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pumpkin-butternut squash bisque

my version -- with fresh turmeric/ginger roots and finished with coconut milk, king crab meat, and chili lime…



"Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. -- Wikipedia


Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines. -- Wikipedia


my carrot ginger turmeric soup

elevated with home made lobster stock, fresh turmeric roots, baby leeks, and fennel; served with green tea soba, and halibut…

"By afternoon, the light began to recede behind dark clouds, and the heavy sky began its letting go. We left the windows wide open, bundled up with blankets and listened to the drenching rain pour down hard – it felt like music. That evening, a comforting bowl of soup seemed to be just thing we needed… and this is how this glowing healing bowl of soup came into being.
Glowing Carrot Ginger Turmeric Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. I used carrot juice for part of the base to make it doubly carrot-y … which is optional, but adds even more carrot flavor, which I love. Serve this with hearty bread for a simple tasty meal. If fresh turmeric is nowhere to be found in your area, of course, you can use ground turmeric.” -- Feasting at Home


"If you’ve never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about. Can’t you just buy the canned broth or stock? Well, yes — and I won’t pass judgement on you for keeping a few cartons of chicken or beef broth in the pantry for a last minute meal. But when it comes to lobster stock – no. And here’s why – it’s not readily available – they don’t sell lobster stock in a convenient 1 quart carton — and even if they did, it wouldn’t be lobster — it would be salt with lobster-esque flavorings. “ -- Garlic and Zest

My baked salmon with soy, ginger, sesame oil, mirin, and toragashi over carrot soup; finished with sautéed carrots, sweet peas…



© Faisal Hoque