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Soup's on 2006

Using Seafood to Soup-Up
Fine Dining Menus

 
The versatility and global appeal of soup is
astonishing. From the gazpachos of Spain
to the udon bowls of Japan, diners eat it cold, hot, spicy,
sweet, thick or clear. When it comes to fine dining or special occasions, soup needs to be extraordinary. Across the globe, seafood is a source of inspiration for finer soups, like in China, where shark's fin soup is a rare delicacy. The elevation from modest broth to sophisticated bisque is dependent upon ingredients - precious chunks of lobster or crabmeat, whole mussels or scallops. Here are some of the best seafood soups we've sampled across the country in recent months, all centered around the bounties of the sea.
 
 

 

Recipes

Spicy Lobster Potage
Chef Noah Bekofsky
Aria at The Fairmont Chicago – Chicago, IL

Crabmeat and Brie Soup
Chef Kim Kringlie
Dakota Restaurant - Covington, LA

Caramelized Garlic Soup with
Dungeness Crab, Fennel & Chardonnay Vinegar

Chef Stuart Brioza
Rubicon – San Francisco, CA

Thai Curry Soup with Marinated Shellfish
Chef Jack Yoss
Nine Thirty at the W Hotel – Los Angeles, CA

Seared Scallops and Kuri Squash Soup with Roasted Chestnuts
Chef David LeFevre
The Water Grill – Los Angeles, CA

  • Wine and Soups
  • Star Chef Noah Bekofsky
  • Star Chef Stuart Brioza
  • Forum: Winter Soups
  • Forum: Cream of Mushroom Soup

  •    Published: February 2006

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