper
5 cups vegetable or chicken broth*
4 cups homogenized milk **
2 cups plain yogurt
2 tablespoons lemon juice
Dollops of sour cream – optional
Directions
1. Place fiddleheads and onion in a saucepan with 2 [...]
Cajun Seafood Gumbo with Acadian Influence
Seafood Gumbo
Serves 20 as an appetizer, 10 as an entrée.
Can be served as a thick soup or, over rice, as an entrée. I use shrimp, oysters, scallops, lobster, crab – whatever I can get in whatever amounts I can afford at the time. If andouille sausage is not available, use your favourite spiced sausage.
Garlic toast [...]
Creamy Carrot Ginger Soup
Carrot Ginger Soup
(David’s favourite – Yield: 8 Servings)
1/4 c Butter
2 md Onions; chopped
2 tb Grated peeled fresh ginger root
(I recently discovered prepared bottled ginger root in the supermarket. Seems to takes more of it but eliminates root fibers.)
1 1/2 lb Carrots; peeled and thinly sliced
6 c Chicken stock
1/2 ts Salt
1/2 ts Black pepper
1. In 4 [...]