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Marseille-style soup

Marseille-style soup, Prescriptions, Any category, Soups, Soup puree

Ingredients portion 4

Anise (badanum) ½ teaspoon

Salmon fillet 200 g

Salmon bones 400 g

Onions 2 heads

Fennel 1 piece

Garlic 2 cloves

Leeks 2 stalks

Olive oil 5 tablespoons

Laurel leaf 1 piece

Estragon 1 teaspoon

Thyme 2 stalks

Ground paprika ¼ teaspoon

Turmeric ¼ teaspoon

Tomato paste 2 tablespoons

Anise vodka 55ml

Sugar 1 teaspoon

French baguette 4 pieces

Gruyere cheese 100 g

Butter 1 teaspoon

Salt to taste

Cooking instructions 50 minutes

1 Coarsely chop the onion. Also coarsely chop half a clove of fennel – with the shoots and herbs – the garlic and the white part of the leeks.

2 Sauté everything in a saucepan with a tablespoon of olive oil over a high heat. Add the bay leaf, tarragon, thyme, anise seeds, paprika and turmeric. After a minute, throw in the fish bones and a splash of aniseed vodka. After half a minute, add the tomato paste and after another half minute, add the sugar.

3 Fill with water to cover the contents of the pan. Bring to the boil and simmer for another thirty to forty minutes.

4 Add 4 tablespoons of olive oil to the prepared soup and beat with a blender. Strain through a sieve, salt to taste and reheat. Toss in the large pieces of fish and poach a little. Add a few drops of aniseed vodka.

5 Sear the slices of baguette in the butter. Sprinkle over the grated gruyere and place in a preheated oven at 200 degrees for three minutes. Serve the soup with the croutons.

Julienne with chicken, mushrooms and cheese

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .