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 […]

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 […]

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 […]