Category: Soups & stocks

Bourride

Natalie Hanson

From Mireille Johnston.  For 8 people.

Three different types of fish are needed for this creamy garlic fish soup. The chunks of fish can be removed from the soup and served separately but in Nice most people prefer having everything arrive at the table at the same time.

4-1/2 lbs of 3 different fish in any proportion*
1 leek, chopped
1 large onion, chopped
1 carrot, chopped
2 Tbsp of olive oil
1-1/2 cups of dry white wine
3 cups of water
2 pieces of orange rind
1 tsp of anise seed
1 tsp of thyme and 2 bay leaves
Salt and pepper
5 egg yolks
2 cups of aïoli
Croutons

Soup 

  • Stew the leek, onion, and carrots in the olive oil for about 15 minutes.
  • Add the fish heads and bones or the clam juice then the wine and water, orange rind, anise seeds, thyme and bay leaves.
  • Bring to a boil and skim off froth.
  • Simmer uncovered for 1/2 hour, strain into a pot.
  • Cut the fish fillet into 2 inch square pieces.
  • Bring the stock to a boil and reduce to a simmer.
  • Put in the heavier pieces of fish first, adding the lighter next.
  • The whole cooking time should be about 6 minutes for the entire batch.
  • Warm a platter in the oven set at 200°F.
  • Put the fish on the platter and keep warm in the oven.
  • Reserve the soup.

Aïoli sauce

  • Put 8 Tbsp of it in a bowl and slowly add the egg yolks, stirring gently.
  • Refrigerate the rest of the aïoli.
  • Prepare the croutons.
  • Reheat the stock over a low flame.
  • Beat half of it very slowly into the aïoli-egg mixture with a wooden spoon, then pour it back into the rest of the soup.

Keep stirring and cook gently until the soup coats the spoon.
Ladle the soup onto the croutons and serve as a first course.

* For example, striped bass, whiting, ocean perch, haddock, halibut, or pollack.  Ask for heads and bones for a fish stock or use clam juice.

Baked winter squash soup

Natalie Hanson

Ingredients to serve 12.

2 acorn squash (about 2 pounds each)
2 butternut squash (about 2 pounds each)
4 tablespoons of unsalted butter
8 teaspoons dark brown sugar
4 carrots, peeled and halved
2 large onions, thinly sliced
10 cups chicken stock or 2 large cans of chicken broth (low sodium)
1-2 tsp of ground ginger
1 Tbsp of curry
salt to taste

Crème fraîche prepared a day ahead:

1 1/2 cups of cream
1/2 cup of sour cream

  • Prepare the crème fraîche a day ahead by mixing the ingredients together.
  • Let it stand at room temperature for 6 hours.
  • Refrigerate.
  • Preheat oven to 350°F.
  • Cut the four squash in half lengthwise.
  • Scoop out and discard the seeds.
  • Place the squash halves, skin side down, in a shallow roasting pan.
  • Place ½ tablespoon of the butter and 1 teaspoon of the brown sugar in the cavity of each squash half.
  • Arrange the carrots and onion slices around the squash.
  • Pour 4 cups of the stock in the pan, cover it tightly with aluminum foil, and bake for 2 hours.
  • Remove pan from the oven and allow the vegetables to cool slightly.
  • Scoop squash pulp out of the skins and puree in the food processor, along with the carrots, onions, and the cooking liquid until smooth.
  • Add the remaining cups of chicken stock and the ginger, curry, and salt.
  • Stir well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
  • Add 1 cup of crème fraîche, stir well.
  • Serve each portion garnished with a dollop of crème fraîche.