This hearty soup is full of flavor and rich with outstanding ingredients to promote good health. Lentils and spinach provide a great source of folate protein, rich in iron, and polyphenols, which can reduce heart disease. It only takes an hour to prepare and is a meal in its self!
¼ cup olive oil
4 or 5 shallots (depending on size) cut lengthwise and then thinly sliced
The origin of this recipe called Buzz’s Salad is from one our favorite restaurants in Baltimore, The Prime Rib. The salad was named after the founder and co-owner of the restaurant, C. Peter “Buzz” Beler who passed Nov 2, 2019. This is our adaptation of their original recipe. Their version differs mainly in the dressing, which theirs is comprised of White Balsamic Vinaigrette and the use of Pecorino Romano Cheese in lieu of Blue Cheese.
We perfected this artichoke and oyster soup last weekend, when we celebrated our dear friend Xavi’s birthday. There may be a lot of steps, but we have tell you it is truly amazing. This soup along with a crusty slice of bread can’t be beat, just saying!!!!
YIELD: 10 to 12 Servings
¼ cup unsalted butter
1 sweet onion diced
½ cup diced celery
5 cloves garlic diced
2 – 12 OZ bags of artichoke hearts (remove leaves on about half)
1 sprig rosemary
1 t fresh thyme, chopped
1 t kosher salt
½ t black pepper
¼ cayenne pepper
3 T flour
¼ cup white wine
1 32 OZ carton chicken stock
1 12 OZ carton seafood stock
¼ cup dry sherry
1 pint of fresh oysters, chopped. All liquid as well. You can add additional oysters if you like.
1 pint heavy cream
Sauté onions and celery in butter until caramelized
Add artichoke. Cover pan and sauté until tender
Add garlic and sauté for 30 seconds
Gradually add flour stirring until completely combined
Deglaze with wine
Add salt, peppers, and thyme
Gradually add chicken and seafood stock and Worcestershire
Cover and allow to simmer for 30 minutes
Remove rosemary and use immersion blender to smooth (be certain allow for some small chunks)
Add oysters, oyster liquid, and sherry and simmer uncovered for 15 minutes
Stir in cream and simmer for another 5 minutes
In a small bowl combine ½ cup mascarpone cheese, one tablespoon chopped parsley, finely sliced chives, and chopped tarragon leaves and the zest and juice of one lemon.
Use about a teaspoon to garnish the soup when serving
Last month, Dave showed you how to make Princess Diana’s favorite Poached Pears that we adapted from her former butler, Paul Burrell’s cookbook In the Royal Manner.
Today, we would like to present them to you as an idea for a decadent salad! Slice them up and serve as a delicious lunch treat or as a side salad with your dinner. To view the full recipe and video from Dave, please go click on the “Recipes” and “Video” tabs on the top of our homepage! Enjoy!