Soup's on, Enjoy!

Hardcover • 64 Pages • Full Color Throughout
ISBN 978-0-9613008-6-9
$16.95

Middle River Escarole & Rice Soup

The slightly bitter-sour flavor of escarole is always welcome, especially as the main ingredient in this delightful recipe, in which escarole is combined with white rice, producing a wonderfully rich, flavorful soup.

• 1 medium head escarole
• 2-3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 to 4 cups chicken stock
• 1/2 cup uncooked rice
• freshly grated Parmesan cheese

Clean and trim the escarole. Save the golden heart for a salad. Cut the dark green leaves into ribbons 1/2 to 1 inch wide. In a large pot, sauté the onion in the oil until the onion is golden. Add the escarole and toss until it is covered with oil and begins to wilt. Add the chicken stock and rice. Cover and cook until the rice is tender. Serve hot with grated Parmesan cheese on top.

Serves 4.

St. Marys River Crab Bisque

The secret to good soup-making is taste, taste, taste!

• 2 sticks butter
• 3 cups whole kernel corn
• 1 cup diced onions
• 1 cup peeled and diced celery
• 1/2 cup diced bell pepper
• 1/4 cup minced garlic
• 1 cup flour
• 2 1/2 quarts fish stock
• 1 pint whipping cream
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh parsley
• 1 pound jumbo lump crabmeat
• salt
• white pepper to taste

In a 2-gallon stockpot, melt the butter over medium-high heat. Add the corn, onions, celery, bell peppers, and garlic. Saute until vegetables are wilted, about 10 minutes. Whisk in the flour until a blonde roux is achieved; do not brown.

Slowly add the stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer, and cook 30 minutes. Add the cream, green onions, and parsley. Continue cooking for 3 minutes. Genrly fold in the crabmeat, being careful not to break the lumps. Season with salt and white pepper

Serves 6.

Taste, taste, taste!