CLASSIC CHICKEN CRAB AND SHRIMP

CONSUMMÉ BISQUE
THIN SOUP THICK SOUP

Ingredients Ingredients
•1 cooked chicken carcass, skin and fat removed 1 •3 tablespoons unsalted butter
medium onion, skin on, halved •2 tablespoons chopped green onion
•1 large carrot, roughly chopped 1 stalk celery, roughly
chopped •2 tablespoons chopped celery
•1 clove garlic, unpeeled sprigs fresh tarragon •3 tablespoons all-purpose flour
•5 sprigs flat-leaf parsley, leaves and stalks •2 1/2 cups milk
•1 bay leaf •1/2 teaspoon freshly ground black pepper
•8 cups cold water, more to cover •1 tablespoon tomato paste
•3 large egg whites 2 to 3 drops
•Kitchen Bouquet (or other gravy-browning liquid) •1 cup heavy whipping cream
•Kosher salt, to taste Freshly ground black pepper, to •8 ounces cooked baby shrimp
taste •8 ounces crabmeat
•2 tablespoons sherry wine
Procedure •3 tablespoons chopped parsley, cilantro, and/or
•Gather the ingredients.
•In a large stock or saucepan large enough to hold the green onion tops
carcass and all the vegetables, place the carcass, onion,
carrot, celery, garlic, tarragon, parsley, and bay leaf. Procedure
•Cover with cold water and bring to a gentle, rolling boil.. 1.Gather the ingredients.
•Strain the stock through a large colander, discarding the 2. Melt the butter in a Dutch oven or large saucepan
solids. over medium-low heat; add the chopped green onion
•Return the liquid to the pan. Bring back to a boil and and celery. Sauté, stirring, until tender, about 2 minutes.
reduce by approximately a quarter. 3. Blend the flour into the butter and vegetables until well
•Allow the liquid to cool down, then refrigerate for 1 hour. incorporated. Continue cooking, stirring, for about 2
minutes.
•Skim any fat from the surface. 4. Warm the milk in another saucepan over medium
•Then add the egg whites and whisk thoroughly. Bring heat.
the liquid to a boil, whisking all the time. If you want a 5. Slowly stir the warmed milk into the butter and
darker consommé, then add the optional Kitchen vegetables. Continue cooking, stirring until thickened,
Bouquet. about 3 minutes.
•Simmer gently, without stirring, for 15 minutes until the 6. Add the freshly ground black pepper, tomato paste,
egg whites form a crust on the surface, called a "raft." and heavy cream.
•Line a sieve with a piece of clean, unused muslin or a 7. If desired, puree the soup in a blender or food
tea towel that has been washed in plain water. processor at this point and then return it to the
•Gently ladle the crust into the sieve and then slowly saucepan.
ladle the liquid over the crust, allowing time for the liquid 8. Stir in the shrimp, crab, and sherry. Bring it to a
to pass through the crust and sieve before adding any simmer.
more. 9. Serve hot, garnished with parsley, cilantro, and/or
•Do not push the stock through, or it will make the chopped green onion tops.
consommé cloudy.
•Return the clear liquid to the pan and reheat to hot but
not boiling. Season with salt and pepper, as desired.
This soup is best served warm to hot (not boiling) as it
intensifies the flavor. Cold consommés are not as tasty.
 GAZPACHO GINATAANG BILO-BILO
COLD SOUP DESSERT SOUP

Ingredients Ingredients
•6 ripe tomatoes (about 3 pounds), peeled •20 pieces glutinous rice balls (Bilo-bilo)
and chopped (about 6 cups) •20 oz jackfruit ripe, sliced
•1 red onion, finely chopped •2 cups water
•1 cucumber, peeled, seeded, chopped •2 cups coconut cream
•1 red or green bell pepper, chopped •3/4 cup granulated white sugar
•2 ribs celery, chopped •1 1/2 cups tapioca pearls cooked
•1 to 2 tablespoons chopped fresh parsley
•2 tablespoons chopped fresh chives Procedure
•1 clove garlic, minced •Pour the water in a cooking pot.
•2 cups tomato juice, or 1 (15-ounce) can crushed •Bring to a boil.
tomatoes •Add the coconut cream.
•1/4 cup red wine vinegar •Stir and cook until the mixture starts to boil again.
•1/4 cup extra virgin olive oil •Gradually stir-in the sugar.
•1 tablespoon freshly squeezed lemon juice •Add the ripe jackfruit.
•1 teaspoon Worcestershire sauce (omit for vegan or •Cover and cook in low heat for 15 minutes.
vegetarian option) •Add-in the bilo-bilo.
•2 teaspoons sugar, or more to taste Kosher salt and •Continue to cook for another 15 minutes while stirring
freshly ground pepper to taste every 3 minutes.
•6 or more drops Tabasco sauce to taste •Put-in the sago. Cook for 3 to 5 minutes.
•Transfer to a serving bowl.
Procedure •Serve. Share and enjoy!
•Blend the gazpacho to preferred texture:
•Place all ingredients in a large bowl. Use an immersion
blender or blend in batches, to desired smoothness. We
prefer our gazpacho somewhat chunky, so only pulse a
few times in the blender.
•Season and chill
•Adjust the seasonings to taste with more salt, pepper,
sugar, or Tabasco.
•Place in a non-reactive container (tomatoes are acidic)
to store.
•Chill several hours or overnight to allow the flavors to
blend.
 HOLIDAY FRUIT SOUP BASIC BECHAMÉL SAUCE
FRUIT SOUP

Ingredients Ingredients
•½ cup (106 g) granulated sugar •5 tablespoons butter
•1 cup water 1 cup peach juice or nectar, like Kern’s •¼ cup all-purpose flour
brand •1 quart milk
•3 ½ tablespoons minute or quick-cooking tapioca, not •1 teaspoon salt, or more to taste
large or small pearl •¼ teaspoon freshly grated nutmeg
•1 ½ cups orange juice
•2 cans (11-ounces each) mandarin oranges, undrained Procedure
1 quart bottled or canned sliced peaches, drained (cut
•Melt butter in a large saucepan over medium heat. Add
the peaches into smaller chunks, if needed)
flour and whisk into the melted butter until smooth. Cook
•2 cups sliced strawberries
and stir until flour turns a light, golden, sandy color,
•1 cup fresh raspberries
about 7 minutes.
•1 cup blueberries
•Increase heat to medium-high and slowly whisk in milk
Procedure
until thickened by the roux. Bring to a gentle simmer,
•In a medium saucepan, combine the sugar, water,
then reduce heat to medium-low and continue simmering
peach juice/nectar, and tapioca. Bring the mixture to a
until the flour has softened and no longer tastes gritty, 10
boil and cook for 12 minutes, stirring often. Remove from
to 20 minutes. Season with salt and nutmeg.
the heat and pour into a bowl or other container.
•Stir in the orange juice and cover the dish. Refrigerate
for at least 4 hours until completely chilled or up to
several days. Stir in the mandarin oranges, sliced
peaches, strawberries, raspberries and blueberries. Chill
until ready to serve (no longer than an hour or so once
the fresh fruit has been added).
 VELOUTÉ SAUCE
Ingredients
•1 tablespoon unsalted butter
•1 ½ tablespoons all-purpose flour
•1 ¾ cups chicken stock
•¼ teaspoon salt
•⅛ teaspoon freshly ground black pepper
Procedure
•Melt 1 tablespoon butter in a small saucepan over
medium heat.
•Add flour to pan, and cook for 3 minutes, stirring
frequently with a whisk. Gradually add chicken stock,
stirring with a whisk until smooth, and bring to a
simmer.
•Simmer for 10 minutes, stirring occasionally until
slightly thick, and stir in 1/4 teaspoon salt and 1/8
teaspoon black pepper.
ESPAGNOLE SAUCE
Ingredients
•1 small carrot, coarsely chopped
•1 medium onion, coarsely chopped
•1/2 stick (1/4 cup) unsalted butter
•1/4 cup all-purpose flour
•4 cups hot beef stock or reconstituted beef-veal demi-
glace concentrate*
•1/4 cup canned tomato purée
•2 large garlic cloves, coarsely chopped
•1 celery rib, coarsely chopped
•1/2 teaspoon whole black peppercorns
•1 Turkish or 1/2 California bay leaf
Procedure
Step 1
Cook carrot and onion in butter in a 3-quart heavy
saucepan over moderate heat, stirring occasionally, until
golden, 7 to 8 minutes. Add flour and cook roux over
moderately low heat, stirring constantly, until medium
brown, 6 to 10 minutes. Add hot stock in a fast stream,
whisking constantly to prevent lumps, then add tomato
purée, garlic, celery, peppercorns, and bay leaf and
bring to a boil, stirring. Reduce heat and cook at a bare
simmer, uncovered, stirring occasionally, until reduced to
about 3 cups, about 45 minutes.
Step 2
Pour sauce through a fine-mesh sieve into a bowl,
discarding solids.
Step 3
Available at some specialty foods shops and
cooking.com (stock requires a dilution ratio of 1:16; 1/4
cup concentrate to 4 cups water).
 HOLLANDAISE SAUCE
Ingredients
 3 egg yolks
 1 tablespoon lemon juice , or more as desired
for flavor
 1 teaspoon Dijon mustard
 1/4 teaspoon salt
 pinch of cayenne pepper
 1/2 cup unsalted butter or ghee, or more for a
thinner consistency, melted and hot
Procedure
 Melt the butter in a microwave (make sure it's
covered as it will splatter) for about 1 minute,
until it's hot. Alternatively, you could heat it on
the stove.
 Add the egg yolks, lemon juice, dijon, salt and
cayenne pepper into a high powered blender
and blend for 5 seconds until combined.
 With the blender running on medium high, slowly
stream in the hot butter into the mixture until it's
emulsified.
 Pour the hollandaise sauce into a small bowl
and serve while warm.
TOMATO SAUCE
Ingredients
•2 tablespoons extra virgin olive oil
•1/2 medium onion, finely chopped
•1 small carrot or 1/2 large carrot, finely chopped
•1 small rib celery, including the green tops, finely
chopped
•2 tablespoons chopped fresh parsley
•1 clove garlic, minced
•1/2 teaspoon dried basil or 2 tablespoons chopped
fresh basil
•1 (28 ounce) can whole tomatoes, including the juice, or
1 3/4 pound fresh tomatoes, peeled, seeded, and
chopped
•1 teaspoon tomato paste
•Kosher salt and freshly ground black pepper to taste
Procedure
1.Gently cook the onion, carrot, celery, and parsley:
Heat olive oil in a large wide skillet on medium heat. Add
the chopped onion, carrot, celery and parsley. Stir to
coat. Reduce the heat to low, cover the skillet and cook
for 15 to 20 minutes, stirring occasionally until the
vegetables are softened and cooked through.
2. Add the garlic:
Remove cover and add the minced garlic. Increase the
heat to medium high. Cook for garlic for 30 seconds.
3. Add the tomatoes, tomato paste, basil, salt, pepper
and then simmer:
4. Add the tomatoes, including the juice and shredding
them with your fingers if you are using canned whole
tomatoes.
Add the tomato paste and the basil. Season with salt
and pepper to taste.
Bring to a low simmer, reduce the heat to low and cook,
uncovered until thickened, about 15 minutes.