Tag Archives: soup

Recipe: Artichoke and Portobello Soup by Chef Paul Mattison (Mattison’s and Mattison’s 41, Sarasota, FL)

Posted on September 10, 2016 by Fred Bollaci

Recipe courtesy of Chef Paul Mattison Artichoke Soup with Portobello Mushrooms Ingredients: 4 artichokes ¼ cup olive oil ½ cup onions, chopped ¼ cup celery, chopped ¼ cup leeks, chopped ¼ cup white wine 1 quart chicken stock … Continue reading →

Posted in Florida Golden Palate Partners | Tagged artichoke, florida, mattisons, paul mattison, portobello, sarasota, soup | Comments Off

Recipe: Roasted Butternut Squash Soup by Bijou Cafe’ in Sarasota, FL

Posted on September 9, 2016 by Fred Bollaci

Recipe and photos courtesy of J.P. Knaggs/Bijou Cafe. Roasted Butternut Squash Soup (serves six) With autumn just a couple weeks away, this recipe seemed quite timely! Ingredients: 2 large butternut squashes (1½ to 2 pounds each) 6 tablespoons unsalted … Continue reading →

Posted in Florida Golden Palate Partners | Tagged bijou cafe, butternut squash, florida, knaggs, sarasota, soup | Comments Off

Recipe: “Minestra alla Pugliese” (Apulian Vegetable Soup) by Trevini Ristorante in Palm Beach, FL!

Posted on May 30, 2016 by Fred Bollaci

Recipe courtesy of Trevini Ristorante Trevini’s Minestra alla Pugliese (Apulian Vegetable Soup) * ½ pound cannellini beans * ½ cup olive oil * 2 slices pancetta (cut julienne) * 1 medium onion, diced * 3 garlic cloves, sliced * … Continue reading →

Posted in Fred Bollaci on Dining | Tagged apulian, italian, minestra, minestrone, palm beach, puglian, soup, trevini, vegetable soup | Comments Off

Tomato Parmesan Bisque

Posted on May 9, 2014 by Vanessa Wood

12 fresh Ripe tomatoes, cored, peeled and de-seeded 3 carrots chopped 3 celery stalks chopped 3 onions chopped 6 cloves of garlic crushed 1/2 bunch of fresh basil 1/2 cup extra virgin olive oil 1 tbsp. butter 1/2 cup white … Continue reading →

Posted in Recipes, Soups|Salads | Tagged addison reserve, bisque, country club chef, cream of tomato, fresh tomatoes, healthy gourmet cuisine, italian soups, soup, tomato parmesan, zach bell | Comments Off

Cream of Asparagus Soup

Posted on April 4, 2014 by Fred Bollaci

1 pound asparagus spears, cut off the tough portion at the bases and peel the rough part of the stems below the tips until smooth with a vegetable peeler 1 quart chicken stock 1 cup dry white wine (use something … Continue reading →