Saturday, October 13, 2007

Spicy Seafood and Sausage and Fennel Leek Soup Recipes

Fennel Leek Soup with Greek Yogurt
Tang is introduced to this light and delicious winter soup by adding a dollop of Greek yogurt.

-3 leeks, roughly chopped
-5 cloves garlic
-2 bulbs fennel (including tops), roughly chopped
-4 cans chicken broth
-pepper to taste

-1 dollop Greek yogurt per bowl

Sautee onions, garlic and fennel in a bit of olive oil for a few minutes. Add the chicken broth and bring to a boil. Reduce heat and simmer, covered, until fennel is tender. Puree until smooth and pass through a fine seive. Place a spoonful of plain, Greek yogurt in the center of each bowl and serve.

Spicy Seafood and Sausage
This hearty dish combines land and sea.

-3 habenero chicken sausages, thinly sliced
-10 scallops
-15-20 shrimp
-10 cloves garlic, minced
-2 jalapenos, deseeded and thinly sliced
-juice of 1/2 lemon
-1/4 cup sundried tomatoes, minced

Sautee the garlic, jalapeno, sundried tomatoes and sausage over medium heat for about 5 minutes. Add the shrimp, scallops and lemon juice, cover and sautee until done, just a few minutes.

Fresh Fruit Salad
A great way to end a hearty meal is with a fresh salad of seasonal fruits. Because we joined the CSA, we are still getting farm-fresh strawberries in October. For this salad we used strawberries, Braeburn apples, and Bartlett pears. We spritzed a bit of lemon juice on just so that the fruit would not oxidize.

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