SALMON BISQUE
Yield: 4 servings

A well prepared bisque is the queen of soups.  Traditionally based on crustaceans such as lobster, shrimp or crayfish, it shares the characteristics of puréed and cream soups.  The crustacean shells are seared in hot oil then simmered in a stock or fumet along with aromatic vegetables.  Although rice is the classic thickener, the usen of a roux gives a smoother texture and greater stability.

This recipe is a little more complicated than most contemporary bisque recipes, but the result is well worth the trouble.  The red bell pepper adds a sweetness that complements the vermouth, tarragon and salmon.  The potato, when liquidised, will add to the velvety texture of the soup.

Obviously, unless it is a very special occasion, it doesn't make sense to buy a salmon fillet to turn it into soup.  I recommend buying a whole side of salmon.  The side of salmon will have thick dorsal flesh which can be filleted for later use (and frozen, if need be) while the thinner ventral flesh is perfect for this bisque.

Ingredients:     

Poach the salmon in the chicken broth for 3-5 min, then remove to cool.  When cool, remove the skin and flake the flesh and place in a bowl with the vermouth, SAMAI Jungle Juice amazon spicy sauce and liquid smoke seasoning.  Marinate for 1 hour.

For additional information about SAMAI JUNGLE JUICE amazon spicy sauce, click HERE

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SURPRISE SOUP
Yield: 4 servings

What's the surprise?  The avocado – most people will not be able to identify this as an avocado soup.  I was struck dumb when an Ecuadorean hostess confided the secret of her soup.  Later I discovered that this was a variation of marak avocado im batzal, an Israeli soup made using avocados which the kibbutzim introduced to the region in the mid 1900's.  The second surprise is that this soup is so easy to make: if you're in a hurry, just blend the avocados with a broth made from chicken stock (boullion) cubes and the Green Hornet sauce to kick it up a notch.

The soup can be garnished with parsley, thinly sliced avocado, with a dollop of soured cream, or with a swirl of sweet cream.  Go forth and be inventive.  Mazel tov!

Ingredients:     

Sauté the onion in the butter until soft.  Add the water, stock cubes and potatoes and boil until the potatoes are soft.  Remove from heat and let cool somewhat.  Liquidise the soup with the avocados and amazon spicy sauce.  Garnish and serve.

For additional information about SAMAI GREEN HORNET amazon spicy sauce, click HERE

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CURRIED CARROT SOUP
Yield: 4 servings

Soups are not an Indian tradition, and even the well known Chicken Mulligatawny Soup is an Anglo-Indian invention.  Adding to this Anglo-Indian tradition, this soup uses curry powder to give an exotic taste to a mundane carrot soup, but the curry powder is used Indian fashion – added at the frying step as all good massalas are.  The tamarind falvour from the SAMAI amazon spicy sauce adds a further authentic Indian note to the soup.

Ingredients:     

Sauté the onion and carrot in the butter until soft (about 5-7 minutes).  Add the curry powder and with constant sitirring fry for another minute.  Add the water, stock cubes and potatoes and boil until the potatoes are soft.  Remove from heat, and liquidise.  If uisng cream, stir into the liquidised soup.  Garnish with cilantro and serve.

For additional information about SAMAI ANDEAN DELIGHT amazon spicy sauce, click HERE

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