| Scallop Boullabaise jumbo scallops simmered in savory tomato and garlic Provencal broth Butternut Squash and Pear deliciously balances sweet and savory, enhanced by coriander Fresh Pea and Mint Cream of Artichoke an elegant and deeply rich-flavored soup made with the entire artichoke Cream of Porcini Mushroom Classic French Onion Gratinee Italian Wedding Soup swirled egg stracciatella with mini-meatballs and escarole in a light chicken broth Leek and Ginger Matzo Balls in Lemongrass Consomme a lightened version for any time of year Asparagus Ravioli in Parmesan Broth fresh-made ravioli stuffed with asparagus and mascarpone float in a light chicken and parmesan broth Southern-Style Oyster Stew fresh-shucked oysters bob in a light creamy broth garnished with crispy bacon and new potatoes Mussels and Chorizo in Saffron-Garlic Broth plump, sweet mussels spiced with chorizo served with hot crusty bread to soak up the delicious broth |
Photograph by Chef Gene Gerrard Smith
